Breakfast Biscuits
Portion Size: 1 Breakfast Biscuit
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (10 ounce) can refrigerated buttermilk large biscuit dough | |
| 1 pound bacon | May use turkey bacon |
| 5 eggs | |
| 1/4 cup nonfat milk | |
| 8 slices lowfat Cheddar cheese |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Preheat oven to 400 degrees F (200 degrees C) | |
| 2 | Place biscuits 2 inches apart on an un greased cookie sheet | |
| 3 | Bake in preheated oven for 8 to 11 minutes or until golden brown | |
| 4 | Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside. | |
| 5 | In a large bowl, beat together eggs and milk. | |
| 6 | Heat a lightly oiled skillet over medium heat. | |
| 7 | Cook Scramble eggs until no longer runny. | Cook until internal end temperature is 160 ° degrees F. |
| 8 | Cut open biscuits, and layer with eggs, bacon, and cheese. |
Time Temperature Sensitive food. . Food safety Standards: hold food for service at an internal temperature above 135° F. Do not mix old product with new.
Posted in Breakfast and Egg Recipes, Breakfast Entree
