Loaded Breakfast Biscuits

Ingredients

• 5 Eggs (Scrambled)
• (approx. 250 g)
• 1 Pound Bacon (Diced and Cooked Crisp)
• (approx. 450 g)
• 2 1/2 Cups All Purpose Flour
• (approx. 312 g)
• 1 Tablespoon Baking Powder
• (approx. 15 g)
• 1 Teaspoon Salt
• (approx. 6 g)
• 1/4 Teaspoon Garlic Powder
• (approx. 1 g)
• 1/4 Teaspoon Pepper
• (approx. 1 g)
• 1 1/3 Cups Milk
• (approx. 320 ml)
• 1 Cup Shredded Cheddar
• (approx. 113 g)
• 3 Tablespoons Butter (Melted)
• (approx. 42 g)

Directions

1. Preheat the oven to 425°F (220°C). Grease a large baking sheet with non-stick spray or line with parchment paper and set aside.
2. Dice the bacon and cook it in a skillet over medium heat until it’s slightly crisp, then remove from heat and drain on paper towels.
3. In a separate bowl, scramble the eggs until fully cooked. Set aside.
4. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, garlic powder, and pepper. Mix well.
5. Fold in the cooked bacon, shredded cheddar cheese, and scrambled eggs into the dry ingredients.
6. Gradually stir in the milk until a soft dough forms.
7. Drop the biscuit dough by 1/4 cupfuls onto the prepared baking sheet, spacing them apart.
8. Bake in the preheated oven for 13-15 minutes or until the biscuits are lightly golden brown.
9. Once out of the oven, brush the biscuits with melted butter for extra flavor.
10. Serve immediately, or store leftovers in an airtight bag or container in the refrigerator for 3-4 days.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 10 biscuits

Nutrition Info (per biscuit): Approx. 200 calories, 10g protein, 15g fat, 12g carbohydrates.