Better Than the Freezer Aisle: Copycat Morningstar Bacon, Egg, and Cheese Biscuits

Let's Cook

Ingredients

4 servings
  • 4 individual Egg
  • 2 tablespoons Milk
  • 4 individual Refrigerated Biscuit
  • ⅔ cups Cheddar Cheese, Shredded
  • ¼ cups cook and dice Bacon, Vegetarian

Freezer Containers

Supplies

  • Cooking Sprays
  • 1.Baking Sheet

Directions

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.

Freezing Directions

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 biscuits halves. Bake at 375 for 8-10 minutes, or until biscuits are golden. Remove from oven and allow to cool. Flash freeze. Divide among indicated number of gallon freezer bags, label, and freeze.

Serving Day Directions

Thaw. Microwave for 1-2 minutes, or until warm throughout.

Nutritional Information

Not Available

About This Recipe

Instead of grabbing a box from the freezer aisle, try our homemade, freezer friendly Vegetarian "Bacon" Egg and Cheese Biscuits for breakfast.

Meet The Cook

Regan first discovered freezer cooking the summer after her first year of law school, when she was a single mom to her then one year old.  Although short on time, she wanted to make sure she and her daughter were able to begin the tradition of eating healthy dinners together each night. In her free time, Regan enjoys spending time with her family, being outside, and reading.

Published:

OAMM Cook Regan

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