Texas Egg in a Biscuit
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Flour, white 3 tsp Granulated Sugar 1.5 tsp Baking Powder .5 tsp Baking Soda 2 tbsp Butter, salted cut into small cubes.5 tsp Salt 1.5 oz Cheese - Kraft Sharp Cheddar - Block 2 tbsp chopped Fresh Chives .66 cup Yogurt Plain Greek Yogurt, non-fat 4 soft boiled eggs, peeled and cool
Preheat oven to 425F.
Pulse flour, sugar, baking powder, baking soda, and salt to combine. Distribute butter evenly over the flour. Pulse 1 second at a time until the mixture looks coarse (about 10 times). Add cheese and pulse to break up larger cubes, but not enough to break it all into shreds.
Put mixture into a bowl and stir in chives. Add the yougurt and mix until combined. Do not overmix (biscuits will be hard).
Divide the dough into 4ths. Working quickly, fold dough around each egg making sure to cover it completely. I had to four my hands to keep the dough from sticking more on me than the eggs.
Place the covered eggs on a parchment lined cookie sheet. Bake 3-4 minutes then turn down the heat to 400F and bake another 7-10 minutes.
Can be eaten hot or cold. Store leftovers in refirgerator. Can be microwaved for 45 seconds if taken out of the refrigerator with little loss of consistency, but the egg will be cooked more.
Serving Size: 1 biscuit
Number of Servings: 4
Recipe submitted by SparkPeople user BONMARCHE.
Pulse flour, sugar, baking powder, baking soda, and salt to combine. Distribute butter evenly over the flour. Pulse 1 second at a time until the mixture looks coarse (about 10 times). Add cheese and pulse to break up larger cubes, but not enough to break it all into shreds.
Put mixture into a bowl and stir in chives. Add the yougurt and mix until combined. Do not overmix (biscuits will be hard).
Divide the dough into 4ths. Working quickly, fold dough around each egg making sure to cover it completely. I had to four my hands to keep the dough from sticking more on me than the eggs.
Place the covered eggs on a parchment lined cookie sheet. Bake 3-4 minutes then turn down the heat to 400F and bake another 7-10 minutes.
Can be eaten hot or cold. Store leftovers in refirgerator. Can be microwaved for 45 seconds if taken out of the refrigerator with little loss of consistency, but the egg will be cooked more.
Serving Size: 1 biscuit
Number of Servings: 4
Recipe submitted by SparkPeople user BONMARCHE.
Nutritional Info Amount Per Serving
- Calories: 246.2
- Total Fat: 9.8 g
- Cholesterol: 26.8 mg
- Sodium: 757.3 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 0.9 g
- Protein: 9.4 g
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