Bake-Off® Contest 42, 2006
St George, Utah

Breakfast Biscuit Cups with Green Chile Salsa

Individual bacon-wrapped egg bakes are topped with cheese and fresh salsa.

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5 reviews.
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  • prep time 15 min
  • total time 50 min
  • ingredients 11
  • servings 2
 

Ingredients

4
slices packaged precooked bacon (from 2.1-oz package)
2
Pillsbury™ Grands!™ Frozen Extra Large Easy Split™ Biscuits (from 31.8-oz bag), or 2 Pillsbury™ Grands! ® frozen Southern Style Biscuits (from 25-oz bag)
1
can (4.5 oz) Old El Paso™ chopped green chiles
1/2
cup shredded sharp Cheddar cheese (2 oz)
2
eggs
Salt and pepper, if desired
1
small tomato, finely chopped (1/2 cup)
1
tablespoon chopped fresh cilantro
1
tablespoon chopped red onion
1
tablespoon lime juice
Sliced cantaloupe, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 2 (10-oz) custard cups or soufflé dishes with cooking spray. If necessary, heat bacon in microwave on High 15 seconds or until warm and pliable. Line inner side of each custard cup (not bottom) with 2 bacon slices, overlapping as necessary.
  • 2 Gently place frozen biscuit in each cup to fit inside bacon collar. Spoon 1 heaping tablespoon green chiles onto each biscuit; place remaining green chiles in small bowl and set aside. Sprinkle 2 tablespoons cheese over chiles on each biscuit. Carefully crack 1 egg over cheese on each. Sprinkle each with 2 tablespoons remaining cheese to cover; sprinkle with salt and pepper.
  • 3 Place custard cups on cookie sheet; bake 25 to 35 minutes or until biscuits are baked and egg whites are set. Cool in cups 5 minutes. Meanwhile, add tomato, cilantro, onion and lime juice to green chiles in bowl; mix well. Season to taste with salt.
  • 4 Carefully remove bacon-wrapped biscuits from custard cups; place on individual plates. Spoon green chile salsa over top and around sides. Serve with cantaloupe.
  • 1 Heat oven to 375°F. Spray 2 (10-oz) custard cups or soufflé dishes with cooking spray. If necessary, heat bacon in microwave on High 15 seconds or until warm and pliable. Line inner side of each custard cup (not bottom) with 2 bacon slices, overlapping as necessary.
  • 2 Gently place frozen biscuit in each cup to fit inside bacon collar. Spoon 1 heaping tablespoon green chiles onto each biscuit; place remaining green chiles in small bowl and set aside. Sprinkle 2 tablespoons cheese over chiles on each biscuit. Carefully crack 1 egg over cheese on each. Sprinkle each with 2 tablespoons remaining cheese to cover; sprinkle with salt and pepper.
  • 3 Place custard cups on cookie sheet; bake 25 to 35 minutes or until biscuits are baked and egg whites are set. Cool in cups 5 minutes. Meanwhile, add tomato, cilantro, onion and lime juice to green chiles in bowl; mix well. Season to taste with salt.
  • 4 Carefully remove bacon-wrapped biscuits from custard cups; place on individual plates. Spoon green chile salsa over top and around sides. Serve with cantaloupe.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
580
(
Calories from Fat
310),
% Daily Value
Total Fat
35g
35%
(Saturated Fat
13g,
13%
Trans Fat
6g
6%
),
Cholesterol
260mg
260%;
Sodium
1700mg
1700%;
Total Carbohydrate
41g
41%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
20%;
Calcium
25%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.