Bacon, Egg and Cheese Biscuits - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Candace Braun Davison
All the elements of a breakfast sandwich in a perfect biscuit.
Ingredients
- 6 eggs
- 4 c. Bisquick Mix
- 1 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1 1/2 c. milk
- 1 c. butter, melted
- 2 tbsp. chopped chives, divided
- 1 c. shredded sharp Cheddar cheese
- 7 slices cooked bacon, crumbled
Instructions
- Preheat oven to 450 degrees F. Fill a saucepan about 2/3 of the way up with water. Bring to a boil, then gently add eggs. Boil for 4 minutes, then remove from boiling water and place in ice water to shock them for a few minutes. Once cooled, gently peel eggs and set aside.
- In a large mixing bowl, combine Bisquick, garlic powder, and salt. Stir in milk and melted butter until a smooth dough forms. Fold in 1 tablespoon chives, along with the cheese and bacon.
- Grease the bottom and sides of a jumbo-sized muffin tin with cooking spray or butter. Use a 1/3-cup measuring cup to spoon in biscuit dough, forming a well in the center of each one. Gently add the egg in each one, so the biscuit dough forms a nest around it. Use about a half-scoop of dough to cover each egg (use just enough dough to coat).
- Bake until the tops are lightly golden, 10-11 minutes. Brush with melted butter, sprinkle with remaining chives and serve.
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