Breakfast Biscuits

44 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Kristi
Recipe by  Kristi

“The homemade version of fast food breakfast biscuits. You can exchange toppings to fit your taste buds. My kids love them!”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.
  3. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
  4. In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat. Scramble eggs to your liking.
  5. Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.

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Reviews (44)

Rate This Recipe
Jillian
100

Jillian

My husband would eat these every day for breakfast if he could. He loves bacon and thinks it should be declared a food group ! I didn't use refrigerated biscuits instead I made "J.P.'s Big Daddy Biscuits" from this site (they're awsome) and then added the eggs, bacon, and cheese. I wrapped a few in saran wrap and a layer of foil for my husband to take to work and pop in the microwave for a quick breakfast.

Cocoa
75

Cocoa

i just made these with my 4 yr old. we made regular sized biscuits and used cookie cutters to make little ones for her and they were very cute. i love this recipe, the biscuits came out beautiful and they tasted wonderful. my little person ate up all of her mini biscuits. =)

Navy_Mommy
60

Navy_Mommy

Good, fast, and easy breakfast. You can replace the meat with sausage or ham easily. I prefer to use frozen biscuits rather than canned, but either work. English muffins do also.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 482 cal
  • 24%
  • Fat
  • 39.7 g
  • 61%
  • Carbs
  • 13.3 g
  • 4%
  • Protein
  • 17.6 g
  • 35%
  • Cholesterol
  • 176 mg
  • 59%
  • Sodium
  • 896 mg
  • 36%

Based on a 2,000 calorie diet

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