Bacon Egg & Cheese

Bacon Egg  Cheese Biscuits

3 eggs, lightly scrambled and cooked

4 slices cooked bacon, crumbled

½-¾ cup shredded cheddar

3 cups all purpose flour

1 tbsp baking powder

1 tbsp sugar

1 tsp salt

¾ cup butter flavored Crisco

1 cup skim milk

Preheat oven to 375º

Combine flour, baking powder, sugar, salt in medium bowl and mix well; cut in Crisco until crumbly.  Form well in center of mixture and pour in milk, mix just until moist.  Divide dough in two.  Press into flat ¼ inch circle and using large mouth glass cut dough into circles.  Place in lightly greased muffin tins and gently press into tin. 

Combine eggs, bacon and cheese together and mix well.  Spoon into muffin tins distributing mixture evenly over dough. 

Using second half of dough, repeat the process by creating tops for the muffins.  Seal with tops to bottoms by pressing gently with fingers.  Bake in preheated 375º for 20-25 minutes until tops are golden brown.  Remove from tins immediately; serve hot and store leftovers in refrigerator for 3-5 days.  A great breakfast to take on the go.

© Crackerberries 2011