Biscuit Dough Breakfast Puffs
This recipe was originally submitted under the name "Pillsbury Breakfast Puff". Since I've found no evidence that the recipe was originally credited to Pillsbury, I've changed the name to be a bit more descriptive. This recipe is good, but I think it has the potential to be GREAT. The ratio of biscuit to filling is too high. If I made it again: I'd use a jumbo-sized muffin tin and roll each biscuit thinner to accommodate the larger cups. I'd increase the number of eggs and strips of bacon to 6 of each and I'd double the amount of cheese. I'll post again if I try it. Please post a comment if you get to it before me. (This recipe was submitted in 2008. It was tested and photographed in April 2017.)
- 4 large eggs
4 strips bacon - cooked and crumbled
2 single slices cheese
1 tube refrigerated buttermilk biscuits (10 count)
How To Make Biscuit Dough Breakfast Puffs
In a muffin tin, press one biscuit across the bottom of one of the cups. Do this with 5 of the biscuits. Save other biscuits for the tops.
Scramble your eggs and evenly pour some in each muffin cup.
Crumble some bacon on top. (Chopped up pork links could also be used.)
Break your cheese slices into strips and place on top.
Flatten out remaining biscuits between thumb and forefingers place on top.
Bake at 350 degrees F. for 22 to 25 minutes or until golden brown.
The guy who sent us this recipe said he makes breakfast for his wife everyday and these bacon, egg and cheese biscuits are one of his favorite inventions.
Mr Breakfast would like to thank wojo1971 for this recipe.
Recipe number 2365. Submitted 7/30/2008.