Description
A delightful twist on a classic breakfast favorite, Buttermilk Biscuit Egg-in-a-Hole combines the flakiness of buttermilk biscuits with perfectly cooked eggs for a satisfying start to your day. This easy-to-make dish is versatile and can be customized with your favorite toppings.
Ingredients
Scale
For the Buttermilk Biscuit Egg-in-a-Hole:
- 4 large buttermilk biscuits (homemade or store-bought)
- 4 large eggs
- 2 tablespoons butter
- Salt and pepper to taste
Optional Toppings:
- Shredded cheese
- Chopped chives
- Crumbled bacon
- Hot sauce
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) if baking the biscuits fresh. Bake according to package or recipe instructions, then let cool slightly.
- Prepare the Biscuits: Once cooled, slice the biscuits in half horizontally. Use a small round cutter to remove a 2-inch hole from the center of each bottom half.
- Cook the Eggs: Heat a nonstick skillet over medium heat, melt butter, place the biscuit bottoms in the skillet, crack an egg into each hole, cover, and cook for 3–5 minutes until eggs are set.
- Season and Serve: Season with salt and pepper, add optional toppings as desired, and serve with biscuit tops on the side or as a sandwich over the eggs.
Notes
- This recipe is also delicious with day-old biscuits. For a spicy kick, try adding hot sauce or pepper jack cheese.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit with egg
- Calories: 310
- Sugar: 2g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 185mg
