Egg In A Gluten Free Biscuit

Enjoy an egg nestled in a gluten free biscuit, garnished with bacon and chives. It's easy enough for a lazy weekend breakfast and delicious enough to wow your guests at a special brunch.

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Servings: 6

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

for biscuit mix:

2 eggs

3/4 cup buttermilk

2 3/4 cups bob’s red mill gluten free biscuit & baking mix

1/2 cup cold butter, cubed

1/4 cup cheddar cheese, shredded (if desired)

2 tbs chives, chopped

for filling:

6 - 9 eggs (depending on the size of your muffin tin; 1egg per mold)

1/4 cup cheddar cheese, shredded (if desired)

4 pieces of pre-cooked bacon, crumbled

2 tbs chives, chopped

flake salt, to taste


1Preheat oven to 400 degrees

2Grease the molds of an extra large muffin tin (preferably one with 6 molds, but you could get in as many as 9)

3Whisk 2 eggs and buttermilk in a small bowl.

4Put baking mix in a large bowl.

5Cut in cold butter using a pastry blender or a fork until the butter turns pea sized.

6Add in egg mixture, 1/4 cup cheddar cheese, and 2 Tbs chives to the large bowl.

7Mix quickly with your hands, folding the dough into itself several times.

8Fill each muffin mold in the tin, creating an indent in the middle of each mold.

9Bake for 10 minutes.

10Take the tin out of the oven. Work quickly to carve back out an indent in each muffin mold (the dough will have risen a bit, having filled in your indent) using the back of a spatula. The hole needs to be big enough to fit an egg.

11Put one egg in each hole. If your tin is smaller, you’ll only be able to fit the yolk of the egg (so you’ll need to separate the white from the yolk before putting into the mold).

12Put the biscuits with eggs back in the oven for another 10 minutes.

13Sprinkle the remaining cheddar cheese on top of each biscuit/egg.

14Return to the oven for an additional 5-10 minutes. Keep you eye on the eggs since temperatures vary from oven to oven. It will take approx. 5 minutes for the egg to be cooked through but not firm.

15Remove from the oven and top with crumbled bacon, remaining chives, and flake salt.

Additional Notes

If you can’t find a muffin tin of the right size, you can also do this directly on a baking sheet by cutting out biscuits that are about 1.5 inches deep and then creating an indent for the egg to sit in each one. You can also omit the cheese in this recipe if you wish.

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