Good-Start Sandwiches
Bacon, eggs, and cheese are sandwiched inside these turnovers for a morning meal handy to enjoy at home or easy to eat on the road.
Ingrediënten
Makes 8 servings / Prep: 30 min., Cook: 10 min., Bake: 12 min.
- 2 tablespoons butter or margarine
- 9 large eggs
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ 8-ounce package cream cheese, cut into ¼-inch cubes and softened
- 1 16.3-ounce can refrigerated jumbo flaky biscuits
- 8 bacon slices cooked and crumbled
- 1 cup 4 ounces shredded sharp Cheddar cheese
Instructies
- Melt butter in a large nonstick skillet over medium heat.
- Whisk together eggs, salt, and pepper; pour into skillet, and sprinkle with cream cheese cubes.
- Cook, without stirring, until eggs begin to set on bottom.
- Draw a spatula across bottom of skillet to form large curds; continue cooking until eggs are thickened but still moist.
- (Do not stir constantly. )
- Remove from heat, and let cool.
- Pat or roll each biscuit on a lightly floured surface into a 6-inch circle.
- Spoon egg mixture evenly over tops of biscuit dough circles, leaving a small border around edge.
- Sprinkle evenly with crumbled bacon and Cheddar cheese.
- Brush edges with water; fold biscuit dough circles in half over filling, gently pressing edges with tines of a fork to seal.
- Place on a lightly greased baking sheet.
- Bake sandwiches at 375° for 10 to 12 minutes or until golden.
Notes / Tips / Wine Advice:
For testing purposes only, we used Pillsbury (8-count) Grands! Original Flaky Biscuits.
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