BISCUIT EGG-IN-A-HOLE
What's better than a hot cheesy biscuit straight from the oven? A hot cheesy biscuit with an egg baked right into it! This recipe makes enough to feed six hungry people, so it's perfect for a hearty breakfast or brunch.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the center of the oven and preheat to 425 degrees F.
- Pulse together the flour, baking powder, sugar and 1 1/2 teaspoons each salt and pepper in a food processor. Add the butter and pulse until pea-sized pieces form. Add the cheese and chives and pulse until just combined. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated.
- Turn the dough out onto a lightly floured surface and pat together gently into a ball. Use your hands to divide the dough into 6 even pieces. Generously coat a large baking sheet with cooking spray.
- Using the baking sheet as your work surface, pat each piece of dough into a 3 1/2-inch round about 3/4 inch thick. Arrange 3 dough rounds along the top long edge of the baking sheet, spacing them out evenly and making sure there is a 1/2-inch space between the dough rounds and the edges of the baking sheet. Arrange the remaining 3 dough rounds in the same fashion along the bottom long edge of the baking sheet. Cut the center out of each round with a 2-inch round cookie cutter. Arrange these smaller rounds evenly across the middle of the baking sheet.
- Brush the tops of all the dough pieces with buttermilk and bake until the smaller biscuits are golden, 12 to 15 minutes. Remove them and transfer to a plate.
- Lay a piece of ham over each of the large rounds. Push each ham piece down into the hole so that it forms a cup. Crack 1 egg into each of the ham cups. If a little of the egg white spills over, it's okay. Sprinkle the eggs with salt and pepper. Bake, rotating the pan front to back after 5 minutes, until the whites are just set and the yolks are still jiggly when you lightly shake the baking sheet, 8 to 12 minutes more.
- Use a spatula to remove them to individual plates and top each with a smaller biscuit piece for dipping into the egg.
GREEK EGG BISCUITS
A delicate, braided cookie perfect with coffee or tea.
Provided by Nico
Categories World Cuisine Recipes European Greek
Yield 96
Number Of Ingredients 8
Steps:
- In large mixing bowl, beat butter until light and fluffy. Add the sugar and beat for 10 minutes on medium speed. Add four of the eggs, one at a time, and beat well after each addition. Beat in the vanilla. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and stir to form soft, cohesive dough. Add flour if dough is too soft to handle easily.
- Preheat oven to 350 degrees F. Grease cookie sheets
- Lightly flour a work surface. Break off 1 inch lumps of dough and roll on floured surface into ropes about 7 inches long and 1/4 inch in diameter. Cross the ends and twirl dough in a loop in the opposite direction, forming a braid. Place on cookie sheets about 1 inch apart.
- Beat remaining egg. Brush onto braids for glaze and sprinkle with sesame seeds. Bake 20 to 25 minutes. Let cool on cookie sheets for 10 minutes, then remove to racks to cool completely.
Nutrition Facts : Calories 74.5 calories, Carbohydrate 7.8 g, Cholesterol 19.9 mg, Fat 4.4 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 62.2 mg, Sugar 2.1 g
EASY BISCUITS
Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 15 biscuits.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
EGG CUPCAKES
Sunday morning breakfast treat.
Provided by Mrs. K
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until starting to brown, about 5 minutes. Drain bacon slices on paper towels.
- Line 6 cups of a nonstick muffin tin with bacon slices. Chop leftover bacon slices and sprinkle over the bottom of each cup.
- Whisk eggs, milk, butter, parsley, salt, and pepper together in a large bowl. Stir in ham and mozzarella cheese.
- Pour egg mixture into the bacon-lined cups; top with Gouda cheese.
- Bake in the preheated oven until Gouda cheese is melted and eggs are set, about 15 minutes.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 2.1 g, Cholesterol 249.2 mg, Fat 22.9 g, Protein 23.1 g, SaturatedFat 10.3 g, Sodium 987.7 mg, Sugar 1.3 g
EGGS AND HAM BISCUITS
Easy and delicious breakfast treat of eggs, ham and cheese served on a freshly baked biscuit. Recipe from Pillsbury.
Provided by Marie
Categories Breakfast
Time 30m
Yield 5 sandwiches
Number Of Ingredients 7
Steps:
- Bake biscuits as directed on can.
- In medium bowl, combine beaten eggs, ham, parsley and milk and mix well.
- Melt butter over medium heat and add egg mixture.
- Cook for 6 to 10 minutes or until egg mixture is set, stirring and turning occasionally.
- Stir in cheese.
- Split biscuits and spoon egg mixture evenly onto bottom halves.
- Cover with top halves.
Nutrition Facts : Calories 354.2, Fat 20, SaturatedFat 6.8, Cholesterol 280.2, Sodium 757.5, Carbohydrate 26.3, Fiber 0.9, Sugar 5.2, Protein 16.9
EGG AND HAM BISCUITS
Make and share this Egg and Ham Biscuits recipe from Food.com.
Provided by elisabeth the only
Categories Breakfast
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Bake biscuits as directed on can.
- Meanwhile, in medium bowl, combine eggs, ham, parsley and milk; mix well.
- Melt margarine in medium skillet over medium heat. Add egg mixture; cook 6 to 10 minutes or until egg mixture is set, stirring and turning occasionally. Stir in cheese.
- Split biscuits. Spoon egg mixture evenly onto bottom halves of biscuits. Cover with top halves of biscuits.
Nutrition Facts : Calories 427.5, Fat 27, SaturatedFat 8.1, Cholesterol 280.1, Sodium 930, Carbohydrate 27, Fiber 0.9, Sugar 5.2, Protein 18.9
EGGNOG BISCUITS
"I was making biscuits during the holidays one year and substituted eggnog for milk," relates Angie Jones from West Point, Utah. "These yummy biscuits were the outcome." Whether you bake some for Christmas dinner or a weekday meal, the clever creations are sure to become a seasonal favorite.
Provided by Taste of Home
Time 20m
Yield 6-8 biscuits.
Number Of Ingredients 3
Steps:
- In a small bowl, combine biscuit mix and eggnog just until moistened. Turn on a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. , Place 2 in. apart on a greased baking sheet. Sprinkle with nutmeg. Bake at 450° for 8-10 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 206mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
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