Preheat oven to 400 degrees. Place butter and honey in a microwave-safe bowl. Microwave at 30 second intervals, whisking in between until melted and combined; set aside.
Sweet, salty, and a breakfast you can't wait to eat. That's exactly what our egg, bacon, and honey butter-drenched biscuits deliver.
Servings and Ingredients
|6 tbsp. That's Smart! salted sweet cream butter|
|2 tbsp. That's Smart! honey|
|1 (7.5-oz.) tube That's Smart! refrigerated homestyle biscuits|
|10 slice(s) That's Smart! bacon, halved crosswise|
|10 That's Smart! large eggs|
|That's Smart! ground 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 a large baking sheet; press each biscuit into 3-inch rounds. Bake 8 minutes; remove from oven and lightly brush tops with honey butter mixture. Return to oven and continue baking 4 to 5 minutes or until cooked through. Remove from oven; cool slightly. Cut biscuits in half, spread each half of biscuit with remaining honey butter; set aside.
Reduce oven temperature to 350 degrees. Spray 10 cups of a standard-size muffin tin with nonstick spray. Line muffin pan with 2 strips bacon. Bake 15 minutes or until bacon is slightly crisp. Remove from oven and dab with paper towels to remove excess fat. Crack 1 egg into each muffin cup; season with salt and pepper. Place back in the oven and bake 14 to 16 minutes or until eggs are almost set. Remove from oven and cool slightly.
Sandwich egg and bacon cups between two halves of baked biscuits. Brush with additional honey butter mixture, if desired. Serve immediately or cool completely and wrap in plastic wrap and freeze for a grab-and-go breakfast.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 210mg
- Sodium: 400mg
- Total Carbohydrates: 14g
- Protein: 9g
Hy-Vee Test Kitchen