Aaron McCargo Jr.'s Cheddar Biscuits with Eggs
Great for breakfast on the go!
This dish can be made ahead and baked right before serving which makes it perfect for busy families.
- 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
Sweet Sausage Gravy, Cheddar Biscuits and Eggs!
Preheat the oven to 425 F.
8 Slices of Bacon
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.
12 Unbaked Store-bought Cheddar Flavored Biscuits
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.
3 tablespoons Unsalted Butter
2 tablespoons Minced Garlic
12 Large Eggs
1 tablespoon Smoked Paprika
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.
2 cups Grated Cheddar Cheese
1/2 tablespoon Salt
1 tablespoon Pepper
1 Bunch Fresh Chives
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.