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Brunch! Cheddar & Bacon Biscuits With Baked Eggs Over Spinach & Mushrooms (Cooking With Carolyn)

Ingredients
For the cheddar & bacon biscuits
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Baking powder 25 Gram (1 tablespoon + 2 teaspoon)
  Sugar 3 Teaspoon
  Kosher salt 1⁄4 Teaspoon
  Vegetable shortening 3 Tablespoon (room temperature)
  Unsalted butter 4 Tablespoon, cubed
  Sharp cheddar cheese 1 Cup (16 tbs), grated (Yellow Sharp Cheddar Cheese)
  Apple smoked bacon 32 1⁄2 Gram, cooked & chopped (5 slices)
  Low fat buttermilk 3⁄4 Cup (12 tbs)
For the baked eggs over spinach and mushrooms
  Melted butter/Cooking spray 3 Tablespoon
  Extra virgin olive oil 3 Tablespoon
  Shallots/Red onion 1 Tablespoon, dice
  Garlic 1 Clove (5 gm), mince
  Portobello mushrooms/Crimini mushroom 1 Cup (16 tbs), chop
  All purpose seasoning To Taste (Grand Diamond)
  Frozen chopped spinach packages 10 Ounce, thawed, drained
  Eggs 4 Large
  Grated cheese 1⁄3 Cup (5.33 tbs) (Choice of: Cheddar, Monterey Jack, Pepper Jack or Gruyere)
Directions

FOR THE BAKED EGGS OVER SPINACH & MUSHROOMS

GETTING READY
1. Finely dice the red onion, chop the mushrooms and mince the garlic, keep it aside.
2. Preheat the oven to 400 degree.
3. Spray 2-6 ounces ramekins with cooking spray or melted butter, keep it aside.

MAKING
4. Preheat a medium size pan on medium high heat, sauté the shallots and garlic with olive oil for 1-2 minutes.
5. Add the mushrooms and Grand Diamond All Purpose Seasoning, sauté with the garlic and shallots for about 2 minutes.
6. Add the spinach and sauté for another 2 to 3 minutes and turn off the heat when done.
7. Distribute the mushrooms and spinach mixture among the 4 ramekins evenly.
8. For a sunny side up egg, crack 1 egg into a separate bowl and gently pour it into a ramekin, sprinkle with Grand Diamond All Purpose Seasoning.
9. For scrambled eggs, crack 1 egg into a separate bowl, whisk with Grand Diamond All Purpose Seasoning.
10. The ratio should be one egg to one ramekin.
11. Place the ramekins on a baking sheet and bake at 400 degrees for 8 minutes.
12. After 8 minutes remove the baking sheet from the oven and top each baked egg with about 1 tablespoon of grated cheese and bake for another 4 to 5 minutes.
13. Once done remove and serve.

SERVING
14. Serve the baked eggs over spinach & mushrooms along with cheddar and bacon biscuits

TIPS
Mushrooms absorb oil, so if the pan looks a little dry it’s okay to add a couple of tablespoons of olive oil.

FOR THE CHEDDAR AND BACON BISCUITS

GETTING READY
1. Preheat oven to 425 Degrees.
2. Prepare the baking sheet and spray it with cooking spray.

MAKING
3. In a food processor, blend the flour, baking powder, sugar and salt, pulse to combine.
4. Add the shortening and pulse, add the butter, and pulse until the butter is the size of peas.
5. Add the cheese and chopped bacon, pulse 2 to 3 times.
6. Add in the buttermilk and pulse just until the mixture is moistened and the dough slightly comes together.
7. Transfer the dough into a bowl and lightly knead with a rubber spatula until the dough comes together.
8. On a baking sheet, using a tablespoon scoop out the dough about the size of a golf ball. Leave about 2 inches space between the biscuits.
9. Bake until golden, about 15 to 17 minutes.
10. Once done remove and transfer in a serving plate.

SERVING
11. Serve the cheddar and bacon biscuits along with baked eggs over spinach & mushrooms.

TIPS
Do not overwork the dough or the biscuits will be tough.
You can substitute bacon with chives.

Things You Will Need
oven
skillet

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Taste: 
Savory
Method: 
Baked
Ingredient: 
Cheese
Restriction: 
High Protein, Low Sugar
Preparation Time: 
60 Minutes
Cook Time: 
60 Minutes
Ready In: 
120 Minutes
Servings: 
4

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