Best 4 Bacon Egg And Cheese Biscuit Bowls Recipes
Indulge in a delightful culinary journey with our irresistible bacon egg and cheese biscuit bowls, a tantalizing fusion of flavors and textures that will tantalize your taste buds. Imagine golden brown biscuit cups, flaky and fluffy, cradling a symphony of savory bacon, velvety cheese, and fluffy eggs. These handheld masterpieces are perfect for a quick and satisfying breakfast, brunch, or lunch, offering a delectable blend of protein, carbs, and rich flavors.
Accompanying the classic bacon egg and cheese combination, we present a trio of additional recipes that elevate this dish to new heights. The adventurous can embark on a spicy escapade with our jalapeño popper biscuit bowls, where a fiery kick from jalapeños mingles with the creamy filling. For those seeking a vegetarian delight, our veggie-packed biscuit bowls offer a symphony of fresh vegetables, sautéed to perfection and nestled within the biscuit cups. And for a taste of the sea, our salmon and cream cheese biscuit bowls combine delicate salmon with a luscious cream cheese filling, creating a harmonious balance of flavors.
BACON & EGG BISCUIT CUPS
Eggs, bacon, and cheese are baked in a biscuit cup for a delicious breakfast, lunch, or dinner.
Provided by TFR1959
Categories Trusted Brands: Recipes and Tips Borden Cheese
Time 28m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces.
- Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.
- Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
- Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
- Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 208.2 calories, Carbohydrate 17.2 g, Cholesterol 104.2 mg, Fat 11.4 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 3.9 g, Sodium 557.5 mg, Sugar 3.2 g
BACON, EGG AND CHEESE BISCUIT BOWLS
Enjoy your own personal breakfast bowl consisting of a flaky biscuit enveloping crispy bacon, egg and cheese.
Provided by Cooking Creation
Categories Breakfast
Time 25m
Yield 8 breakfast bowls
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Spray the bottom side of a cupcake pan with cooking spray.
- Flatten each dough round to 1/4-inch thickness. With the cupcake pan turned upside down, place each dough circle over the back of each cupcake cup. Press the dough around the cup to form a bowl. Bake for 12 minutes. Remove from the oven and allow to cool for 5 minutes.
- Carefully turn the biscuit bowls up-side down onto a baking sheet. Set aside until ready to assemble.
- Meanwhile, cook the bacon in a large skillet over medium heat until crispy, about 8 minutes. Remove the bacon and drain on paper towels. Discard half of the bacon grease from the pan.
- Add the eggs to the remaining bacon grease. Sprinkle with parsley, garlic powder, onion salt and pepper. When the eggs are done cooking, transfer them to a bowl and set aside.
- Arrange the breakfast bowls. Place the cooked eggs evenly in each biscuit bowl. Crumble the bacon over the eggs and top with American cheese.
- Place the biscuit bowls back in the oven to melt the cheese, about 2 to 3 minutes.
- Pull the bowls apart and enjoy!
BACON, EGG AND CHEESE TOAST BOWLS
Toast bowls are the best thing since sliced bread. And they're the perfect vessel for bacon and eggs. But don't feel confined to breakfast -- they're also great filled with chicken or tuna salad for lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F.
- Roll each piece of bread to thinly flatten.
- Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter.
- Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes.
- Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl.
- Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low.
- Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted.
- Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce.
BACON, EGG AND CHEESE BISCUIT
Say goodbye to those expensive but small frozen breakfast sandwiches. These are over the top. Make them up ahead of time and put them in the freezer. When ready to enjoy, defrost, wrap in paper towel and zap for a minute or two in the microwave. This recipe is for 6 but can easily be doubled to 12. The biscuits can be baked along with the eggs. Enjoy!
Provided by PaulaG
Categories Breakfast
Time 27m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Spray a 6 cup muffin tin with non-stick cooking spray and set aside.
- In a small bowl, beat together the eggs and milk; salt and pepper to taste.
- Divide the egg mixture evenly between the prepared muffin tins and place in preheated oven.
- Bake for 8 to 10 minutes or until eggs are set; immediately sprinkle with grated cheese.
- Remove from muffin tin and allow eggs to cool completely.
- Split the biscuits and top each with a slice of the Canadian bacon.
- When the eggs are cooled, place one on top of each slice of bacon.
- Wrap in foil and freeze until ready to enjoy.
- When ready to reheat, place in the refrigerator the night before, in the morning, wrap in a paper towel and reheat in the microwave at 70 percent power for 1 minute or until heated, turning after 30 seconds.
- Please note that the microwave times are only estimates. Each microwave is different.
Tips:
- Using refrigerated biscuit dough: For best results, use refrigerated biscuit dough that is cold and firm. This will help the biscuits rise properly in the oven.
- Don't overmix the biscuit dough: When making the biscuit dough, be careful not to overmix it. Overmixing will result in tough biscuits.
- Use a sharp knife to cut the biscuits: When cutting the biscuits, use a sharp knife to ensure clean, even cuts. This will help the biscuits rise evenly in the oven.
- Bake the biscuits until they are golden brown: Bake the biscuits until they are golden brown on top. This will ensure that they are cooked through.
- Use high-quality ingredients: For the best flavor, use high-quality ingredients such as fresh eggs, sharp cheddar cheese, and thick-cut bacon.
Conclusion:
Bacon, egg, and cheese biscuit bowls are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for busy mornings when you need something quick and portable. With just a few simple ingredients, you can have a hot and satisfying meal in no time. So next time you're looking for a quick and easy breakfast or brunch recipe, give these bacon, egg, and cheese biscuit bowls a try. You won't be disappointed!
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