Cheddar Egg Stuffed Biscuit Recipe

Summary

Preparation Time30 MinCooking Time15 Min
Ready In45 MinDifficulty LevelMedium
Health IndexHealthyServings2
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Green bell pepper2 Tablespoon, chopped
 Onion1 Tablespoon, chopped
 Celery1 Tablespoon, chopped
 Egg1 , beaten
 Egg1 , beaten, divided
 Buttermilk1 Ounce, refrigerated
 Ready to bake refrigerated buttermilk flaky biscuits1 Ounce
 Cheddar cheese1⁄2 Ounce, shredded

Nutrition Facts

Serving size

Calories 77 Calories from Fat 44

% Daily Value*

Total Fat 5 g7.7%

Saturated Fat 2.3 g11.4%

Trans Fat 0 g

Cholesterol 113.2 mg

Sodium 85.8 mg3.6%

Total Carbohydrates 3 g0.8%

Dietary Fiber 0.5 g2%

Sugars 1 g

Protein 6 g11.4%

Vitamin A 5.6% Vitamin C 21.4%

Calcium 7.1% Iron 3.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat oven to 350°F
2. Spray an 8" non stick skillet with nonstick cooking spray

MAKING
3. Heat the skillet and saute bell pepper, onion and celery to it, cooking till softened, say a couple of minutes
4. Into a small cup, remove a teaspoon of the beaten egg, cover the cup with cling film and set aside
5. Pour rest of the egg into the skillet adn cook until the egg is set, say a minute
6. Sprinkle bacon bits on top, turn the heat off and set aside
7. Separate the biscuits into two thin layers of dough and roll each of them between two sheets of wax paper to form 6" rounds
8. Cut each into a smaller circle with a 5" cookie cutter, reserve the scraps and sprinklle cheese in the centre of one circle
9. Top with the egg mixture, place the remaining dough circle on the filling and crimp the edges to seal, folding under the biscuit; decorate with scraps pf dough

FINALIZING
10. On a nonstick baking sheet, spray a coat of nonstick cooking spray and place the stuffed biscuit
11. Brush with the reserved teaspoon of egg using a pastry brush and bake for eight to ten minutes until olden brown

SERVING
12. Serve as appropriate
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