If you’re looking for a hearty breakfast idea, maybe even for Father’s Day, here’s a recipe I made with the Perfect Bacon Bowl. I received two complimentary bowls to try out and I read about them beforehand in this Good Housekeeping review.
It sounded like these bowls had worked well with bacon, so I thought I’d try doing something different with them: making biscuit bowls and filling them with a scrambled egg filling. It’s really easy because you use those large refrigerated buttermilk biscuits that come in a can. There are 8 biscuits to a can–and since I just had two bacon bowls I used a large muffin tin (with 6 muffin cups) to make the rest of the bowls. You just have to separate the biscuit dough and roll each one out until they’re about 1/4″ thick, then form them around the bacon bowls or muffin tins. The photos below show how the biscuits look before and after baking…
While the muffin tins works fine for this, the bacon bowls did make a nicer-looking biscuit bowl. Plus you can also use them to make those yummy bacon bowls. They have a rim where the grease from the bacon can drain, which is nice too.
While the bowls are baking, you can mix your scrambled egg filling–then just scoop the filling into the slightly-cooled bowls and serve. It’s a fun way to have biscuits and eggs! You can also use bread dough to make mini bread bowls in a similar way–and fill them with soup or salad. Have fun experimenting!
SCRAMBLED EGG BISCUIT BOWLS by NancyC
Serves 8 (you’ll need 8 bacon bowls or two 6-cup jumbo muffin pans–or some of both!)
- 1 (16.3 oz.) can refrigerated biscuits (the big biscuits that come 8 to a can)
Preheat oven to 350˚F. Spray Perfect Bacon Bowls (or bottoms of jumbo muffin cups) with cooking spray. Separate the refrigerated biscuit dough into 8 biscuits.
Using a rolling pin, roll the biscuit dough out until it is about 1/4″ thick (the biscuits are easier to roll out if you lightly sprinkle them with a little flour). Place dough by hand over the Perfect Bacon Bowl and spread dough down so that the edges cover the rim (or place dough by hand over and around the bottoms and sides of the jumbo muffin cups).
Bake for 11 to 14 minutes; halfway through baking time (around 6 or 7 minutes), remove Bacon Bowl or jumbo muffin tins from oven and lightly pat dough down to eliminate any bubbles that may have formed; return to oven and finish baking for another 5 to 7 minutes. Let cool for about 5 minutes, then remove biscuits from cups. Fill with scrambled egg filling.
Scrambled Egg Filling: (or use your favorite scrambled egg recipe, using 12 eggs)
- 12 large eggs
- 2 1/2 Tablespoons milk (or if you want them a little creamier, use sour cream)
- 1/4 teaspoon salt
- 1 (2.5 oz.) package real bacon pieces
- 1 Tablespoon butter for frying
- 1/3 cup finely chopped onion
- 1/3 cup finely chopped green pepper
- 1 1/2 to 2 cups shredded cheddar cheese
- additional shredded cheddar cheese or bacon pieces for garnish, if desired
In large mixing bowl, whisk eggs with milk and salt. Beat vigorously for 2 minutes. Stir in bacon pieces, stirring until evenly distributed in mixture.
Heat a large non-stick frying pan over medium heat. Melt butter in pan. After butter is melted, add chopped onion and green pepper, cooking several minutes until slightly tender. Add egg mixture. Let egg mixture set for a few minutes, then start scrambling, tilting skillet so runny parts will cook. When eggs are cooked and scrambled, stir in cheddar cheese, stirring until cheese is melted; add salt and pepper to taste if desired.
Spoon scrambled eggs into baked biscuit cups and garnish with additional shredded cheese or bacon pieces on top, if desired (you can pop into microwave for 10-20 seconds to reheat biscuit cups if they have cooled off too much). Serve immediately.
These Scrambled Egg Biscuit Bowls make a great dish for breakfast or brunch! Are you making a special breakfast for Father’s Day?
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