Cheddar-Egg Stuffed Biscuit Recipe
Ingredients
- 2 T minced green bell pepper
- 1 T minced onion
- 1 T minced celery
- 1 egg, beaten, divided
- 1 teaspoon imitation bacon bits
- 1 ready to bake refrigerated buttermilk flaky biscuit (1 ounce); keep refrigerated till ready to use
- 1/2 ounce cheddar cheese, shredded
Directions
- Preheat oven to 350 degrees. Spray 8 inch non-stick cooking spray and heat; add in bell pepper, onion, and celery, and cook over medium heat, stirring occasionally, till vegetables are softened, 1-2 min. Remove 1 tsp beaten egg to small cup; cover cup with plastic wrap and set aside. Pour remaining egg into frying pan and cook, stirring constantly, till egg is set, about 1 minute. Sprinkle with bacon bits; remove from heat and set aside.Carefully separate biscuit into 2 thin layers of dough and roll each between 2 sheets of wax paper, forming two 6 inch circles. Using a 5 inch round cookie cutter, cut each circle into a smaller circle, reserving scraps. Sprinkle cheese onto center of 1 circle and top with egg mix. Place remaining dough circle over filling; crimp edges of dough to seal and fold under biscuit. Use scraps of dough to decorate biscuit.
- Spray non-stick baking sheet with non-stick cooking spray and place stuffed biscuit on sheet; using pastry brush, brush biscuit with reserved tsp egg. Bake till golden, 8-10 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 70g | |
| Calories 134 | |
| Calories from Fat 86 | 64% |
| Total Fat 9.69g | 12% |
| Saturated Fat 4.45g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 193mg | 8% |
| Potassium 94mg | 3% |
| Total Carbs 1.76g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.7g | 0% |
| Protein 9.9g | 16% |
