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Morrilton, Arkansas 72110
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Loaded Bacon Biscuits

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Author: Julie Kohl Seek Adventures Blog


My family spends a lot of time outdoors. We camp, hike, stand up paddle board and chase our toddler around the yard. Here in Arkansas, summer days start out hot and end hot. Fall isn’t much different, so we like to set out early while the sun is still low and before the heat gets too oppressive. 



Being physically active, especially in the heat and sun, requires a lot of energy. Carbohydrates provide your body with energy and protein helps to build and repair tissue, so starting the day with a healthy dose of both can be beneficial. 


Breakfast may very well be the most important meal of the day. Take one bite of these Bacon Breakfast Biscuits, and I think you will agree. These biscuits are packed with tons of protein from both bacon and eggs, taste delicious and reheat well. That means you can bake enough for the whole week, so you know your family is getting the energy they need to be physically active, and you don’t have to spend hours in the kitchen. 


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 Pound Petit Jean Bacon Diced and Cooked Crisp

     2 1/2 Cups All Purpose Flour

2 Tablespoons Baking Powder

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


  1. Preheat oven to 425 degrees.

  2. 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.

  3. 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.

  4. Stir in the milk. Your dough should now be quite sticky.

  5. Use a large spoon to drop balls of dough onto a baking sheet. 

  6. Bake 13-15 minutes until lightly golden brown.

  7. Brush with melted butter.

  8. 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.


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