Preheat oven to 400 degrees. Microwave butter and honey in a small microwave-safe bowl on HIGH for 45 to 60 seconds or until melted, stirring every 15 seconds. Set aside.
Elevate your weekend brunch routine with these savory bacon and egg biscuit sandwiches smothered with warm honey butter.
Servings and Ingredients
|6 tbsp. That's Smart! salted butter|
|2 tbsp. That's Smart! 100% honey|
|2 (7.5-oz.) cans Hy-Vee refrigerated homestyle biscuits (10ct.)|
|10 slices That's Smart! bacon, halved crosswise|
|10 That's Smart! large eggs|
|That's Smart! black pepper|
Things To Grab
- Microwave-safe bowl
- Large baking sheet
- Silicone pastry brush
- Standard-size muffin tin
- That's Smart! nonstick cooking spray
- Paper towels
Place biscuits on 2 large baking sheets; press each biscuit into a 3-in. round. Bake for 8 minutes. Remove from oven; lightly brush tops with honey butter mixture. Return to oven; bake for 4 to 5 minutes more or until light golden brown. Cool slightly. Spread remaining honey butter onto both sides of biscuits; set aside.
Reduce oven temperature to 350 degrees. Spray 10 (2½-in.) muffin cups with nonstick spray. Line each muffin cup with 2 pieces of bacon. Bake for 15 minutes or until bacon is slightly crisp. Remove from oven and press bacon with paper towels to remove excess drippings. Crack 1 egg into each muffin cup; season with salt and pepper. Bake for 14 to 16 minutes or until egg whites are set. Remove from oven and cool slightly.
Sandwich each bacon-and-egg cup between 2 baked biscuits. Serve immediately, or cool completely and wrap in plastic wrap and freeze for a grab-and-go breakfast.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 220mg
- Sodium: 700mg
- Total Carbohydrates: 24g
- Protein: 14g
Hy-Vee Test Kitchen