Description
Wake up to the smell of crispy bacon, melty cheddar, and fluffy biscuits hugging creamy baked eggs – all in one sizzling cast-iron skillet. This crowd-pleasing breakfast is hearty, rustic, and secretly simple. Perfect for lazy weekends, brunch with friends, or anytime you want a morning that feels like home.
Ingredients
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2 cups all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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½ tsp salt
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6 tbsp cold unsalted butter, cubed
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¾ cup buttermilk
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4 oz sharp cheddar, shredded
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6 slices bacon, cooked crisp & chopped
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4 large eggs, lightly beaten
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Fresh chives or parsley (optional)
Instructions
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Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet inside to heat.
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Mix dry: Whisk flour, baking powder, baking soda, and salt.
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Cut butter into flour until pea-sized bits remain.
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Add buttermilk and stir gently until shaggy dough forms.
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Fold in cheese and bacon.
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Shape & cut biscuits ¾-inch thick; avoid twisting cutter.
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Assemble: Place biscuits snugly in hot skillet. Pour eggs into gaps around biscuits.
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Bake 15–18 min until golden and eggs are set. Broil briefly if needed.
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Garnish with herbs, rest 5 min, serve straight from skillet.
Notes
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Keep butter & buttermilk cold for max flakiness.
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Shred cheese from a block for better melt.
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Preheating skillet ensures crisp biscuit bottoms.
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Don’t overmix dough – tender biscuits need a light touch.
- Prep Time: 15 min
- Cook Time: 18 min
Nutrition
- Calories: 330 Cal
- Sugar: 1g
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 11g