Bacon 'n' Egg Biscuits

Photo: psfreeman

On busy mornings, these tasty sandwiches can be ready in about 15 minutes. While the biscuits bake, cook the eggs and warm up precooked bacon. Then add cheese for a homemade in-hand breakfast. Recipe published in Quick Cooking January/February 2000.

Yield: 8 servings
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  • 2 cup(s) Buttermilk Biscuit Mix
  • 7 tablespoon(s) water
  • 8 eggs
  • 8 slice(s) American cheese
  • 8 bacon strips, halved and cooked


  1. • In a large bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a lightly floured 3-in. biscuit cutter.
  2. • Place on an ungreased baking sheet. Bake at 425° for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.
July 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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