This eggs meal is a honest-to-goodness winner

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Sometimes, parents are not sure how they make it through their busy mornings. Every day they say they'll do better - wake up a little bit earlier, make time to enjoy the morning coffee and read the paper - but they always find themselves running a little bit late after a few snoozes too many. The recipe that follows has been a complete lifesaver in the morning for this family. At least we know we'll have a hearty breakfast to accompany the morning commute.
These stuffed breakfast biscuits are filled with favorite breakfast foods. Keep them wrapped up in the fridge for a quick morning grab-and-go breakfast, or save them in the freezer for a rainy day. A quick reheat in the microwave is all that's needed to enjoy a hot breakfast on the go.
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Cooktop Cove
Grab & go stuffed breakfast biscuits
8
15 minutes
20 minutes
35 minutes
4 eggs, whisked
1 (16.3 ounces) roll Pillsbury Grands! Homestyle Biscuits
4 slices American cheese, torn in half
4 slices bacon, cooked and torn in half
1 tablespoon butter, melted
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium-sized saute pan, scramble the eggs until they are just cooked. It is okay if they're a little runny.
Unroll the biscuits and carefully split apart each one.
Place the bottom biscuit on the prepared baking sheet and top with the scrambled eggs, an American cheese half and bacon. Try to keep the ingredients away from the edge of the biscuit.
Add the top biscuit and press the edges to reseal the biscuit together.
Brush the top biscuit with the melted butter.
Bake for 15 to 20 minutes, until the tops are golden brown.
Store in plastic wrap for up to 4 days or place in the freezer.
To reheat from the freezer, remove the plastic wrap and wrap the biscuit in a paper towel. Use 50 percent power on the microwave.
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Resources Yellow Bliss Road
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