Sunday mornings are normally designated special breakfast day. Unless we are hopping over to Dunking Donuts for a round of buttery mouth-melting donuts, I usually try to make something other than toast-bread-cereal variety.
I tried this biscuit recipe out, and I wasn’t too sure where it would end. However, looking at the way 10 of them disappeared within 15 minutes, I figured they turned out really good. A perfect recipe to share!
- Pillsbury buttermilk biscuit dough – 1 can
- Cream cheese – 3 tbsp
- Milk – 2 tbsp
- crumbled bacon bits 4-5 tsp.
- oregano – dash
- sage – dash
- sugar – sweet n low (sugar substitute) – 1 tsp
- cilantro/parsley 1 tbsp, finely chopped (I am not a parsley fan, so I substitute with cilantro. You can use either)
- garlic powder – a pinch
- red pepper flakes – a sprinkle
- Quail eggs – 12 (you can use normal eggs too if you want)
- Soften the cream cheese with milk using a fork in a bowl.
- Mix in bacon,sage, oregano, cilantro/parsley, sugar, garlic powder. Mix into a smooth paste.
- Pre-heat oven to 450 F
- Lay the biscuits dough balls out on a baking sheet.
- Make small wells in the middle, pressing gently with your finger.
- Bake the biscuits till 60% done (about 6 minutes)
- Take the biscuits out of the oven. Spoon in the mixture in into the well, and spreading some over the top of the biscuits
- Break an egg over the cheese mixture on each biscuit
- Put the baking sheet back into the over and bake till the biscuits look done – generally another 3-4 minutes.
- Sprinkle some crumbled bacon and red pepper flakes if you want before serving.
Serve right away. The best part of this recipe is that you can go ahead and tweak the filling according to your taste. Like earlier, I have tried rosemary and basil instead of oregano, and it turned out nice too, though rosemary is too strong a flavor for me at breakfast.
What do you think? Please leave a feedback 🙂