Yes, yes, more eggs. Well, what can I say...I love eggs! I eat at LEAST one a day...sometimes as many as three. Every. Single. Day. Can't get enough!
This yummy little recipe I found on...wait for it...PINTEREST! I know...shocking. That's where I seem to be finding most of my breakfast and lunch recipes these days. I've got a lot of good stuff coming up though, so I can't complain.
What I love about this recipe (besides the eggs) is how versatile it is. You can put whatever you want on these things...totally up to you! I just used what I had on hand (I meant to add shredded cheddar cheese, but I was so excited to get these in the oven and eat them that I completely forgot).
One thing I'll say though, after cooking for 15 minutes the egg still seemed a bit wobbly (which I took to mean 'not done'). I decided to take them out anyway though since any longer and the biscuit would have started to overcook. Turns out they were PERFECT! The yellow was runny...just the slightest edge of it had started to harden, and the egg white was definitely cooked. So, looks can be deceiving. If you want a runny egg, then I wouldn't recommend cooking these any longer than 16 minutes. Ok guys...enjoy! I'm off to Pin!!
'Biscuit Baked Eggs'
1 tube refrigerated biscuit dough (I used Grands!)
8 eggs (or however many you want to make)
1/2 cup real bacon bits
1/2 cup shredded cheddar cheese
1 tablespoon dill weed (my personal preference. Substitute any spice you like)
salt & pepper to taste
1. Heat oven to 400.
2. Lightly spray a standard-sized muffin tin with nonstick cooking spray.
3. Open the biscuit dough and press one biscuit round into each muffin cup. To be sure there is room for the eggs, make a deep well in your dough by pressing the biscuit all the way up the sides of each muffin cup.
4. Crack an egg into each biscuit, top with bacon bits, cheddar, dill weed, salt and pepper.
5. Bake for 14-17 minutes. To ensure the center of your egg stays soft-cooked, remove the biscuits from the oven as soon as the edges begin to turn golden brown.