Mini Bacon Egg & Cheese Biscuit Stacks

Start your day off right with Mini Bacon Egg & Cheese Biscuit Stacks! These bite-sized wonders combine flaky homemade biscuits with crispy bacon, fluffy scrambled eggs, and melty cheddar for a mouthwatering breakfast treat. Perfect for family brunches or a tasty snack anytime, this recipe is simple to make and sure to impress. Learn how to create these delicious stacks with straightforward steps and enjoy the delightful flavors that everyone will love.

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Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup unsalted butter, cold and cubed

3/4 cup whole milk

6 strips of bacon, cooked until crispy and crumbled

4 large eggs

1 cup shredded sharp cheddar cheese

1 tablespoon fresh chives, chopped (optional)

Cooking spray or additional butter for greasing the pan

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by greasing it lightly with cooking spray or softened butter to prevent sticking.

Create the Biscuit Dough: In a large mixing bowl, combine the flour, baking powder, salt, and black pepper. Using a pastry cutter or your fingertips, incorporate the cold, cubed butter into the flour mixture until it resembles coarse crumbs, ensuring there are no large butter pieces remaining.

Incorporate Liquid Ingredients: Gradually pour in the milk, using a spatula to mix gently until just combined. Avoid overmixing to ensure fluffy biscuits. Carefully fold in the crumbled bacon and half of the shredded cheddar cheese until evenly distributed.

Shape Biscuit Rounds: Transfer the dough to a lightly floured surface. Pat the dough down to a thickness of about 1 inch. Use a round cutter (approximately 2 inches in diameter) to cut out mini biscuit rounds. Gather any scraps, reroll, and cut additional rounds.

Bake the Biscuits: Arrange the biscuit rounds on the prepared baking sheet, spacing them about an inch apart. Bake in the preheated oven for 12-15 minutes or until the biscuits turn a golden brown. Once baked, remove them from the oven and allow them to cool slightly on a wire rack.

Scramble the Eggs: While the biscuits bake, crack the eggs into a bowl and whisk until fully combined. In a skillet over medium heat, pour in the whisked eggs and cook, stirring occasionally, until scrambled and just set. Season with salt and pepper to taste.

Assemble the Biscuit Stacks: After the biscuits have cooled slightly, carefully slice each biscuit in half horizontally. On the bottom half of each biscuit, add a generous portion of scrambled eggs, a sprinkle of the remaining cheddar cheese, and if desired, a few trimmed chives for added flavor and color. Top each with the biscuit's top half to complete your stack.

Melt the Cheese: For an extra touch, place the assembled biscuit stacks back onto the baking sheet and return them to the oven for an additional 3-5 minutes, just until the cheese melts and becomes bubbly.

Serve Warm: Enjoy these delightful mini stacks while warm, ideal for breakfast, brunch, or as an appetizing snack any time of the day!

Prep Time, Total Time, Servings: 20 mins | 40 mins | 12 servings

- Presentation Tips: Arrange the stacked biscuits on a platter and garnish with additional chives or a light sprinkle of paprika for an appealing pop of color. Serve alongside fresh fruit or a light salad for a complete meal!