Sunday morning, I was feeling especially lazy, but Sunday family brunch is a big deal in our house, so this quick recipe made it seem as special as ever. It’s essential some gussied-up eggs poured over an impromptu biscuit crust. EASY.
A can of Immaculate Baking Biscuits
6 slices of bacon, chopped up.
3/4 cup of shredded cheese (I used sharp cheddar)
Preheat the oven to 375, pop open the can (with care), and using about 6 biscuits, layer the bottom of a 9×9 baking dish with them. You can see, I’ve broken some in half and simply pinched together the holes. It’s ok if some of the egg mixture leaks through. You’ll have a biscuit or two left over that I saved for baking later as a quick snack.
While the oven is preheating, fry up some bacon and the shallot until the bacon crisps a bit and the shallot softens.
In a bowl, scramble the eggs and cheese, and then add the bacon and shallot mixture. Mix it all up and pour it over the biscuit crust.
Pop it in the oven and bake for about 35-40 minutes, until the eggs rise and firm up. Let cool a bit, and slice. A big hit.