Cheddar-Egg Stuffed Biscuit Recipe

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Ingredients

Cost per recipe $0.41 view details
  • 2 T minced green bell pepper
  • 1 T minced onion
  • 1 T minced celery
  • 1 egg, beaten, divided
  • 1 teaspoon imitation bacon bits
  • 1 ready to bake refrigerated buttermilk flaky biscuit (1 ounce); keep refrigerated till ready to use
  • 1/2 ounce cheddar cheese, shredded

Directions

  1. Preheat oven to 350 degrees. Spray 8 inch non-stick cooking spray and heat; add in bell pepper, onion, and celery, and cook over medium heat, stirring occasionally, till vegetables are softened, 1-2 min. Remove 1 tsp beaten egg to small cup; cover cup with plastic wrap and set aside. Pour remaining egg into frying pan and cook, stirring constantly, till egg is set, about 1 minute. Sprinkle with bacon bits; remove from heat and set aside.Carefully separate biscuit into 2 thin layers of dough and roll each between 2 sheets of wax paper, forming two 6 inch circles. Using a 5 inch round cookie cutter, cut each circle into a smaller circle, reserving scraps. Sprinkle cheese onto center of 1 circle and top with egg mix. Place remaining dough circle over filling; crimp edges of dough to seal and fold under biscuit. Use scraps of dough to decorate biscuit.
  2. Spray non-stick baking sheet with non-stick cooking spray and place stuffed biscuit on sheet; using pastry brush, brush biscuit with reserved tsp egg. Bake till golden, 8-10 min.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 70g
Calories 134  
Calories from Fat 86 64%
Total Fat 9.69g 12%
Saturated Fat 4.45g 18%
Trans Fat 0.0g  
Cholesterol 201mg 67%
Sodium 193mg 8%
Potassium 94mg 3%
Total Carbs 1.76g 0%
Dietary Fiber 0.4g 1%
Sugars 0.7g 0%
Protein 9.9g 16%
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