Egg Biscuit Bakes is brunch perfection. And brunch has got to be my favorite meal of the day.
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.
Perfect for a crowd, a quick on the go breakfast or these will be absolutely perfect on Christmas morning.
Egg Biscuit Bakes
Use a jumbo muffin tin or large ramekins. Add veggies of your choice, bacon, sausage, cheese. This recipe can be customized based on your taste preferences.
Ingredients
- 1 can Refrigerated Biscuits {I used Grands Biscuits}
- 8 whole Eggs
- 1 whole Bell Pepper, chopped and sauteed until tender
- Cooked Sausage or Cooked Bacon
- 1 cup Cheddar Cheese, shredded
- Kosher Salt and Black Pepper, to season
Directions
- Step 1 Preheat your oven to 400 degrees F.
- Step 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 with your palm or you could use a rolling pin. Press dough into each muffin pan cup and mold up the sides of the pan, use the bottom of a small glass to press the dough into the bottom of the tin. Spoon in your breakfast protein of choice, about a tablespoon, and top with your sauteed peppers or veggies of choice. Sprinkle in cheese, about a tablespoon. {Be sure you don’t overfill the cups, I’d say it’s about 2 tablespoons of filling total.}
- Step 3 Crack the egg on top and sprinkle with salt and pepper to season.
- Step 4 Bake for 20 minutes until the biscuits are golden and the egg whites are set. Give it the jiggle test, whites should be set and egg yolk runny medium. Remove and use a offset spatula or knife to unmold your egg biscuit bakes. Enjoy immediately with hot sauce or salsa.
Preheat your oven to 400 degrees F.
Spray a Jumbo muffin tin or large ramekins with nonstick cooking spray and place on a sheet pan. Open up your tube of biscuits and flatten each biscuit.
{I tried both a jumbo muffin tin and ramekins and they both worked great, but work with what you got, both came out perfect.}
Press the flattened dough into each muffin pan cups and mold up the sides of the pan.
Fill with sautéed veggies and cooked sausage.
In my case it was sautéed peppers and mushrooms.
Mmmmmmmm…..maple sausage……
{Be sure you don’t overfill! 1 – 2 tablespoons of filling should do the trick, everything should look just nestled together.}
Crack the egg on top and sprinkle with salt and pepper to season.
Bake for 20 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.
Enjoy immediately with Sriracha.
Savor and Enjoy!