Bacon ‘n Egg Stuffed Biscuits

Bacon ‘n Egg Stuffed Biscuits
Staff Writer
Bacon ‘n Egg Stuffed Biscuits

Farmland Foods

Bacon ‘n Egg Stuffed Biscuits

Bacon, egg, and cheese sandwich baked straight into biscuits. Cream cheese added into the scrambled eggs makes for a super flavorful biscuit filler.

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8
Servings
31
Calories Per Serving
Deliver Ingredients

Ingredients

  • Nonstick cooking spray
  • 16.3-ounce can refrigerated flaky layer biscuit dough
  • eggs, beaten
  • 3  Ounces  cream cheese, cut into 8 small pieces, at room temperature
  • slices bacon, such as Farmland Honey and Maple Flavored Bacon
  • ½  Cup  shredded Cheddar cheese

Directions

Preheat the oven to 350 degrees F. Spray 8 muffin cups in a 12-cup muffin pan with nonstick cooking spray.

Cut the bacon into ½-inch pieces. Cook the bacon in a large skillet over medium heat until crisp, and then carefully drain all but 1 tablespoon of the grease from the skillet.

Meanwhile, peel 4 biscuits in half along the layers. Place each piece in a greased muffin cup, pressing onto the bottom and up the sides of each cup.

Add the eggs to the skillet, cook and stir over medium heat until the eggs are set. Add the cream cheese and gently stir until melted. Remove from the heat, and then stir in the bacon and Cheddar.

Spoon a heaping 2 tablespoons of the egg mixture onto each biscuit in the muffin pan. Peel the remaining 4 biscuits in half along the layers. Place each piece over the top of the egg mixture, pushing the edges down into the muffin cups.

Bake until golden brown, 15 to 20 minutes. Cool for 5 minutes before serving.

Nutritional Facts

Total Fat
3g
4%
Saturated Fat
2g
8%
Cholesterol
9mg
3%
Protein
1g
2%
Vitamin A, RAE
32µg
5%
Calcium, Ca
7mg
1%
Choline, total
3mg
1%
Folate, total
1µg
0%
Magnesium, Mg
1mg
0%
Phosphorus, P
10mg
1%
Sodium, Na
46mg
3%
Water
6g
0%

Bacon Shopping Tip

Look for center cut bacon which comes from a leaner part of the belly - you'll get more meat and less fat.

Bacon Cooking Tip

Cook bacon over medium to medium-low heat to prevent it from burning, and occasionally pour off the fat. You can save it for later use as a cooking oil.