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Ingredients

4 slices bacon 4 large eggs eggs ½ cup milk 1 pinch salt and ground black pepper to taste 2 slices sharp American cheese, diced 2 (16 ounce) cans refrigerated buttermilk biscuit dough (such as Pillsbury®) 4 tablespoons maple syrup

Nutrition Info

476.3 calories carbohydrate: 56.2 g cholesterol: 106 mg fat: 21.8 g fiber: 0.8 g protein: 14 g saturatedFat: 6.8 g servingSize: - sodium: 1369.7 mg sugar: 15.2 g transFat: : - unsaturatedFat: : -

Preheat the oven to 450 degrees F (230 degrees C).
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes.
Meanwhile, beat eggs and milk together in a bowl. Pour into a skillet over medium heat, cook and stir until scrambled and set, about 5 minutes. Season with salt and pepper.
Drain bacon slices on paper towels. Crumble into small pieces and mix with the scrambled eggs. Add American cheese.
Flatten 1 biscuit and fill with 2 tablespoons of the egg mixture. Place on an ungreased cookie sheet. Drizzle with 1/2 tablespoon maple syrup. Flatten a second biscuit and place on top. Pinch edges together to hold in filling. Repeat with remaining biscuits, egg mixture, and maple syrup.
Bake in the preheated oven until golden brown, about 8 minutes.

8 breakfast biscuits

This is a favorite recipe to make with my children. It's a quick and easy breakfast-on-the-go idea.