Cooking with Karel Anne: Egg Biscuits

So it's one of those school mornings everyone would rather say "OOOF" than get out of bed? These Oeuf Puffs (Oeuf is French for egg) are a nice fast meal. They can be made ahead, travel easily, and are a perfect match for a couple of orange wedges. For smaller families, cut the mixed ingredients in half, and use the small 5 biscuit can in a 6 cup muffin tin. Works wonders. Happy New (School) Year!!

Chef Karel Anne Tieszen

Those egg biscuits: "Oeuf Puffs"

1 package refrigerated biscuits (buttermilk seems to work best)

8 oz cream cheese (regular, low-fat or fat free)

2 eggs (or 3 egg whites; or equivalent in liquid egg substitutes)

1 and a half cups shredded cheese (MJack; Cheddar; or blend)

Half cup green onions, chopped

About one-fourth cup bacon bits (not imitation)

1, Preheat the oven to the temperature recommended on the biscuit tin.

2. Non-stick spray a 12 cup muffin pan. Stretch and shape the biscuits into the ten outside cups. (Reason later in recipe)

3. Using an electric mixer, fluff the cream cheese, then add the eggs. Using a spatula, stir in the shredded cheese and the scallions.

4. Drop heaping tablespoons of the egg mixture into the center of the formed biscuits. Divide evenly to use all batter.

5. Sprinkle the top with about a half teaspoon of bacon bits for all biscuits. Half-fill the two center muffin cups with water to prevent warping of the tray in the oven.

6. Bake for half of the recommended time from the biscuit tin and turn them around in the oven. Bake remaining time, perhaps plus up to 5 minutes for golden biscuits.

Serve warm or room temperature. Will keep in a Ziploc bag in the refrigerator for a day or two. Warm 10 seconds in the microwave.

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