Sunday, June 10, 2012

Clinton's Bacon Egg & Cheese Biscuit Casserole

Breakfast is my favorite meal . . . I could have it day or night or both and it wouldn't bother me.

Clinton Kelly's Bacon Egg and Cheese Biscuit Casserole recipe would be awesome for a brunch party and I wouldn't mind offering them as appetizers for any meal.

Do you watch The Chew?  I've just discovered the show and watch it every chance I get!  Click on the link at the end of this post for more recipes from The Chew.


For the Cheddar Chive Biscuits:

2 cup All Purpose Flour

1 tablespoon Baking Powder

1 teaspoon Sugar

1/4 teaspoon Baking Soda

1/2 teaspoon salt

6 tablespoon unsalted butter (chilled and cut into cubes)

3/4 cup buttermilk

1/2 cup chives (chopped)

3/4 cup Cheddar cheese (shredded)

For the Bacon Egg and Cheese Biscuit Casserole:

1 pound bacon (cooked and chopped)

cheddar chive biscuits

6 large eggs

1 1/2 cup milk

salt to taste

1/2 cup chives (chopped)

1/2 cup cheddar cheese (grated)


For the Cheddar Chive Biscuits

Preheat the oven to 425 degrees. 

In a large bowl, combine flour, baking powder, salt, baking soda and sugar. Whisk until well combined.

Cut in chilled cubes of butter into the dry mixture. Texture should resemble small pebbles.

Pour buttermilk over mixture, add chives and cheese and gently stir to combine.

Pour mixture out onto a lightly-floured surface. Knead mixture until dough comes together.

Roll out dough to a 1/3-inch thickness. Using a 1 1/2-inch ring mold, cut out biscuits. Repeat process, being careful not to over knead dough.

Place on a prepared baking sheet, bake for 8-10 minutes or until golden brown.

For the Bacon Egg and Cheese Casserole

Preheat oven to 350 degrees. Butter a 9 x 13 inch casserole dish.

Halve all biscuits, place a single layer of cheddar chive biscuits halves (the bottoms) into the casserole dish. Cover the biscuits with cooked and chopped bacon. Sprinkle cheddar cheese over the bacon layer. Place biscuit tops over the cheese.

In a large bowl whisk together eggs, milk, chives, salt and pepper. Pour egg mixture over biscuits. Cover and refrigerate for 30 minutes, allowing the egg custard to be absorbed into the biscuits.

Bake covered in foil for 45-55 minutes until set.

Click here for more recipes from The Chew


Ask Ms Recipe said...

Your Blog has Been Chosen as Feature Recipe Creator for Ask Ms Recipe Weekly Menu.


Gina Alfani said...

Thank you so much Nina :)

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