YUMMY, CHEESY & BACON STUFFED BREAKFAST BISCUITS
Very easy and delish!! I make these once every couple weeks for the three boys I nanny for, and on the weekends for friends after a long night. Complete meal wrapped in a Pilsbury biscuit YUmmM! A favorite of lots of friends! Can be topped with gravy for ultimate biscuits and gravy! You can substitude bacon for any meat (sausage, ham, ect.)
Provided by Laurenhanna
Categories Breakfast
Time 28m
Yield 8 biscuits, 4-8 serving(s)
Number Of Ingredients 6
Steps:
- pull out pack of biscuits & open, to let warm (so its easier to roll out) slice bacon into 1/2 bites.
- Cook bacon 2 minute in medium skillet over medium heat.
- turn heat down to med-low; add butter, onion, & a pinch of salt and pepper to pan until translucent (about 5 min).
- Preheat oven according to directions on biscuit pkg.
- scramble 2 eggs, add pinch of salt to eggs, and add to pan cook until just under, the way you'd like to eat your eggs, pull off heat and set aside.
- Roll out your 8 biscuits until about 4 1/2 inches round and hold like a taco shell in your hand while you stuff it with a spoon full of egg stuffing, add a sprinkle of cheese fold/pinch the biscuit closed (can use a fork to press against edges if thats easier) and place on a baking sheet atleast 2 inches apart from the other biscuits.
- I bake for about 13-14 mintues but watch closely, as everyones ovens are different, just until tops of biscuits are browning. pull them out and let sit for a few minutes!
- enjoy!
BACON-CHEESE BISCUITS
Provided by Food Network Kitchen
Time 40m
Yield 18 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon.
- Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.
- Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
- Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.
CHEESY BACON BREAKFAST BUNS
These savory buns-think cinnamon rolls, but with cheese and bacon instead of a sweet sugary filling, are the perfect solution to those few pieces of leftover cooked bacon hanging out in the fridge. You can prep the dry mix up to one month ahead of time, and store it in a container at room temperature. Just give it a shake before using to re-mix the ingredients.
Provided by Jennifer Perillo
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- To make the dough, whisk together the flour, sugar, baking powder, baking soda and salt in a deep bowl.
- In a separate bowl or measuring cup, whisk together the buttermilk and 6 tablespoons of the melted butter. Pour over the dry ingredients, and stir together with a wooden spoon until it forms a shaggy dough.
- Dump the dough onto a lightly floured surface. Using your fingertips, gently press the dough out into a 12-by-8-inch rectangle. Sprinkle the cheese on top, leaving a 1/4-inch border. Evenly sprinkle the bacon over the cheese. Roll the dough into a log, starting from the longest (12-inch) side nearest you. Pinch the ends closed. Cut into 8 equal pieces.
- Using a pastry brush, use 1 tablespoon of the butter to coat the bottom and sides of an 8-inch round cake pan. Arrange the rolls, cut-side down, in the pan. Gently press them down with your fingertips to flatten slightly. Brush the tops of the buns with the remaining melted butter.
- Bake until golden brown and the cheese is bubbly, 23 to 25 minutes. Cool in the pan for 5 minutes before serving.
BACON CHEESE BISCUITS
In Douglas, Georgia, Kimberly Harrell can stir up a golden batch of these simple savory biscuits in no time. With bacon and cheese throughout, they make a nice accompaniment to soup or chili.
Provided by Taste of Home
Time 30m
Yield 9 biscuits.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, sugar and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until combined. Fold in the bacon and cheese., Turn onto a lightly floured surface; knead 4-5 times. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake at 425° for 12-15 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 319 calories, Fat 21g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 693mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 0 fiber), Protein 10g protein.
EASY CHEESY BISCUITS
I'm a big fan of homemade biscuits but not the rolling and cutting that goes with them. The drop biscuit method solves everything. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, garlic and pepper flakes. Add milk; stir just until moistened., Drop dough by heaping 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake 18-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 237 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 429mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
CHEESE AND BACON-STUFFED PASTA SHELLS
A yummy winter warmer! This dish is great served with a crisp green salad and garlic bread.
Provided by Patches
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain, and cool.
- Heat olive oil in a skillet over medium heat. Cook the bacon, onion, and garlic until bacon starts to crisp and onion and garlic have softened, about 5 minutes. Remove from heat and drain.
- Mix the bread crumbs, cream cheese, parsley, and the bacon mixture in a large bowl; season with pepper to taste.
- Pour the tomato puree into a large, shallow casserole dish; stir in the rosemary.
- Spoon the bacon and breadcrumb mixture equally into the pasta shells. Arrange the stuffed shells in the casserole dish. Coarsely chop the mozzarella and scatter over the pasta shells. Bake in preheated oven until cheese is melted and sauce bubbles, about 30 minutes.
Nutrition Facts : Calories 684.5 calories, Carbohydrate 64.2 g, Cholesterol 99.6 mg, Fat 35.6 g, Fiber 4.1 g, Protein 25.5 g, SaturatedFat 19.4 g, Sodium 557.9 mg, Sugar 6.7 g
CHEESY BACON PULL-APART BISCUITS
Enjoy these warm cheesy biscuits that are made with bacon and Original Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In 9-inch cast-iron skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons bacon drippings in skillet, coating bottom and side completely. Discard any remaining drippings.
- In large bowl, stir Bisquick mix, milk, 1/4 cup of the onions, the garlic powder and red pepper until soft dough forms. On surface sprinkled with additional Bisquick mix, pat dough to 1-inch thickness. Cut dough with 2 1/2-inch round cutter. Arrange rounds in skillet; sprinkle 3/4 cup of the Cheddar cheese evenly between rounds.
- Bake 15 to 17 minutes or until lightly browned. Sprinkle mozzarella cheese and remaining 3/4 cup Cheddar cheese on tops of biscuits. Bake 2 to 4 minutes longer or until cheese is melted. Sprinkle with bacon and remaining 2 tablespoons onions. Serve warm.
Nutrition Facts : Calories 367, Carbohydrate 38 g, Fat 2, Fiber 0 g, Protein 13 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1001 mg
BACON, EGG, AND CHEESE BREAKFAST BOMBS
Cinnamon roll dough is stuffed with crispy bacon, scrambled eggs, and Cheddar cheese to make these family-friendly breakfast bombs.
Provided by Julie Hubert
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 1h13m
Yield 5
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon slices on paper towels.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
- Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in eggs; cook, stirring often with a spatula, until soft and fluffy, 3 to 5 minutes. Transfer to a plate to cool. Season with salt and pepper.
- Remove cinnamon rolls from the packaging. Stand each roll on its side and press down into a rectangle, trapping the cinnamon sugar layers. Roll each rectangle into a thin 6-inch circle.
- Spread 1 tablespoon cream cheese over each circle of dough. Layer 1/4 cup scrambled egg, 1/4 cup Cheddar cheese, and 1 tablespoon bacon pieces on top. Bring dough up and over the filling, pinching edges together to enclose filling completely.
- Place rolls seam-side down in the prepared pie plate.
- Heat remaining 1 tablespoon butter in a small microwave-safe bowl until melted, about 10 seconds. Brush over rolls. Season with salt and pepper.
- Bake in the preheated oven, rotating halfway, until rolls are a deep golden brown, 20 to 22 minutes. Transfer pie plate to a wire rack; let rolls cool for 15 minutes before serving.
Nutrition Facts : Calories 621.9 calories, Carbohydrate 52.3 g, Cholesterol 212.6 mg, Fat 37.4 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 17.1 g, Sodium 1221.7 mg, Sugar 0.5 g
LOADED DOUBLE-BACON BREAKFAST BISCUITS
These quick and easy biscuits have all the drool-worthy flavors of a loaded baked potato with a delicious breakfast twist.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Line large cookie sheet with cooking parchment paper.
- In large bowl, stir all ingredients except butter until soft dough forms. Drop dough by 12 rounded spoonfuls (about 1/4 cup each) onto cookie sheet.
- Bake 13 to 16 minutes or until golden brown. Brush warm biscuits with melted butter; serve warm.
Nutrition Facts : Calories 200, Carbohydrate 13 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Biscuit, Sodium 510 mg, Sugar 0 g, TransFat 0 g
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