WEEKDAYS 1e|12c|p

Bacon Cheddar Biscuits with Baked Eggs

Aaron McCargo Jr.
Servings: 6
1 to 2 hr

This dish can be made ahead and baked right before serving which makes it perfect for busy families.

  • Ingredients
  • step-by-step directions
Bacon Cheddar Biscuits with Baked Eggs
  • 8 Slices of Bacon
  • 12 Unbaked Store-bought Cheddar Flavored Biscuits
  • 3 tablespoons Unsalted Butter
  • 2 Shallots
  • 2 tablespoons Minced Garlic
  • 12 Large Eggs
  • 1 tablespoon Smoked Paprika
  • 2 cups Grated Cheddar Cheese
  • 1/2 tablespoon Salt
  • 1 tablespoon Pepper
  • 1 Bunch Fresh Chives
  • Preheat the oven to 425 F.
  • Lay the bacon on a baking sheet and bake for 20 to 24 minutes, until crispy.
  • Remove from the baking sheet and drain on paper towels. When cool enough to handle, crumble the bacon.
  • Meanwhile, spray a 12-cup muffin pan with flavorless vegetable cooking spray. Mold the biscuits to fit into each muffin cup without filling it and bake for about 8 minutes, or until the biscuits begin to brown and are baked about halfway through.
  • In a large nonstick skillet, melt the butter over medium-high heat. When hot, add the shallots and garlic and cook, stirring, until the shallots are translucent, 2 to 3 minutes. Add the eggs and paprika. Lower the heat to medium and cook, stirring frequently, for 2 to 4 minutes. 
  • Remove the pan from the heat and stir in the crumbled bacon, cheese, salt, and pepper. Return to medium-high heat and cook for an additional 2 minutes. Mix in the chives, and when the eggs begin to coagulate but are still runny, ladle the eggs into each par-baked biscuit to fill. Return the muffin pan to the oven and bake for 5 to 6 minutes, until the eggs set. 
  • Remove and serve with sausage gravy.
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