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Southern Eggs and Biscuits

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.

6-8 ServingsPrep: 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 cheese (Velveeta)
BISCUITS:
1/2 cup shortening
3 cups self-rising flour
1-1/4 cups buttermilk

Directions

Place eggs in a greased 13-in. x 9-in. baking dish. In a large
skillet, cook bacon until crisp. Drain, reserving 1/4 cup drippings.
Sprinkle bacon over eggs.
Whisk the flour, salt and pepper into reserved drippings until
smooth. Gradually add milk. Bring to a boil. Cook and stir for 2
minutes or 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; gently knead 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

2 of 2

Southern Eggs and Biscuits (continued)

Directions (continued)

are golden brown. Serve eggs over biscuits. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 667 calories, 39 g fat (15 g saturated fat), 317 mg cholesterol, 1,426 mg sodium, 47 g carbohydrate, 1 g fiber, 29 g protein.