Breakfast Ideas with Biscuits Recipe
Starting your day with bacon and egg biscuit muffins is a surefire way to make breakfast memorable. These savory delights are perfect for breakfast lovers who enjoy the rich combination of fluffy eggs, crispy bacon, and buttery biscuits. This recipe not only satisfies your taste buds but also adds a touch of elegance to your morning routine. Whether you’re preparing breakfast for your family or hosting a brunch, these muffins are guaranteed to be a crowd-pleaser.
Ingredients
To create these delightful breakfast muffins, you’ll need a selection of fresh and high-quality ingredients. Begin with 8 large eggs, beaten to perfection, ensuring they provide a rich and creamy base. Two cans of Pillsbury Grands refrigerated biscuit dough are essential for achieving that flaky, buttery texture we all love. The star of the show, 3 ounces of thick-cut bacon, brings a savory and smoky flavor that complements the eggs beautifully. Fresh parsley, finely chopped, adds a burst of color and freshness to each bite. Finally, a touch of salt and pepper rounds out the flavors, enhancing the overall taste of these muffins. Using the best ingredients available will elevate your dish, making each muffin a culinary masterpiece.
Step-by-Step Instructions
Prepping the oven and muffin tray is the first step to ensure even baking. Preheat your oven to 350ºF and place a silicone muffin tray on a baking sheet for stability and easy handling.
Begin by dicing and cooking the bacon until it reaches your desired level of crispiness. Once cooked, place the bacon pieces on a paper towel to absorb any excess grease. This step is crucial to prevent the muffins from becoming too oily and ensures the bacon retains its delightful crunch.
Finely chop the fresh parsley and set it aside. In a measuring cup, whisk together the eggs, salt, and pepper until well combined. This mixture will form the rich, savory base of your muffins.
Remove the biscuit dough from its packaging and carefully stretch each piece to form a disc approximately 5 ½ inches in diameter. Press each dough disc into the muffin tray, ensuring the dough covers the bottom and sides of each muffin cup. This creates a perfect vessel for the egg mixture and bacon.
Distribute 1 ½ tablespoons of the cooked bacon into each biscuit dough-lined muffin cup. Pour the egg mixture over the bacon in each cup, then sprinkle the finely chopped parsley on top for a burst of fresh flavor and color.
Bake the muffins in the preheated oven for 32-35 minutes, or until they turn golden brown and the eggs are fully cooked. Allow the muffins to cool for a couple of minutes before gently removing them from the tray. This brief cooling period ensures the muffins hold their shape and makes them easier to handle.
Recipe Tips & Frequently Asked Questions
- Tips for perfect biscuit dough discs: Gently stretch the dough to avoid tearing and ensure even thickness for consistent baking.
- How to ensure the bacon is crispy and not greasy: Drain cooked bacon on paper towels to remove excess fat, maintaining its crispiness.
- Variations: Add cheese, vegetables, or herbs to customize the muffins to your taste.
- Storing and reheating leftovers: Store in an airtight container in the fridge for up to three days. Reheat in the oven for best results.
- Can I use different types of biscuit dough? Yes, any refrigerated biscuit dough can work, but adjust baking times as needed.
- How do I prevent the biscuits from sticking to the tray? Use a silicone muffin tray or grease a metal tray thoroughly.
- Can I make these muffins ahead of time? Absolutely, prepare the night before and bake in the morning.
- What other meats can I use besides bacon? Try sausage, ham, or even a vegetarian option like sautéed mushrooms.
What to Serve with This Recipe
Pair these bacon and egg biscuit muffins with a variety of beverages to create a balanced breakfast. Coffee, tea, or fresh juice are excellent choices that complement the savory flavors of the muffins.
For a complete breakfast spread, consider serving the muffins with a refreshing fruit salad, crispy hash browns, or a creamy yogurt parfait. These sides add a delightful contrast and enhance the overall meal experience, making your breakfast table inviting and varied.
Serving Suggestions and Presentation
For a visually appealing presentation, arrange the muffins on a decorative platter and garnish with extra parsley. Serving these muffins at a brunch or breakfast gathering will surely impress your guests. Get creative with garnishing ideas, such as adding a dollop of sour cream or a sprinkle of shredded cheese on top of each muffin.
In summary, bacon and egg biscuit muffins are a delicious and versatile breakfast option that can elevate any morning. With simple yet high-quality ingredients and straightforward instructions, this recipe is easy to follow and yields fantastic results. Encourage your family and friends to try these muffins and share the joy of a delightful breakfast. Enjoy the satisfaction of creating a meal that is both comforting and impressive, perfect for any occasion.
Ingredients
- 8 large eggs (beaten)
- 2 cans/tins of Pillsbury Grands refrigerated biscuit dough
- 3 ounces of thick-cut bacon (about 2 ½ ounces cooked, diced, and drained of excess fat)
- 1 tablespoon of fresh parsley (finely chopped)
- ½ teaspoon of salt
- ¼ teaspoon of pepper
Instructions
Preheat your oven to 350ºF. Position a silicone muffin tray on a baking sheet for stability.
Begin by dicing and cooking the bacon. Once cooked, place the bacon pieces on a paper towel to absorb any excess grease. Set the bacon aside for now.
Finely chop the fresh parsley and set it aside as well.
In a measuring cup, whisk together the eggs, salt, and pepper until well combined.
Next, remove the biscuit dough from its packaging. Carefully stretch each piece to form a disc approximately 5 ½ inches in diameter. Press each dough disc into the muffin tray, ensuring the dough covers the bottom and sides of each muffin cup.
Distribute 1 ½ tablespoons of the cooked bacon into each biscuit dough-lined muffin cup.
Pour the egg mixture over the bacon in each cup, then sprinkle the finely chopped parsley on top.
Bake the muffins in the preheated oven for 32-35 minutes, or until they turn golden brown and the eggs are fully cooked.
Allow the muffins to cool for a couple of minutes before gently removing them from the tray. Enjoy your delicious bacon and egg biscuit muffins!
Breakfast Ideas with Biscuits Recipe
Ingredients
- 8 large eggs beaten
- 2 cans/tins of Pillsbury Grands refrigerated biscuit dough
- 3 ounces of thick-cut bacon about 2 ½ ounces cooked, diced, and drained of excess fat
- 1 tablespoon of fresh parsley finely chopped
- ½ teaspoon of salt
- ¼ teaspoon of pepper
Instructions
- Preheat your oven to 350ºF. Position a silicone muffin tray on a baking sheet for stability.
- Begin by dicing and cooking the bacon. Once cooked, place the bacon pieces on a paper towel to absorb any excess grease. Set the bacon aside for now.
- Finely chop the fresh parsley and set it aside as well.
- In a measuring cup, whisk together the eggs, salt, and pepper until well combined.
- Next, remove the biscuit dough from its packaging. Carefully stretch each piece to form a disc approximately 5 ½ inches in diameter. Press each dough disc into the muffin tray, ensuring the dough covers the bottom and sides of each muffin cup.
- Distribute 1 ½ tablespoons of the cooked bacon into each biscuit dough-lined muffin cup.
- Pour the egg mixture over the bacon in each cup, then sprinkle the finely chopped parsley on top.
- Bake the muffins in the preheated oven for 32-35 minutes, or until they turn golden brown and the eggs are fully cooked.
- Allow the muffins to cool for a couple of minutes before gently removing them from the tray. Enjoy your delicious bacon and egg biscuit muffins!