These bacon wrapped Egg Stuffed Breakfast Biscuits are the ultimate breakfast scones! Cheesy and herby buttermilk biscuits that are soft in the middle and extra flaky on the outside, and stuffed with a perfectly cooked egg and wrapped with bacon.INTERMEDIATE- This recipe is a step above regular biscuits. Due to them being stuffed with cooked eggs, it's important to cook the eggs properly and handle the biscuits carefully so that they don't break. It is an impressive breakfast / brunch dish! The eggs need to be hard-boiled, with a runny egg yolk. Peeling eggs must be done carefully. A chilling step is recommended so that peeling the eggs is easier.
226gunsalted butter8 oz / 2 sticks (cubed and chilled)
455g AP flour3 ⅔ cups (spooned and leveled, and chilled)
1 ¼tspsea salt
4tspbaking powder
3tbspchopped herbsI use dill, thyme and parsley here
226ggrated cheddar cheese8 oz
1 ½cupschilled buttermilkmore if needed
340gregular baconabout 12-16 slices
Ice cream scoop
Instructions
Eggs
Fill a pot with water and add a generous pinch of salt (a pot large enough to hold 8 eggs, with 1 inch of water above them). Bring the water to a boil over medium-high heat.
Carefully lower the eggs into the boiling water, and place the lid over the pot to return the water to a boil.
Start the timer for 5 ½ minutes as soon as the water starts to boil. Lower the heat to medium, to let the water simmer.
When the time is up, remove the eggs and place them in an ice bath to stop the cooking process. Refrigerate the eggs overnight, or for a few hours until chilled.
Biscuits / Scones
Preheat oven to 425°F if you're going to be eating these right away.
Carefully peel the eggs under running water and place them on paper towels to remove any moisture.
8 large eggs
Place the chilled flour in a chilled bowl. Add the salt, baking powder and chopped herbs and whisk well.
455 g AP flour, 1 ¼ tsp sea salt, 4 tsp baking powder, 3 tbsp chopped herbs
Add butter to the flour. Using a pastry cutter, cut the butter and flour together until it resembles coarse crumbs. (You can pulse it all together in a food processor too).
226 g unsalted butter
Add ¾ of the grated cheddar cheese and mix it in. Pour the milk in 2 additions, gently mixing in until the dough comes together to form a scraggly dough. DO NOT OVER-MIX. Reserve the rest of the cheese.
226 g grated cheddar cheese, 1 ½ cups chilled buttermilk
Prepare a sheet pan with parchment paper.
Using an ice cream scoop, scoop 6 - 8 portions onto the baking tray. Flatten each one, making a dent in the middle, and place the egg on top.
8 large eggs, Ice cream scoop
Take another scoop of the biscuit dough and gently flatten it. Then drape it over the egg (see recipe video). Repeat with all of the biscuit dough. Sprinkle the rest of the cheese on top of the biscuits.
226 g grated cheddar cheese
Wrap each biscuit loosely with 1 - 2 strips of bacon, along the bottom.
340 g regular bacon
Bake in the preheated oven for 22 minutes. Remove from the oven and let them cool down slightly, but serve while warm, with some melted butter on top. Enjoy!
Notes
Make ahead tips
To make these ahead of time, you can wrap the baking tray with plastic wrap and store in the fridge overnight. This should be done after you have formed the egg stuffed biscuits with the dough, and before they are sprinkled with cheese or wrapped with bacon. If you bake these straight from the fridge, you may need to add an extra 5 minutes to the baking time. Keep an eye on them to prevent the tops from burning (cover with a piece of foil if this starts to happen).