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Breakfast is often heralded as the most important meal of the day, and for good reason. It sets the tone for our morning, fuels us with energy, and offers a chance to indulge in some of our favorite flavors. Among the plethora of breakfast options, few combinations are as universally loved as bacon, eggs, and cheese. This trifecta of taste not only satisfies hunger but also provides a comforting start to any day.

Mini Bacon Egg & Cheese Biscuit Stacks

Start your mornings on a delicious note with Mini Bacon Egg & Cheese Biscuit Stacks. These bite-sized delights combine flaky biscuits, crispy bacon, fluffy scrambled eggs, and gooey cheddar cheese, making them perfect for breakfast, brunch, or a quick snack. Easy to prepare and customizable for dietary preferences, this recipe is a great way to enjoy classic flavors in a fun new format. Elevate your breakfast routine with these savory stacks that everyone will love!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup unsalted butter, cold and cubed

3/4 cup whole milk

6 strips of bacon, cooked until crispy and crumbled

4 large eggs

1 cup shredded sharp cheddar cheese

1 tablespoon fresh chives, chopped (optional)

Cooking spray or additional butter for greasing the pan

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C) and grease a baking sheet with cooking spray or butter.

    Make the Biscuit Dough: In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.

      Add Milk: Pour in the milk and mix gently with a spatula until just combined. Be careful not to overmix. Fold in the crumbled bacon and half of the shredded cheddar cheese.

        Form Biscuit Rounds: Turn the dough out onto a lightly floured surface. Pat it down to about 1-inch thick and use a round cutter to cut out mini biscuit rounds (about 2 inches in diameter). Reroll scraps as needed.

          Bake the Biscuits: Place the biscuit rounds on the prepared baking sheet, spacing them slightly apart. Bake for 12-15 minutes or until they are golden brown. Remove from the oven and let them cool slightly.

            Cook the Eggs: While the biscuits are baking, in a skillet over medium heat, scramble the eggs until fully cooked. Season with salt and pepper to taste.

              Assemble Stacks: Once the biscuits have cooled, slice them in half. On the bottom half of each biscuit, layer some scrambled eggs, a sprinkle of the remaining cheddar cheese, and optionally, a few chopped chives. Top with the biscuit top to finish the stack.

                Final Touch: If desired, place the assembled stacks on the baking sheet and put them back in the oven for 3-5 minutes, just until the cheese is melted and bubbly.

                  Serve Warm: Serve these delicious mini stacks warm, perfect for breakfast, brunch, or a snack!

                    Prep Time, Total Time, Servings: 20 mins | 40 mins | 12 servings