Better Than the Freezer Aisle: Copycat Morningstar Bacon, Egg, and Cheese Biscuits
Instead of grabbing a box from the freezer aisle, try our homemade, freezer friendly Vegetarian "Bacon" Egg and Cheese Biscuits for breakfast.
4
Servings
5
Ingredients
0
Comments
Ingredients
- 4 individual Egg
- 2 tablespoons Milk
- 4 individual Refrigerated Biscuit
- ⅔ cups Cheddar Cheese, Shredded
- ¼ cups cook and dice Bacon, Vegetarian
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Whisk milk and eggs together.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Whisk milk and eggs together.
- In a medium pan, scramble eggs over medium heat.
- Remove eggs from heat and set aside.
- Separate each biscuit in half horizontally.
- Take half of biscuit halves and place on baking sheet sprayed with nonstick cooking spray.
- Divide cheese, scrambled eggs, and fake bacon among biscuits.
- Top with the remaining biscuit halves.
- Bake at 375 for 8-10 minutes, or until biscuits are golden.