You'll never, ever order from a drive-thru fast food joint again after you taste these awesome (easy!) bacon and egg biscuit sandwiches.
What You Need
Original recipe yields 8 servings
1 can (16.3 oz.) grand-size refrigerated buttermilk biscuits (8 biscuits)
6 egg s
1/3 cup milk
1/4 tsp. pepper
1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
8 slices OSCAR MAYER Bacon, cooked
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Let's Make It
Bake biscuits as directed on package.
Meanwhile, beat eggs, milk and pepper with whisk until blended. Cook in large nonstick skillet on medium heat 3 min. until eggs begin to set, stirring occasionally. Add cream cheese spread; cook 2 to 3 min. or until cream cheese is melted and eggs are set, stirring occasionally.
Split warm biscuits; fill with egg mixture and bacon.
Serve with a seasonal fruit salad.
Prepare using refrigerated reduced-fat buttermilk biscuits.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.