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Egg in a Biscuit Ingredients 8 bacon slices 1 (16.3-oz.) can refrigerated buttermilk biscuits (8 biscuits) 2 oz. sharp Cheddar cheese 8 large eggs 1/4 tsp. kosher salt 1/4 tsp. black pepper Chopped fresh chives Directions 1 Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. 2 Working in 2 batches, cook bacon in a large skillet over medium-low until partially cooked but not crisp, 10 to 15 minutes. Set bacon aside. 3 Pat each biscuit into a 3 1/2-inch-wide round. Using a 2-inch round cutter, cut a circle from center of each biscuit. Place biscuit rings and centers on prepared baking sheet. Bake in preheated oven until puffed but still pale, about 8 minutes. Do not turn oven off. 4 Cut bacon slices in half crosswise. Drape 2 bacon pieces over holes in biscuit rings; sprinkle each with 1 tablespoon cheese. Press bacon and cheese into biscuit holes to create wells. Separate eggs, placing egg whites in a medium bowl and 1 egg yolk in each biscuit well. Whisk egg whites until just frothy. Spoon about 1 tablespoon egg white over each yolk. Sprinkle filled biscuit rings evenly with salt and pepper. 5 Bake biscuit rings and centers until biscuits are golden brown and eggs are just set, 10 to 12 minutes. Garnish with chives. 💎 If You see any recipe I post at @FoodAndRecipesWithCherokee on @yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram @FoodAndRecipesWithCherokee 🦉