It’s no secret that I LOVE bacon…however, I try not to keep it around so often, because I could literally consume so much it would be very bad for my health. It’s also no secret that I like to experiment with wrapping food in doughs for breakfast.
Sooo…this leads me to today’s recipe.
I had a small can of biscuits, bacon, cheese, and eggs…what other option than bacon, egg, and cheese biscuits was there? Ahhhh, my own homemade version of the classic breakfast hot pouch. As I typically say…why not?
This was so simple, and I encourage you to try it next time you want to mix things up a bit for a weekend breakfast.
BEC Breakfast Pouches
- 1 can of biscuits (Your choice of brand and style…I would probably recommend buttermilk biscuit though)…Or make your own. *smiles*
- 1 strip of bacon per pouch you are making
- 1 tablespoon of cheese per pouch you are making
- 1 egg for every TWO pouches you are making
- salt and pepper to taste
- Preheat oven to 350 degrees.
- Flatten out each biscuit as thin as you can get it without breaking the dough. Refer to the picture below for approximate thickness.
- Cook bacon in strips, and drain on paper towel to get rid of the majority of the grease.
- Scramble eggs with salt and pepper to taste , just until the soft set stage – just past the runny stage (use a tidbit of the bacon grease to keep the eggs from sticking and for more flavor if you would like, or keep it healthy and use cooking spray)
- On top of each biscuit dough round, divide the eggs amongst them.
- Then break each bacon piece into fourths and put the equivalent of one bacon strip per biscuit on top of the eggs.
- Sprinkle each one with cheese, being careful to keep everything in the middle of the biscuit, and leaving an edge of dough for folding.
- Next, fold each side of the dough over like a pouch (see below photos), and set them on a pan, lined with parchment paper or sprayed with cooking spray, seam side down.
- Bake for 20-25 minutes. You might want to watch them when you get to the 18-20 minute mark. The biscuits that I had were flaky, and may brown different than some of the other types of biscuit doughs. You want them to be a nice golden brown, just like a normal biscuit when you bake them. Enjoy!