Gluten free bacon, egg and cheese biscuits. Cooked bacon, lightly scrambled eggs and shredded cheese, all baked into a simple gluten free biscuit packet. Breakfast, or breakfast for dinner, has never been better!
Sometimes, I’ve already shaped the dough into biscuits that I bake from frozen as the perfect way to round out any meal. Other times, I’ve shaped it into a rectangle that I can defrost easily in the refrigerator overnight and use it however I like the next day.
One of my favorite new ways to use it? These super simple gluten free bacon, egg & cheese biscuits. They take gluten free breakfast for dinner to a whole new level!
But first, a few words about cooking bacon: Even though I always end up turning my kitchen upside down with recipe testing 7 days a week, I try my best to minimize mess. Especially the mess of splattered grease. Cooking bacon in the oven not only makes super quick work of the whole thing, it does it with barely any cleanup necessary. I bake the bacon on an unlined baking sheet for 7 minutes, pour off the grease (I save that gorgeous, fragrant bacon grease—doesn’t everyone?), flip the bacon and then finish baking. It comes out perfectly crisp every time. If you like less-crisp bacon, just bake it for less time. No biggie.
Once you prepare the biscuit dough (you know, the dough you already had because you are always ready with biscuit dough) and baked the bacon, all that’s really left is to scramble the eggs very, very lightly and pile the bacon, egg and cheese into the biscuit dough.
I like to serve these flaky little packets of goodness with a big salad for a light dinner. They’re also (of course!) perfect for a nice brunch spread, or with a steaming hot bowl of soup. Actually, I’m having trouble thinking of a meal they wouldn’t suit…
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Prep time:Cook time:Yield:12 biscuits
1 recipe gluten free biscuit dough (I used the Extra Flaky Buttermilk Biscuits from page 227 of GFOAS Bakes Bread, but the Gluten Free Biscuits from the blog would work just fine, too—try using buttermilk in place of milk or cream), chilled—plus more flour for sprinkling (see instructions below)
Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set aside.
Prepare the biscuit dough by rolling it out into a rectangle and folding it over on itself to create a smooth dough, and sprinkling with enough additional gluten free flour that you end up with a smooth dough. If using the recipe for Extra Flaky Buttermilk Biscuits from GFOAS Bakes Bread, you should expect to use up to another 1/4 cup (35 g) Gluten Free Pastry Flour. If using the biscuit recipe from the blog, you should expect to use another 2 to 3 tablespoons (18 to 24 grams) all purpose gluten free flour. Once the dough seems smooth, divide it into two equal portions. Roll each into a 12-inch square that is about 1/4-inch thick, sprinkling lightly with more flour as necessary to prevent sticking and trimming any very rough edges with a sharp knife or pastry cutter. Slice each square of dough in half, and then each half into 3 rectangles, each of which is 4-inches wide x 6-inches tall. You should have 12 equal rectangles total. Place the rectangles of dough on the prepared baking sheets, and place the baking sheets in the refrigerator while you prepare the fillings.
Prepare the bacon and eggs. Place the bacon in a single layer on an unlined baking sheet, each about an inch apart from one another. Place in the center of the preheated oven and bake for 7 minutes. Remove from the oven, pour off the bacon grease, and use tongs to flip over the slices of bacon. Return the bacon to the oven and continue to bake until the bacon is crisp (about another 5 minutes). Remove from the oven and transfer the bacon to paper towel-lined plates to drain. Break each piece of bacon in half, and set it aside. To prepare the eggs, grease an omelet pan lightly and place it over medium-low heat. Beat the eggs well with the 1/4 cup milk and salt. Pour the eggs into the heated pan and cook, turning over and gently stirring the eggs often with a silicone spatula, until the eggs have just cooked but are still rather runny. Remove the scrambled eggs from the pan to a plate and set aside to cool until no longer hot to the touch.
Shape and fill the biscuits. Remove the rectangles of biscuit dough from the refrigerator and separate them from one another in a single layer on the baking sheet. On one short end of each rectangle of dough, place about 1 tablespoon of grated cheese, followed by a half-slice of cooked bacon. Divide the eggs evenly among the rectangles, placing them on top of the bacon. Top each with another tablespoon of cheese, moisten the edges of each rectangle with a wet finger, and fold each rectangle of dough in half to enclose the filling, gently pressing out the air as you fold. Press the edges of each packet to seal. Brush the tops of each packet with the egg wash, then sprinkle lightly with more cheese. Place the packets about an inch apart from one another on the baking sheet, and place in the freezer for a couple of minutes for the biscuit dough to firm up.*
Bake the biscuits. Remove the chilled pastry from the freezer. Place in the center of the preheated oven and bake until the biscuits are puffed and pale golden all over, and more brown around the edges (about 15 minutes). Remove from the oven and allow to cool slightly before serving.
*Make Ahead Option: At this point, the filled pastries can be frozen solid and then wrapped tightly and stored in the freezer for at least 1 month. When you are ready to serve them, unwrap, place in a single layer on a lined baking sheet and bake from frozen. You may have to add about another 5 minutes to the baking time.