Ranch Eggs N Biscuits Recipes

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RANCH BISCUITS



Ranch Biscuits image

I jazz up biscuit mix with ranch salad dressing mix, then brush the golden bites with garlic butter after baking. I bake several dozen at once and store them in the freezer. The parsley-flecked biscuits go well with any entree.-Christi Gillentine, Tulsa, Oklahoma

Provided by Taste of Home

Time 25m

Yield 9 biscuits.

Number Of Ingredients 6

2 cups biscuit/baking mix
4 teaspoons dry ranch salad dressing mix
2/3 cup milk
2 tablespoons butter, melted
1 teaspoon dried parsley flakes
1/8 teaspoon garlic powder

Steps:

  • In a large bowl, stir the biscuit mix, salad dressing mix and milk until combined. Drop 2 in. apart onto a greased baking sheet. , Bake at 425° for 10-15 minutes or until golden brown. In a small bowl, combine the butter, parsley and garlic powder; brush over warm biscuits. Serve warm.

Nutrition Facts : Calories 150 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 641mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

RANCH EGGS 'N' BISCUITS



Ranch Eggs 'n' Biscuits image

In Jefferson City, Missouri, Melinda Kimlinger relies on tender homemade biscuits topped with poached eggs and a spicy sauce to wake up her family's taste buds. 'My teenage son would eat the whole batch if I'd let him,' she says.

Provided by Allrecipes Member

Time 40m

Yield 6

Number Of Ingredients 13

2 cups all-purpose flour
5 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
½ teaspoon cream of tartar
½ cup cold butter or margarine
¾ cup milk
½ pound bacon, diced
⅓ cup chopped onion
1 teaspoon chili powder
2 cups picante sauce
2 tablespoons minced fresh cilantro or parsley
6 large eggs eggs

Steps:

  • In a bowl, combine the first five ingredients. cut in butter until mixture resembles coarse crumbs. With a fork, stir in milk until the mixture forms a ball. Turn onto a floured surface; knead 8-10 times. Roll to 1/2-in. thickness; cut out 12 biscuits with a 2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.
  • Meanwhile, in a large skillet, cook bacon until almost crisp; drain. Add onion and chili powder; cook until onion is tender. Stir in picante sauce and cilantro. Make six wells in picante mixture; bread an egg into each. Cover and cook over medium heat until eggs are completely set. Serve over warm biscuits.

Nutrition Facts : Calories 582.6 calories, Carbohydrate 41.5 g, Cholesterol 254.8 mg, Fat 38.7 g, Fiber 1.7 g, Protein 17.3 g, SaturatedFat 17.4 g, Sodium 1727.6 mg, Sugar 6.2 g

RANCH STYLE BRUNCH EGGS



Ranch Style Brunch Eggs image

A great Sunday morning brunch breakfast, and a different change from the usual bacon and eggs. This recipe can also can be baked in one casserole dish if desired, just bake a little longer. Please adjust the cheese, green onions, salt and pepper to taste.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

8 slices bacon (or more)
2 cups frozen hash brown potatoes
1 1/2 cups shredded old cheddar cheese (can use more or less cheese)
6 eggs, beaten
1 pinch baking powder (this will make the eggs fluffy)
1 cup milk or 1 cup half-and-half
2 thinly sliced green onions
salt and black pepper

Steps:

  • Set oven to 350 degrees.
  • Butter 4 individual 1-cup shallow baking dishes or one medium-size baking dish.
  • Cook bacon in a large frypan, until crisp; drain.
  • Reserve about 3-4 tablespoons bacon drippings.
  • Fry hash brown potatoes in the bacon drippings until browned, about 10 minutes.
  • Divide potatoes evenly in the bottom of the prepared baking dishes or dish.
  • Sprinkle with cheese, then with bacon.
  • In a bowl, beat together eggs, baking powder, milk and green onions; pour evenly into dishes.
  • Bake uncovered for about 20-25 minutes, or until set.
  • Delicious!

Nutrition Facts : Calories 507.6, Fat 33.6, SaturatedFat 16.8, Cholesterol 350.4, Sodium 604.2, Carbohydrate 23.3, Fiber 1.7, Sugar 0.7, Protein 27.9

RANCH-STYLE DEVILED EGGS



Ranch-Style Deviled Eggs image

This is a basic deviled egg with a little twist of ranch.

Provided by Kimberly

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h30m

Yield 12

Number Of Ingredients 6

6 eggs
¼ cup mayonnaise
1 teaspoon ground black pepper
1 teaspoon ranch dressing mix
1 teaspoon prepared yellow mustard
1 pinch paprika, for garnish

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Cut the eggs in half lengthwise and carefully remove the yolks to a bowl. Mash the yolks with the mayonnaise and mustard and season with pepper and ranch dressing mix, blending until smooth. Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika.

Nutrition Facts : Calories 69.8 calories, Carbohydrate 0.6 g, Cholesterol 94.7 mg, Fat 6.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 1.3 g, Sodium 74.7 mg, Sugar 0.3 g

CANADIAN BACON & RANCH EGGS BENEDICT



Canadian Bacon & Ranch Eggs Benedict image

Make every day a good day for eggs Benedict with this tasty Canadian Bacon & Ranch Eggs Benedict recipe. Check out this Canadian Bacon & Ranch Eggs Benedict today to find out what surprise ingredients replace the Hollandaise sauce!

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 4 servings, 2 topped muffin halves each.

Number Of Ingredients 7

4 eggs
1/2 cup KRAFT Lite Ranch Dressing, divided
12 slices Canadian bacon
2 Tbsp. fat-free milk
4 whole wheat English muffins, split, toasted
1/4 cup finely chopped tomatoes
1 Tbsp. chopped fresh parsley

Steps:

  • Beat eggs and 1/4 cup of the dressing with wire whisk until well blended; set aside. Spray medium skillet with cooking spray; heat on medium heat. Add egg mixture. Cook 3 min. or until eggs begin to set; stir. Cook an additional 2 min. or until eggs are thickened and no visible liquid remains, stirring occasionally. (Do not overstir.)
  • Heat Canadian bacon as directed on package. Meanwhile, combine remaining 1/4 cup dressing and the milk in small microwaveable bowl. Microwave on HIGH 20 sec. or until heated through.
  • Cut Canadian bacon slices in half. Place muffin halves, cut-sides up, on serving platter. Top each with 3 Canadian bacon slices. Cover evenly with the egg mixture, dressing mixture, tomatoes and parsley.

Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 235 mg, Sodium 1230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g

RANCH BISCUITS



Ranch Biscuits image

Make and share this Ranch Biscuits recipe from Food.com.

Provided by Just Cher

Categories     Yeast Breads

Time 35m

Yield 18 large biscuits

Number Of Ingredients 9

5 cups flour
4 teaspoons baking powder
1/2 cup sugar
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup shortening
1 (1/4 ounce) package dry yeast
1/2 cup water (warm)
2 cups buttermilk (room temperature)

Steps:

  • Dissolve yeast into 1/2 warm water, set aside.
  • Sift together first five ingredients.
  • Using 2 knives cut in 1/2 cup shortening into mix till mixture in pea like in size; add dissolved yeast.
  • Add buttermilk and mix well.
  • Roll out on floured surface to 1/2 inch thickness.
  • Use a round cookie cutter or just cut into squares.
  • Bake at 400°F 15-20 minutes until golden brown.
  • Brush tops with melted butter.

Nutrition Facts : Calories 210.8, Fat 6.3, SaturatedFat 1.6, Cholesterol 1.1, Sodium 257, Carbohydrate 33.8, Fiber 1, Sugar 7, Protein 4.6

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