Recipe Box

Fadely's Finger Lickin' Fixin's

                     By: Linda Fadely

                Floyds' Market
                        Sedan, Kansas

Cheesy Eggs and Bacon Biscuits

1 = 10.8 oz. can "Grand" size refrigerated flaky biscuits (5 biscuits)
12 - 2 Cups grated longhorn cheddar cheese
5 eggs
2 Tablespoons milk
4 teaspoon salt
1 Tablespoon oleo or margarine
10 slices bacon - crisply cooked and broken in half
Preheat the oven to 350ºf degrees

grate the cheese

Preheat according to package directions. Place the biscuits on a cooking sheet
according to directions on the package, Top each biscuit with 1 tablespoon of
cheese PRIOR to baking. Bake according to directions on the package.

While the biscuits are baking, fry the bacon slices over medium heat, turning
frequently. Cook until crisp but nit burned. Drain thoroughly on paper towels.
Break each slice in half.

Break eggs into a custard cup, one at a time. * Then place in a medium mixing
bowl. Add 4 teaspoon salt and 2 tablespoons milk. Beat thoroughly.

Melt the oleo in a second skillet, over medium heat. ** Add the egg mixture.
Cook until the eggs just begin to set, stirring occasionally. Stir in the remaining
cheese and cook until the cheese is almost melted.

Split the warm biscuits. Spoon egg mixture onto the bottom half of each
biscuit. Add 4 half slices of bacon. Cover with the top half of each biscuit and
serve immediately. (Makes 5 biscuits.)

* Helpful Hint: Even though eggs have been "candled" prior to shipping, it is always
wise to check EACH egg before adding to mixture. There could be small pieces of shell as
well as blood drops present.

** Helpful Hint: High heat makes eggs hard, tough, and stringy. They also burn easily.