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Creamy New England Eggs and Biscuits

creamy new england eggs and biscuits Entree
Creamy New England Eggs and Biscuits
  • Prep 25 min
  • Total 25 min
  • Ingredients 8
  • Servings 4

A classic New England recipe for creamy egg sauce served on biscuits. MORE+ LESS-

Updated February 20, 2012
Pillsbury Biscuits
Make with
Pillsbury Biscuits


Pillsbury™ Grands!™ frozen buttermilk biscuits (from 25-oz bag)
tablespoon unsalted butter
tablespoons all-purpose flour
cup whole milk
teaspoon sweet (Hungarian) paprika
Salt and pepper to taste
hard-cooked eggs, chopped
Chopped fresh chives, if desired


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  • 1
    Heat oven to 375°F. Bake biscuits as directed on bag.
  • 2
    Meanwhile, in small saucepan, melt butter over medium heat. Stir in flour with whisk; cook 1 to 2 minutes, stirring constantly, until mixture is bubbly. Gradually stir in milk; cook 3 to 5 minutes, stirring constantly with whisk, until sauce is thickened and smooth. Remove from heat. Stir in paprika. Season with salt and pepper. Stir in chopped hard-cooked eggs.
  • 3
    Split warm biscuits in half; place 2 halves on each of 4 serving plates. Spoon egg sauce evenly over biscuits. Sprinkle with chives. Serve immediately.

Expert Tips

  • This recipe is a great way to use leftover hard-cooked eggs, but if you don’t have any on hand, you can purchase hard-cooked eggs in the dairy case at many grocery stores.
  • You can make this dish even more indulgent with a sprinkle of crumbled cooked bacon.
  • Substitute freshly grated Parmesan cheese for the chives, if desired.

Nutrition Information

No nutrition information available for this recipe

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