Bacon 'n' Egg Biscuits

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Top-ranked recipe named "Bacon 'n' Egg Biscuits"

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From Taste of Home's Quick Cooking Annual 2001, pg 86

On busy mornings, Katie can fix these tasty sandwiches in about 15 minutes. "While the flaky biscuits bake, cook the eggs and warm up precooked bacon," she suggests. "Then add cheese for a homemade in-hand breakfast."


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2 cups buttermilk biscuit mix
7 tablespoons water
8 Eggs
8 slices process American Cheese
8 strips bacon; halved and cooked

Original recipe makes 8 Servings



In a large bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a lightly floured 3-in. biscuit cutter.

Place on an ungreased baking sheet. Bake at 425° for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.

Notes for buttermilk biscuit recipe


Added on Award Medal
Verified by stevemur
Calories Per Serving: 832 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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