Being the breakfast people that we are, I came across this recipe on pinterest and just had to try it. Well, this one is GOOD and freezes great!
Breakfast Biscuits
Ingredients
Pillsbury Buttermilk Biscuits - I used 2 1/2 cans
out of a small 4 pack
Shredded Cheese (I had Mexican style on hand)
Frozen Shredded Hash Browns
1 package of Cooked Bacon
6 Scrambles Eggs
One Egg for top of Biscuits
Cook your bacon until crisp
so it will break easily into pieces. Cook your Hash Browns.
Cook the eggs and have the
shredded cheese ready.
Stretch out one of the
biscuits, don't be afraid. Make them flatter and bigger about 2 1/2 to 3 inches
side to side.
Put a little bit of Hash
Browns, Bacon, Scrambled Eggs and Cheese on top.
Grab the sides and start
pulling them to the top and then pinch to close. Don't be afraid to pull
out those sides and up.
Turn pinched side down on a
greased pan. Beat one egg and add a Tablespoon of water. Brush tops of Biscuits
with egg to give it a nice brown to it. Season with salt and pepper.
Cook at 425 degrees for 8 to
10 minutes. Every oven varies so I would check at 8 and if they aren't brown
yet wait and check again until they are done.
The leftovers were put in a
storage bag and in the freezer they went.
Yum! I can't wait to try it. I think the kids would like it and it would add to the burritos that I try to keep in the freezer for them.
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