Breakfast Biscuit Buns

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1 lb pepper bacon
½ cup finely chopped onion
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
8 eggs
½ cup shredded smoked Cheddar cheese (2 oz)


Step 1
Heat oven to 350°F. In 10-inch skillet, cook bacon over medium-high heat 10 to 12 minutes or until bacon is crisp; remove from pan to paper towels, and crumble. Remove all but 1 tablespoon bacon drippings from skillet. Add onion to skillet; cook and stir about 2 minutes or until onion is tender. In small bowl, mix onion and bacon. Set aside.
Step 2
Spray 8 jumbo muffin cups or 8 (6-oz) custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Divide bacon mixture evenly among biscuit cups; crack an egg over each. Top with cheese.
Step 3
Bake 30 to 35 minutes or until egg whites and yolks are firm, but not runny. Run small knife around cups to loosen, Serve immediately.
Make a batch of these ahead. Cover and refrigerate. When ready to serve; reheat in 350°F oven about 5 minutes or until hot.
Smoked Gouda can be used instead of smoked Cheddar, or if you prefer a cheese without the smoke flavor, substitute regular Cheddar, Gouda or Swiss.

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