Bacon-Cheddar Scrambled Egg NestsBrooke McLay
I always get in a breakfast rut during winter. The mornings are much-too-cold to serve up a bowl of cereal. But, the house is much-too-cold to drag myself out of bed earlier than neccessary. So, we’re stuck with a few fast-fix options to feed the family. Pancakes. Fried eggs. Standard stuff, really. And such was what we were eating until last week when we pulled together a few simple ingredients and made these yummy little Bacon-Cheddar Scrambled Egg Nests. They were super simple, and full of my family’s favorite breakfast flavors– biscuits served with scrambled eggs sprinkled with bacon bits and slathered in a creamy, cheddar cheese sauce. Looks like we’re out of the breakfast rut for a while. This is one meal we could eat twice a week (at least!)
Bacon Cheddar Scrambled Egg Nests
- 1 package Texas-style biscuits
- 6 large eggs, beaten
- 3/4 cup milk
- salt & pepper to taste
- 1/4 cup real bacon bits
- 1 1/2 tablespoons flour
- 1/2 cup extra-sharp cheddar cheese
Bake biscuits on a large baking sheet, according to package directions. Once cooked, press the bottom of a cup firmly into the center of each biscuit to create a ‘nest.’
While the biscuits are cooking, add the eggs and 1/4 cup of milk to a non-stick skillet. Salt & pepper to taste. Cook the eggs over medium heat until scrambled and cooked through.
In a small pot, whisk together the remaining milk and flour. Heat over medium-high heat until slightly thickened. Remove from heat and stir in the cheese.
To serve, spoon scrambled eggs into the center of each biscuit. Top with cheddar cheese sauce, sprinkle with bacon bits.