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Add a photoBig, tender and flaky, these All in 1 Bacon & Egg Breakfast Biscuits are fun to make and totally delicious to devour. Freezer friendly too.
Ingredientes
- 10 Refrigerated biscuit dough discs (large size)
- 6 Slices of thick cut bacon (about 2 1/2 ounces cooked) (diced, cooked and extra fat removed)
- 8 Eggs (large size) (beaten)
- 1 tbsp Fresh parsley (finely chopped)
- 1/2 tsp salt
- 1/4 tsp pepper
Direcciones
- Preheat oven to 350º F
- Place silicone muffin tray on a baking sheet.
- Dice and cook bacon. Place cooked bacon on paper towel to drain off excess fat. Set aside.
- Finely dice parsley.
- In a measuring cup beat the eggs, salt & pepper.
- Remove dough from package. Gently stretch each piece to form a 5 1/2 inch disc.
- Press each disc into the muffin tray. Gently press to bottom and sides.
- To each biscuit add 1 1/2 tbsp of bacon.
- Pour in egg mixture.
- Sprinkle parsley on top.
- Bake for 32- 35 minutes until golden and eggs are cooked.
- Let cool a couple of minutes before popping out of tray.
- ENJOY!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5g | |
| Recipe makes 10 servings | |
| Calories 7 | |
| Calories from Fat 4 | 57% |
| Total Fat 0.49g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 123mg | 5% |
| Potassium 9mg | 0% |
| Total Carbs 0.1g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.04g | 0% |
| Protein 0.64g | 1% |
