Easy Breakfast in a Biscuit
Description
Buttermilk biscuits are wrapped around scrambled eggs, bacon, and cheese to make these grab-and-go breakfast sandwiches.
Ingredients
•
4 slices bacon
•
4 eggs
•
1/2 cup milk
•
1 pinch salt and ground black pepper to taste
•
2 slices sharp American cheese, diced
•
2 (16 ounce) cans refrigerated buttermilk biscuit dough (such as Pillsbury®)
•
4 tablespoons maple syrup
Directions
1
Preheat the oven to 450 degrees F (230 degrees C).
2
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes.
3
Meanwhile, beat eggs and milk together in a bowl. Pour into a skillet over medium heat; cook and stir until scrambled and set, about 5 minutes. Season with salt and pepper.
4
Drain bacon slices on paper towels. Crumble into small pieces and mix with the scrambled eggs. Add American cheese.
5
Flatten 1 biscuit and fill with 2 tablespoons of the egg mixture. Place on an ungreased cookie sheet. Drizzle with 1/2 tablespoon maple syrup. Flatten a second biscuit and place on top. Pinch edges together to hold in filling. Repeat with remaining biscuits, egg mixture, and maple syrup.
6
Bake in the preheated oven until golden brown, about 8 minutes.