Mini Biscuit Breakfast Sandwiches Recipe

Ingredients

1

                        can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)                                                

4

eggs

1/4

cup milk

1

tablespoon butter

5

slices (3/4 oz each) cheddar cheese, cut into quarters

5

slices bacon, crisply cooked, cut into quarters

Preparation

Heat oven to 375°F. Spray large cookie sheet with cooking spray, or line with parchment paper. Separate dough into 5 biscuits; cut each in fourths. Roll each biscuit piece into a smooth ball; place 2 inches apart on cookie sheet. Bake 9 to 12 minutes or until golden brown.

Meanwhile, in small bowl, beat eggs and milk with fork until well mixed. In 8-inch nonstick skillet, heat butter over medium heat until melted. Add egg mixture; cook 3 to 4 minutes, stirring occasionally, until eggs are cooked through but still moist.

Split biscuits horizontally. Layer cheese, cooked eggs and bacon on bottom halves of biscuits; top with biscuit tops.