Egg Biscuit Bake Recipes

Steps:

• Preheat oven to 375°. In a large saucepan, combine milk, cheese and mustard; cook over low heat until smooth, stirring constantly. Stir in ham and peas. , Melt butter in a large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are completely set. Add cheese sauce and stir gently. , Spoon into an ungreased shallow 2-qt. baking dish. Separate biscuits and cut in half. Place with cut side down around outer edge of dish. , Bake, uncovered, 15-20 minutes or until a knife inserted in the center comes out clean and biscuits are golden brown.

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F.
• Pulse together the flour, baking powder, sugar and 1 1/2 teaspoons each salt and pepper in a food processor. Add the butter and pulse until pea-sized pieces form. Add the cheese and chives and pulse until just combined. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated.
• Turn the dough out onto a lightly floured surface and pat together gently into a ball. Use your hands to divide the dough into 6 even pieces. Generously coat a large baking sheet with cooking spray.
• Using the baking sheet as your work surface, pat each piece of dough into a 3 1/2-inch round about 3/4 inch thick. Arrange 3 dough rounds along the top long edge of the baking sheet, spacing them out evenly and making sure there is a 1/2-inch space between the dough rounds and the edges of the baking sheet. Arrange the remaining 3 dough rounds in the same fashion along the bottom long edge of the baking sheet. Cut the center out of each round with a 2-inch round cookie cutter. Arrange these smaller rounds evenly across the middle of the baking sheet.
• Brush the tops of all the dough pieces with buttermilk and bake until the smaller biscuits are golden, 12 to 15 minutes. Remove them and transfer to a plate.
• Lay a piece of ham over each of the large rounds. Push each ham piece down into the hole so that it forms a cup. Crack 1 egg into each of the ham cups. If a little of the egg white spills over, it's okay. Sprinkle the eggs with salt and pepper. Bake, rotating the pan front to back after 5 minutes, until the whites are just set and the yolks are still jiggly when you lightly shake the baking sheet, 8 to 12 minutes more.
• Use a spatula to remove them to individual plates and top each with a smaller biscuit piece for dipping into the egg.

Steps:

• Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray.
• Separate the biscuits and put them on the prepared sheet pan. Brush 8 of the biscuits with the heavy cream. Sprinkle all the biscuits with the Cheddar, then the chives. Put each biscuit brushed with cream on top of an unbrushed biscuit to make 8 biscuit stacks. Space the stacks evenly on the sheet pan. Cut out the center of each stack with a 2-inch round cookie cutter. Put the cut-outs in the empty spaces on the sheet pan.
• Push a slice of ham down into each hole to make a cup that is deep enough to hold an egg comfortably. Crack 1 egg into each of the ham cups and sprinkle with the paprika.
• Bake until the biscuits are flaky and golden brown, the egg whites are just set and the yolks are still jiggly when you lightly shake the sheet pan, about 20 minutes.
• Serve each egg-in-a-hole with one of the biscuit cut-outs for dipping.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces.
• Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.
• Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
• Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
• Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.

Steps:

• Butter or spray 9x13 inch baking dish.
• Heat oven to 425°.
• Press biscuits onto bottom of baking dish, sealing all areas to make solid crust.
• Sprinkle with cooked sausage, then the shredded mozzarella cheese.
• Mix eggs, milk, salt, and pepper together.
• Carefully pour the egg mixture over meat and cheese.
• Bake 15 minutes or until firmly set in center.

Steps:

• Cut each biscuit into 8 pieces. Set aside.
• In a bowl, mix the eggs, milk, pepper, and salt. Set aside.
• For the gravy: melt the butter in a saucepan, over medium heat. Stir in flour, salt, and pepper, and slowly add the 2 cups of milk.
• Increase to medium-high, bring to a simmer, stirring until gravy is thickened.
• In a greased 9x13 (22x33 cm) glass baking dish, layer the biscuits, sausage, cheese, egg mixture, and gravy.
• Bake at 350°F (180°C) for 35-45 min, until the eggs on the bottom are cooked.
• Enjoy!

Steps:

• Separate biscuits. Cut each biscuit into fourths; arrange in a greased 13x9-in. baking dish. , In a large bowl, whisk the eggs, milk, tomatoes, onions, chilies, salt, pepper and seasoning blend. Pour over biscuits. Sprinkle with bacon and cheese. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.

Steps:

• For the Cheddar Chive Biscuits: Preheat the oven to 425 degrees. In a large bowl, combine flour, baking powder, salt, baking soda and sugar. Whisk until well combined.
• Cut in chilled cubes of butter into the dry mixture. Texture should resemble small pebbles.
• Pour buttermilk over mixture, add chives and cheese and gently stir to combine.
• Pour mixture out onto a lightly-floured surface. Knead mixture until dough comes together.
• Roll out dough to a 1/3-inch thickness. Using a 1 1/2-inch ring mold, cut out biscuits. Repeat process, being careful not to over knead dough.
• Place on a prepared baking sheet, bake for 8-10 minutes or until golden brown.
• For the Bacon Egg & Cheese Casserole: Preheat oven to 350 degrees. Butter a 9 x 13 inch casserole dish.
• Halve all biscuits, Place a single layer of cheddar chive biscuits halves (the bottoms) into the casserole dish. Cover the biscuits with cooked and chopped bacon. Sprinkle cheddar cheese over the bacon layer. Place biscuit tops over the cheese.
• In a large bowl whisk together eggs, milk, chives, salt and pepper. Pour egg mixture over biscuits. Cover and refrigerate for 30 minutes, allowing the egg custard to be absorbed into the biscuits.
• Bake covered in foil for 45-55 minutes until set.