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CLINTON KELLY Bacon Egg & Cheese Biscuit Casserole

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This cheesy casserole has everything you love about a breakfast sandwich — the cheese, the bacon, the egg and most importantly the biscuit. One serving won’t be enough.

Enjoy the recipe clip below:

 

BACON EGG & CHEESE BISCUIT CASSEROLE

CHEDDAR CHIVE BISCUITS

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter (chilled, and cut into cubes)
  • 3/4 cup buttermilk
  • 1/2 cup chives (chopped)
  • 3/4 cup shredded cheddar cheese

BACON EGG & CHEESE BISCUIT CASSEROLE

  • cheddar chive biscuits
  • 1 pound bacon (cooked and chopped)
  • 1/2 cup shredded cheddar cheese
  • 6 large eggs
  • 1 1/2 cups milk
  • salt (to taste)
  • 1/2 cup chives (chopped)

directions

  • Preheat oven to 350ºF. Butter a 9 x 13 inch casserole dish.
  • Halve all the biscuits and place an even layer of biscuit bottoms into the casserole dish. Sprinkle with the bacon and cheddar cheese. Top with the other halves of the biscuits.
  • In a large bowl, whisk together, eggs, milk, chives, salt, and pepper. Pour egg mixture over biscuits. Cover and refrigerate for 30 minutes, allowing the egg custard to be absorbed into the biscuits.
  • Cover with foil and place in oven to bake for 45-55 minutes, or until set.
  • For the Cheddar Chive Biscuits: preheat the oven to 425ºF.
  • In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt. Into the dry mixture, cut in chilled cubes of butter until the texture resembles small pebbles. Pour the buttermilk over mixture, gently stirring to combine.
  • Pour the dough out onto a lightly-floured surface and knead until dough comes together. Roll out the dough to a 1/3-inch thickness. Using a 1 1/2-inch ring mold, cut out biscuits. Repeat process, being careful not to over knead the dough.
  • Place on a parchment lined baking sheet and bake for 8-10 minutes, until golden brown.
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