Mini Bacon Egg & Cheese Biscuit Stacks

If you're on the hunt for a breakfast recipe that combines convenience, flavor, and a satisfying crunch, look no further than Mini Bacon Egg & Cheese Biscuit Stacks. This delightful dish is not only visually appealing but also offers a hearty dose of deliciousness in every bite. Perfect for busy mornings or leisurely brunches, these mini stacks are sure to become a favorite in your household.

Mini Bacon Egg & Cheese Biscuit Stacks

Start your morning right with these Mini Bacon Egg & Cheese Biscuit Stacks! This simple yet delicious breakfast combines crispy bacon, fluffy scrambled eggs, and sharp cheddar cheese nestled between freshly baked biscuits. Perfect for busy weekdays or Sunday brunch, these mini stacks are not only easy to make but also customizable to suit every taste. Enjoy a satisfying meal that's sure to become a favorite in your household. Cook up something delightful today!

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Ingredients

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup unsalted butter, cold and cubed

1/2 cup shredded sharp cheddar cheese

1/2 cup milk

6 large eggs

6 strips of bacon, cooked until crispy and crumbled

Salt and pepper to taste

Fresh chives, finely chopped (for garnish)

Cooking spray or additional butter for greasing

Instructions

Prepare the Biscuit Dough:

- Preheat your oven to 450°F (232°C).

- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt, whisking until evenly distributed.

- Add the cold, cubed butter to the flour mixture. With a pastry cutter or your fingertips, incorporate the butter into the flour until the mixture resembles coarse crumbs.

- Fold in the shredded sharp cheddar cheese evenly throughout the mixture.

- Gradually pour in the milk, stirring just until the dough comes together. Be careful not to over-knead to maintain a light, fluffy texture.

Shape the Biscuits:

- Transfer the dough onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick.

- Use a biscuit cutter or a cup (about 2 inches in diameter) to cut out small circles, ensuring to press straight down without twisting. Aim for around 12 biscuits.

- Place the biscuit rounds on a greased baking sheet, ensuring they are spaced about 1 inch apart.

Bake the Biscuits:

- Bake the biscuits in the preheated oven for 10-12 minutes, or until they are golden brown and rise beautifully. Once done, remove the baking sheet from the oven and let the biscuits cool slightly while you prepare the scrambled eggs.

Cook the Eggs:

- In a medium bowl, crack the six large eggs, then whisk them together with a pinch of salt and pepper until well beaten and frothy.

- Heat a non-stick skillet over medium heat. Pour in the egg mixture, scrambling continuously until the eggs are fully cooked and fluffy, about 3-4 minutes. Remove from heat and set aside.

Assemble the Stacks:

- Carefully slice each biscuit in half horizontally to create a top and bottom.

- Begin building your stacks: place the bottom half of a biscuit on a serving plate, and top it with a generous scoop of the scrambled eggs, a sprinkle of the crumbled crispy bacon, and a slice of cheese.

- Finish with the top half of the biscuit to complete the stack. Repeat with the remaining biscuits.

Serve and Enjoy:

- Garnish each mini stack with a sprinkle of chopped chives, adding a burst of color and flavor.

- Serve warm alongside fresh fruit or your favorite breakfast sides for a delightful breakfast or brunch treat!

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6