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

CookingWithCarolyn's picture

Jan. 04, 2012

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.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 954Calories from Fat 593

 % Daily Value*

Total Fat 68 g104.6%

Saturated Fat 28 g140%

Trans Fat 0 g

Cholesterol

Sodium 1230 mg51.25%

Total Carbohydrates 55 g18.3%

Dietary Fiber 4 g16%

Sugars 4 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet