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Eat Big for Breakfast: Texas Baked Biscuits

By Brooke McLay |

There’s breakfast, and then there’s BREAKFAST.  This recipe, right here, is the latter.  A big, flaky biscuit topped with peppered bacon, and filled with a soft-cooked egg.   With the weather coming in cool and drizzly, with a day full of school and work and housecleaning, with that pit in your tummy gnawing fiercely before your 10 a.m. snacktime, isn’t it time you baked up a warm, hearty breakfast?  Sure, but who has the time, right?  Well, you do.  Because thiese Texas Baked Eggs make clever use of a few convenience products, resulting in homecooked goodness in less than 15 minutes.

Big O’l Texas Biscuit Baked Eggs
1 tube Texas-style refrigerated biscuit dough (the big ‘uns)
8 eggs
1/2 cup real bacon bits
1/2 cup sharp cheddar cheese, grated
diced scallions
salt & pepper to taste
Lightly spray a standard-sized muffin tin with nonstick cooking spray.   Open the tube o biscuit dough, and press one biscuit round into the muffin tin.  To make sure there is room for the eggs, make sure you make a deep well in your dough by pressing the biscuit all the way up the sides of each muffin cup (see photo below).  Crack an egg into each biscuit, top with bacon bits, cheddar, and scallions.  Sprinkle generously with salt and pepper.  Bake in an oven preheated to 400 degress for 13-15 minutes.  To ensure the center of your egg stays soft-cooked, remove the biscuits from the oven as soon as the edges begin to turn golden brown.  Enjoy!

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About Brooke McLay

brooke-mclay

Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

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17 thoughts on “Eat Big for Breakfast: Texas Baked Biscuits

  1. Jeannie says:

    What a lovely way to eat your eggs! I love it!

  2. Tokyo Terrace says:

    This looks delicoius! What a great idea for Sunday brunch! With a side of memosas this would be just perfect.

  3. marla {family fresh cooking} says:

    Decadent & fabulous breakfast – Perfect for cold winter days when I know I am gonna ski it off :)

  4. mangiabella says:

    the perfect go to for those brunchy potlucks!!! perfect to bring over to the grandparents – i am cooking these TOMORROW!!!! and again to surprise my hubs when he gets back from hunting next week :)

  5. Amnah says:

    I love recipes like this that can be made in muffin tins. Adding to favorites.

  6. judy says:

    Your mom told me about these she said it was a hit , can’t wait to try them my self, and i will this weekend , by the way keep up the good work

  7. Ladybug says:

    Made these this morning and they are good! I just recommend getting an extra large muffin pan so that the egg doesn’t overflow as that happened to me. :)

  8. [...] Here are some of our favorite egg recipes: [...]

  9. mangiabella says:

    i made these….fantabulous!!!!!!

  10. kate says:

    these were great but you either need the larger muffin pan or smalle biscuits :)
    Next time I will just use the regular sized biscuits since new muffin pans aren’t in my near future but these delicious goodies are, lol!

  11. kate says:

    that should’ve read smalleR biscuits, lol! the R on my keyboard is stuck

  12. Amelia says:

    Can these be made in a big bunch and then frozen and recooked later?

  13. Jeanne says:

    I can’t wait to make these, hopefully this wknd! thanks for sharing!!

  14. Lauren says:

    This has become one of my favorite recipes! It’s so easy and cheap :) As a college student my roommates and I really appreciate these!

  15. Kristina says:

    This is a delicious recipe. My picky eater loves them. If you don’t have larger muffin pans and you already have a tube of larger size biscuits in the fridge, I found that if I use a fork to punch holes in the dough after I formed them to the muffin pan, they won’t rise up nearly as much. Also, I whipped 5 eggs and divided them among the 8 biscuits, so they wouldn’t overflow.

  16. PalmettoGal says:

    Nice.. made them this morning with homemade buttermilk biscuits.. they were awesome! Warning: grease the pan! I disregarded this instruction as I don’t normally grease a pan for biscuits..had to work a little to get them out in one piece as a result. Also, don’t let them linger in the muffin tin.. turn out immediately or the egg yolk will continue to cook from the heat of being encased in hot biscuits! Great recipe.. thanks for posting!

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