Baked Eggs and Biscuits with Mushroom Gravy

Baked Eggs and Biscuits with Mushroom Gravy

This recipe may just be the beginning of an ongoing series called “Eggs in holes”. Yeah, I know it’s been done before, but seriously, eggs baked in holes are amazing! And the possibilities are pretty endless. This recipe is somewhat of a twist on eggs benedict, but without any frying, meat (obviously), or hollandaise sauce. And it’s actually half of the calories of eggs benedict, with about 8 grams of protein per serving. It’s very easy to make and won’t weigh you down like a breakfast fried in tons of butter and oil. Makes 8 servings.

You can also add a layer of cheese on top of the biscuit in this recipe. A slice of smoked cheddar is highly recommended (I bought smoked cheddar just for this recipe and forgot to add it. Sad face).

What you will need:
1 can of 8 large buttermilk biscuits (not the flaky ones)
8 eggs
3- 4 sweet bell peppers, depending on the size
1 can of mushroom bisque (Amy’s makes and amazing mushroom bisque that’s thick like gravy)
fresh rosemary (or other herbs of your choice)
scallions, diced

Preheat oven to 375 degrees Fahrenheit. Meanwhile, cut peppers into rings that are about 1/2 inch thick. Make sure not too cut them too thin since they will be holding the egg on top of the biscuit. Flatten out biscuits on an ungreased baking sheet (if you’re adding cheese, now would be the time to do it), making them wide enough to fit the pepper rings on top of them, then press the pepper rings into the biscuits. Crack an egg into each pepper ring and bake for about 20 minutes, or until the eggs whites have turned white. In a sauce pan, heat the mushroom gravy while the eggs and biscuits are baking. Once the eggs and biscuits are done, smother them in gravy and top with fresh rosemary and scallions and serve.

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