Egg in a biscuit
Egg in a biscuit recipe is a breeze to make, a delightful recipe to save your breakfast plans. Hearty, satisfying, make ahead breakfast that can be tailored to your perfection.
Servings: 5 Servings
Calories: 163kcal
Ingredients
- 1 can frozen biscuits 5 flaky layer 6oz can
- 5 large eggs
- Salt and pepper to taste
- Oil spray
Instructions
- Preheat oven to 350F, adjust the oven rack in the middle.
- Spray 5 ramekins with oil spray and place on a baking sheet.
- Take your refrigerated biscuits out of the tube and flatten with your hands or a rollin pin into a 4-5 inch circle.
- Pree the biscuit rounds on the ramekin trying to cover the bottom and the sides as much as you can.
- Crack an egg in each of the ramekins and carefully transfer the baking sheet to your oven.
- Bake the biscuits on the middle rack of your oven until eggs are set and the crust is golden brown.
- Remover from heat and let them cool down for a couple of minutes to handle.
- Release the biscuits from the ramekins with a knife.
- Serve garnished with chopped parsley if desired.
Nutrition
Calories: 163kcal | Carbohydrates: 15g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 362mg | Potassium: 73mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 238IU | Calcium: 27mg | Iron: 1mg
