Petit Jean Meats
51 Blue Diamond Drive
Morrilton, Arkansas 72110
Fax: 501.354.2283
Loaded Bacon Breakfast Biscuits
Recipe Tip: This recipe requires cooked bacon and cooked scrambled eggs. One morning a week we like to sit down to an extended family-style breakfast. I double up and cook the bacon and eggs for this recipe while I’m fixing our weekly breakfast. When we finish eating, I toss the ingredients together and throw the biscuits in the oven. When they are cool, I toss them into a big plastic bag in the fridge, and they are ready to be reheated in the microwave for the rest of the week.
6 Eggs, Scrambled
1 Teaspoon Salt
2 Green Onions, Thinly sliced
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Pepper
1 1/4 Cups Milk
1 Cup Shredded Cheddar
3 Tablespoons Butter Melted
Preheat oven to 425 degrees.
Chop the bacon and cook over medium heat until slightly crisp. Remove to a paper towel to cool while you scramble the eggs. Allow both the eggs and the bacon to cool slightly before moving on to the next step.
In a large bowl mix the flour, baking powder, salt, onions, garlic powder, and pepper. Fold in the cooked bacon, shredded cheese, and scrambled eggs. The dough will be very dry and crumbly.
Stir in the milk. Your dough should now be quite sticky.
Use a large spoon to drop balls of dough onto a baking sheet.
Bake 13-15 minutes until lightly golden brown.
Brush with melted butter.
Serve immediately. Spread hot biscuits with butter and/or your favorite jam or jelly.
Biscuits can be cooled and stored in the refrigerator in an airtight container or a zip-top bag for up to four days. Reheat in microwave for 8 - 15 seconds or to the desired temperature. They also taste great cold.
