Ingredients
- canned buttermilk biscuits - 2 1/2 cans out of pack of 4
- shredded cheese (Mexican style is good)
- frozen shredded hash browns
- 1 pkg cooked bacon
- 6 eggs
- one egg for top of biscuits
Preparation
Step 1
Cook bacon until crisp so it will break easily into pieces. Cook hash browns.
Cook eggs and have the shredded cheese ready.
Stretch out one of the biscuits - don't be afraid. Make them flatter and bigger, about 2 1/2" to 3" side to side.
Put a little bit of hash browns, bacon, scrambled eggs and cheese on top.
Grab the sides and start pulling them to the top and then pinch to close. Don't be afraid to pull out those sides and up.
Turn pinched side down on a greased pan. Beat one egg and add a tablespoon of water. Brush tops of biscuits with egg to give it a nice brown to it. Season with salt and pepper.
Bake at 425 degrees for 8 to 10 minutes or until browned.
Serve with a white gravy, if desired.
Place leftovers in a bag and freeze.