Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 667
  • Fat:
  • 39 g
  • Saturated Fat:
  • 15 g
  • Cholesterol:
  • 317 mg
  • Sodium:
  • 1426 mg
  • Carbohydrate:
  • 47 g
  • Fiber:
  • 1 g
  • Protein:
  • 29 g


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Southern Eggs and Biscuits

Cookin' Up Country Breakfasts Cookbook
Try a FREE ISSUE of Taste of Home!

To me, nothing beats the flavor of Southern cooking, especially for breakfast! The rich flavor of these eggs served over homemade biscuits is a hearty way to start the day.

SERVINGS: 6-8

CATEGORY: Breakfast/Brunch

METHOD: Baked

TIME: Prep: 30 min. Bake: 25 min.

Ingredients:

  • 10 hard cooked eggs, sliced
  • 1 pound sliced bacon, diced
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups milk
  • 2 cups cubed process American cheese
  • BISCUITS:
  • 1/2 cup shortening
  • 3 cups self-rising flour
  • 1-1/4 cups buttermilk

Directions:

Place eggs in the bottom of a greased 13-in. x 9-in. x 2-in. baking dish. In a large skillet, cook bacon until crisp. Drain, discarding all but 1/4 cup drippings. Sprinkle bacon over eggs. Stir flour, salt and pepper into reserved drippings; cook until bubbly. Gradually add milk; cook and stir until thickened and bubbly. Stir in cheese until melted; pour over eggs. For biscuits, cut shortening into flour until mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently six to eight times. Roll out on a lightly floured surface to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a greased baking sheet. Bake biscuits and eggs at 400° for 25 minutes or until biscuits are golden brown. Serve eggs over biscuits. Yield: 6-8 servings.

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