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BLT Breakfast Biscuits

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  • 10 min prep time
  • 40 min total time
  • 7 ingredients
  • 8 servings
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We think you’ll like the liberties we took with the classic sandwich stack: brown sugar-maple bacon, avocado, tomato, spinach and eggs—all layered on a fluffy buttermilk biscuit. These ultimate biscuit sandwiches are sure to brighten anyone’s day.

Shawn Syphus Shawn Syphus
September 20, 2016

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
8
slices thick-cut maple bacon
1/4
cup packed brown sugar
8
pasteurized eggs*
1
handful fresh baby spinach leaves
1
large avocado, pitted, peeled and sliced
1
large tomato, cut into 8 slices

Steps

  • 1 Heat oven to 325°F. On ungreased cookie sheet, arrange 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits with sides touching. Bake 19 to 25 minutes or until golden brown.
  • 2 Increase oven temperature to 400°F. Line cookie sheet with sides with foil; place rack on sheet. Arrange 8 slices thick-cut maple bacon on rack. In small dish, mix 1/4 cup packed brown sugar and 1 tablespoon water; spread over bacon.
  • 3 Bake 20 minutes or until crisp. Drain bacon on paper towels.
  • 4 To assemble sandwiches, split each warm biscuit with bread knife; place on serving plates.
  • 5 Cook 8 eggs as desired. (I like mine over-easy. To do this, lightly spray skillet or griddle with cooking spray; heat over medium heat. Once hot, crack egg into skillet; season with salt and pepper. Cook about 1 minute; flip and season again. Cook 1 minute longer.)
  • 6 On each bottom biscuit half, layer several fresh baby spinach leaves, several slices of 1 avocado, 1 tomato slice, 1 cooked egg and 1 slice of bacon. Cover with top biscuit halves. Serve warm.
  • 1 Heat oven to 325°F. On ungreased cookie sheet, arrange 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits with sides touching. Bake 19 to 25 minutes or until golden brown.
  • 2 Increase oven temperature to 400°F. Line cookie sheet with sides with foil; place rack on sheet. Arrange 8 slices thick-cut maple bacon on rack. In small dish, mix 1/4 cup packed brown sugar and 1 tablespoon water; spread over bacon.
  • 3 Bake 20 minutes or until crisp. Drain bacon on paper towels.
  • 4 To assemble sandwiches, split each warm biscuit with bread knife; place on serving plates.
  • 5 Cook 8 eggs as desired. (I like mine over-easy. To do this, lightly spray skillet or griddle with cooking spray; heat over medium heat. Once hot, crack egg into skillet; season with salt and pepper. Cook about 1 minute; flip and season again. Cook 1 minute longer.)
  • 6 On each bottom biscuit half, layer several fresh baby spinach leaves, several slices of 1 avocado, 1 tomato slice, 1 cooked egg and 1 slice of bacon. Cover with top biscuit halves. Serve warm.

Expert Tips

To prevent bacon strips from shrinking too much during baking, try rinsing the bacon in water and patting dry.

Add more maple flavor to the bacon by substituting the tablespoon of water with 1 tablespoon of maple syrup. Add a teaspoon of water if needed to reach a spreadable consistency.

*Pasteurized eggs are uncooked eggs that have been heat-treated to kill bacteria which can cause food poisoning and gastrointestinal distress. Because the eggs in this recipe are not cooked, be sure to use pasteurized eggs. They can be found in the dairy case at large supermarkets.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
411.8
% Daily Value
Total Fat
24.5g
38%
Saturated Fat
7.1g
36%
Cholesterol
205.1mg
68%
Sodium
745.0mg
31%
Total Carbohydrate
35.0g
12%
Dietary Fiber
2.2g
9%
Sugars
10.1g
Protein
14.6g
% Daily Value*:
Vitamin C
6.20%
6%
Calcium
3.80%
4%
Iron
12.80%
13%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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