Description
A cozy and satisfying breakfast made with flaky biscuit dough baked around a perfectly cooked egg, creating a golden, buttery base with a creamy center.
Ingredients
Scale
- 1 can refrigerated biscuit dough, 8 count, about 16 ounces
- 1 large egg
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit and lightly grease a baking sheet with melted butter.
- Separate one biscuit from the dough and gently flatten it slightly with your fingers.
- Use a small round cutter or glass to remove a circle from the center of the biscuit, creating a hole.
- Place the biscuit on the prepared baking sheet and carefully crack the egg into the center hole. Season with salt and black pepper.
- Bake for 12 to 15 minutes, until the biscuit is golden brown and the egg white is fully set while the yolk remains slightly soft, or cook longer for a firmer yolk.
- Brush the edges with additional melted butter if desired and serve warm.
Notes
- For a firmer yolk, bake 1 to 2 minutes longer.
- Ensure the center hole is large enough to comfortably hold the whole egg.
- Reheat leftovers in a 350 degree Fahrenheit oven for 5 to 7 minutes.
Nutrition
- Serving Size: 1 biscuit with egg
- Calories: 340
- Sugar: 4g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 195mg
Keywords: biscuit egg in a hole, baked egg biscuit, easy breakfast biscuit, egg in biscuit recipe, quick brunch idea