The Ferguson Recipes
| Breakfast Pockets |
| Breakfast Rolls with Sausage, Egg, and Cheese !🕓! |
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| Broccoli And Cheddar Soup With White Popcorn |
| Broiled Clam Canapes |
| Broiled Rock Cornish Hen |
| Brown Butter Chocolate Chip Cookies |
| Brown Butter Skillet Cornbread |
| Brunch Casserole |
| Budae Jjigae (Army Base Stew) |
| Burnt Sugar Caramel Pie |
| Butter Cream Frosting |
| Butterfly Pasta With Smoked Salmon And Asparagus |
| Buttery Almond Cookies or Mexican Wedding Cookies |
| Caesar Salad With Witty Patter |
| Cake Mix Chocolate Chip Cookies |
| Calamari Piccata |
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Comments
These freeze well. Reheat by microwaving for 2 minutes. I then put mine in a 400° toaster oven for 10 minutes to crisp up the outsides.
adapted from https://www.delish.com/cooking/recipe-ideas/recipes/a51530/breakfast-bombs-recipe/
adapted from https://www.delish.com/cooking/recipe-ideas/recipes/a51530/breakfast-bombs-recipe/
Ingredients
1 tube refrigerated biscuit dough
1 tbsp. butter
8 eggs (I think 7 eggs is more reasonable. I used 8 the first time and had leftover eggs. I guess it depends on the egg size.)
1/4 c. heavy cream
2 tbsp. chopped chives
2 tbsp. chopped green onion
2 tbsp. chopped bell peppers
8 slices bacon or sausage, cooked and crumbled (I now use Jimmy Dean Pork Sausage Crumbles)
hash browns, cooked per package directions
1 1/2 c. shredded Cheddar cheese (or your favorite cheese)
4 tbsp. melted butter
1 tbsp. Coarse salt
1 tbsp. butter
8 eggs (I think 7 eggs is more reasonable. I used 8 the first time and had leftover eggs. I guess it depends on the egg size.)
1/4 c. heavy cream
2 tbsp. chopped chives
2 tbsp. chopped green onion
2 tbsp. chopped bell peppers
8 slices bacon or sausage, cooked and crumbled (I now use Jimmy Dean Pork Sausage Crumbles)
hash browns, cooked per package directions
1 1/2 c. shredded Cheddar cheese (or your favorite cheese)
4 tbsp. melted butter
1 tbsp. Coarse salt
Directions
Preheat oven to 375°.
Spray an 8" round baking pan or pie dish with cooking spray.
ED: I now use those big cupcake pans as shown in the picture. Spray with cooking spray and then grease each cup with butter.
In a large nonstick skillet, melt butter over medium heat.
Add the chopped bell peppers and cook them a little to get them soft.
In a large bowl, whisk together eggs and heavy cream.
Pour egg mixture in pan and let set slightly.
Reduce heat to medium low, and stir occasionally until scrambled eggs reach desired consistency.
Season with salt and pepper.
Remove from heat and fold in chives, cooked and crumbled meat, and green onion.
Flatten each biscuit round to about ¼” thickness.
Top each round of dough with scrambled egg mixture, potatoes, and cheese.
Bring the edges of the dough together and pinch to seal.
Place in pan seam side-down.
Brush with tops with melted butter then sprinkle with coarse salt.
Bake until the biscuits are golden and cooked through, about 20-25 minutes. Serve warm.
NOTES:
Spray an 8" round baking pan or pie dish with cooking spray.
ED: I now use those big cupcake pans as shown in the picture. Spray with cooking spray and then grease each cup with butter.
In a large nonstick skillet, melt butter over medium heat.
Add the chopped bell peppers and cook them a little to get them soft.
In a large bowl, whisk together eggs and heavy cream.
Pour egg mixture in pan and let set slightly.
Reduce heat to medium low, and stir occasionally until scrambled eggs reach desired consistency.
Season with salt and pepper.
Remove from heat and fold in chives, cooked and crumbled meat, and green onion.
Flatten each biscuit round to about ¼” thickness.
Top each round of dough with scrambled egg mixture, potatoes, and cheese.
Bring the edges of the dough together and pinch to seal.
Place in pan seam side-down.
Brush with tops with melted butter then sprinkle with coarse salt.
Bake until the biscuits are golden and cooked through, about 20-25 minutes. Serve warm.
NOTES:
- I don't know what kind of biscuits the original recipe used, but I had to flatten these to about an 1/8 of an inch.
- Bringing the edges of the dough together is a messy job.
- If you use a round pan like I show in the pictures, you need to go a full 25 minutes at least to get them from being doughy on the sides. These work better made in one of those big cupcake pans.
- I added a picture of them in the cupcake pan.
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
sausage,
cheese,
cheddar,
breakfast,
biscuits,
bacon
🗂️ Categories: 🥞 Breakfast & Brunch, 🐖 Pork
📚 Cookbooks: The TFR Cookbook
Recipe #1080 was added on August 24, 2018 and last updated on October 18, 2021.
🗂️ Categories: 🥞 Breakfast & Brunch, 🐖 Pork
📚 Cookbooks: The TFR Cookbook
Recipe #1080 was added on August 24, 2018 and last updated on October 18, 2021.
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