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Eat Big for Breakfast: Texas Baked Biscuits
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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18 Comments
[...] Here are some of our favorite egg recipes: [...]
Eggs | The Family Kitchen commented on Oct 26 10 at 4:09 pm[...] Eat Big for Breakfast: Texas Baked Biscuits [...]
Bacon-Cheddar Scrambled Egg Nests ReadWrite.US - Something For Everyone... - ReadWrite.US commented on Dec 16 10 at 8:16 am[...] Adapted from Brooke McClay on Babble [...]
Bacon Egg Cheese Breakfast Biscuit — Eat Laugh Purr commented on Jun 22 11 at 6:01 amJeannie commented on Oct 07 10 at 11:53 amWhat a lovely way to eat your eggs! I love it!
Tokyo Terrace commented on Oct 07 10 at 11:53 pmThis looks delicoius! What a great idea for Sunday brunch! With a side of memosas this would be just perfect.
marla {family fresh cooking} commented on Oct 08 10 at 9:19 amDecadent & fabulous breakfast – Perfect for cold winter days when I know I am gonna ski it off :)
mangiabella commented on Oct 09 10 at 10:38 amthe 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 :)
Amnah commented on Oct 11 10 at 7:51 pmI love recipes like this that can be made in muffin tins. Adding to favorites.
judy commented on Oct 13 10 at 12:58 pmYour 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
Ladybug commented on Oct 24 10 at 4:36 pmMade 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. :)
mangiabella commented on Nov 11 10 at 11:37 pmi made these….fantabulous!!!!!!
kate commented on Nov 14 10 at 4:14 pmthese 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!
kate commented on Nov 14 10 at 4:15 pmthat should’ve read smalleR biscuits, lol! the R on my keyboard is stuck
Amelia commented on Oct 01 11 at 9:50 amCan these be made in a big bunch and then frozen and recooked later?
Jeanne commented on Oct 04 11 at 9:24 pmI can’t wait to make these, hopefully this wknd! thanks for sharing!!
Lauren commented on Oct 15 11 at 2:45 pmThis has become one of my favorite recipes! It’s so easy and cheap :) As a college student my roommates and I really appreciate these!
Kristina commented on Oct 16 11 at 2:39 pmThis 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.
PalmettoGal commented on Dec 31 11 at 11:22 amNice.. 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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