May 012002
 
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Large biscuits are more manageable than small ones. For purchased biscuits, choose the jumbo or extra large-sized variety. For homemade biscuits, don’t overbake them or they will dry and crumble after reheating.
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Recipes

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Servings

12

24

36

48

60

72

Ingredients
Homemade biscuits OR purchased refrigerator biscuits OR English muffins

12

24

36

48

60

72

Meat:
Pre-cooked bacon slices OR

24

48

72

96

120

144

Ham slices OR

12

24

36

48

60

72

Cooked sausage patties

12

24

36

48

60

72

Eggs
Scrambled, fried or poached

12

24

36

48

60

72

Cheese slices

12

24

36

48

60

72

 

Assembly Directions:
Split muffins or baked biscuits. Top with your choice of topping combinations.
Example:

2 slices of bacon, 1 egg, 1 slice of cheese OR
1 sausage patty, 1 slice of cheese OR
1/4 C. scrambled eggs, 1 slice of cheese

Be creative!

Freezing and Serving Directions:
To Freeze: Wrap individually, label, and freeze.
To serve: place thawed, foil-wrapped biscuit in oven and warm at 400º for 20 minutes or unwrap and re-wrap in damp paper towel and microwave a few minutes.

Nutritional Info:
Used Pillsbury Grands biscuits in the calculations.
Per Serving: 443 Calories; 29g Fat (59.6% calories from fat); 20g Protein; 24g Carbohydrate; 1g Dietary Fiber; 227mg Cholesterol; 983mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 2-1/2 Lean Meat; 4-1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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