Description
A savory handheld breakfast loaded with smoky bacon, fluffy scrambled eggs, and gooey cheddar all folded into biscuit dough. They’re hearty enough to be a meal and handy enough to prep ahead for weekday mornings or bring along on a camping trip.
Ingredients
Scale
- 5 large eggs, scrambled
- 1 lb bacon, diced and cooked until crisp
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1⅓ cups milk (whole milk recommended)
- 1 cup shredded cheddar cheese
- 3 tablespoons melted butter (for brushing)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.
- Cook the diced bacon in a skillet over medium heat until it’s browned and crisp; drain on paper towels.
- In the same pan or a separate one, quickly scramble the eggs until just set. Let both cool slightly.
- In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and black pepper.
- Fold the crumbled bacon, scrambled eggs, and shredded cheddar into the dry mixture until distributed evenly.
- Pour in the milk and stir gently until a soft, sticky dough forms—avoid overmixing.
- Use a 1/4-cup measuring cup (heaping) to drop portions of the dough onto the prepared sheet pan, spacing them an inch or two apart.
- Bake for 13–15 minutes, or until the tops puff and turn light golden.
- Remove from the oven and immediately brush each biscuit with the melted butter for shine and flavor.
- Serve warm, or allow to cool completely before storing.
Notes
- Storage
- Cool completely, then place in an airtight container or zip-top bag and refrigerate for 3–4 days. Reheat gently in a microwave or wrapped in foil over a grill or in a warm oven.