Eat Big for Breakfast: Texas Baked BiscuitsBrooke 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)
1/2 cup real bacon bits
1/2 cup sharp cheddar cheese, grated
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!