Egg Biscuit Bakes

Egg Biscuit BakesBrunch has got to be my favorite meal of the day. And on the day that we get an extra hour to sleep, eat and drink…even better!

These little cuties are yet another inspired Pinterest post. I’ve seen these done a hundred different ways. You can put whatever you want in them and I guarantee that the will always come out delicious.

I wanted to name these “Brunch Biscuit Bakes” but say that 5 times fast and see how much you like it then….yeah doesn’t sound as good as I originally thought. Or in my brother’s words “Brekky-A-GoGo”. How he came up with that I have now idea. But if you come up with something better, please let me know.

Now brunch on Sundays in my house goes a couple different ways {all of them include mimosas and football}, either it’s an elegant brunch or it’s an easy brunch.

This is my easy brunch! I’m so in love with doing things simply and doing them well. Brunch is all about leisurely waking up, having your coffee, taking your time to cook and enjoying the company of the loved ones around you.

For this recipe just use what you like, I used what I had on hand but anything will do; sauteed spinach, tomatoes, peppers, onions, mushrooms….the list is endless. Use your favorite breakfast protein as well. If you want to top it with shredded cheese, go crazy. This recipe is your oyster….or something like that.

Egg Biscuit Bakes

Perfect for a crowd, a quick on the go breakfast or these will be absolutely gorgeous on Christmas morning.

Egg Biscuit Bakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

8 Servings

Egg Biscuit Bakes

Ingredients

  • 1 can Refrigerated Biscuits {I used Grands Biscuits}
  • 8 whole Eggs
  • Sauteed Veggies {Your preference}
  • Cooked Sausage or Bacon {Your preference}
  • Kosher Salt and Black Pepper, to season

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Spray a large muffin tin or 4 oz. ramekins with nonstick cooking spray and place on a sheet pan. Open up your tube of biscuits and flatten each biscuit. Press dough into each muffin pan cup and mold up the sides of the pan. Spoon in your breakfast protein of choice and top with your sauteed veggie of choice. {Be sure you don't overfill!}
  3. Crack the egg on top and sprinkle with salt and pepper to season. Top with cheese at this point if you like.
  4. Cook for 12 - 15 minutes until the biscuits are golden and the egg whites are set. Remove and use a offset spatula or knife to unmold your egg biscuit bakes. Enjoy immediately with hot sauce or salsa.
https://dashofsavory.com/egg-biscuit-bakes/

Preheat your oven to 400 degrees F.

Spray a large muffin tin or 4 oz. ramekins with nonstick cooking spray and place on a sheet pan. Open up your tube of biscuits and flatten each biscuit.


Egg Biscuit Bakes

 {I tried both a muffin tin and ramekins and I found that the ramekins worked the best, but work with what you got, both came out delicious!}

Press the flattened dough into each muffin pan cups and mold up the sides of the pan. Place your breakfast protein of choice into the cups and top with your sauteed veggie of choice. 
Egg Biscuit Bakes

In my case it was sauteed peppers and mushrooms.
Egg Biscuit Bakes

Mmmmmmmm…..maple sausage……

{Be sure you don’t overfill! 1 – 2 tablespoons of filling should do the trick, everything should look just nestled together.}


Egg Biscuit Bakes

Crack the egg on top and sprinkle with salt and pepper to season. Top with cheese at this point if you like.

Bake for 12 – 15 minutes until the biscuits are golden and the egg whites are set. Remove and use an offset spatula or knife to unmold your egg biscuit bakes or in our case ‘brekky-a-gogo’.

Enjoy immediately with hot sauce or salsa.

Egg Biscuit Bakes

Savor and Enjoy!



4 thoughts on “Egg Biscuit Bakes”

  • I was so excited to make these and it was a total failure :( all of my egg yolks fell off onto my pan and baked there. Any recommendations? Did you use the junior flaky grand biscuits or regular ones? I used ramekins. Could I have stuffed it with too much sausage and veggies? The veggies came up to the top and the biscuit dough didn’t cook all the way. Thank you!

    • Oh no! I used just regular flaky grand biscuits and flattened them into the cups and up the sides. Ramekins worked the best but make sure they’re 4 ounces or larger. Overfilling the biscuits was probably the issue. About 1 – 2 tablespoons of filling is all you need in each cup. Use the pictures as your guide. The biscuits will puff up but shouldn’t overflow the cups. Hope you have better luck next time Gabrielle!

  • Hi Victoria, these look great! I just have two questions before I give them a go, hope you can help :)

    First, in the UK we don’t have the biscuit dough you’ve used here, so I won’t be able to use the pre-made one like you. Do you have a recipe which you’d use if you were making it from scratch rather than shop-bought?

    Second, do you think it would work fine if I increased the vegetable content and skipped on sausage for a vegetarian friendly option?

    Thanks!

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