This egg biscuit uses Texas-Style biscuit dough and bake in a muffin tin. It is very easy to make as most of the ingredients are basically ready to use. I usually do not take my cooking in a short-cut way but once in a while, you are allow to cheat in baking as at time we are so busy that we have no time to prepare breakfast and even dinner especially for young hardworking professional couple.
I have taught my daughter-in-law some easy ways to prepare meal for her family without requiring much time for cooking. There are many ways of preparing healthy meal without sacrificing the quality of your meal. To me, I call it Semi homemade dishes.
2 rolls (10 piece roll each) Texas-Style Refrigerated Biscuit Dough (Brands: Hy-Vee, HEB & Great Value (Walmart)/Pillsbury Grands (option)
1¼ cups mild/sharp shredded cheddar cheese
1 cup store-ready real bacon bits
15 large eggs
Salt and ground black pepper to taste
¼ cup chopped cilantro leaves/thinly sliced green onions
Preheat oven to 400°F. Grease a 12-muffin pan lightly with cooking spray.
Unpack the roll and place one piece Biscuit dough into each muffin cup and gently press round into the cup (like a tart shell). Break an egg on each of the biscuit shell, top each equally with bacon bits, cheddar cheese and chopped cilantro leaves/thinly sliced green onions.
Sprinkle salt and pepper to your desire and transfer to the preheated oven to bake for 12-15 minutes or your preference of the egg. I prefer my egg soft cooked. The finished biscuit will be golden brown on the edges and a soft egg.