These flavor-packed bacon wrapped Egg Stuffed Breakfast Biscuits (Breakfast Scones) are one of my favorite weekend breakfast recipes! Can be prepped the night before and baked in the morning.
Scones vs biscuits
So first things first, I know these as scones, because in NZ and Australia, we used to call these beloved quick bread – scones. And I’ve shared a bunch of scone recipes on the blog, like these classic cream scones, pumpkin scones, blueberry scones, whole wheat scones, date scones etc. But here in the US, these are called biscuits (while biscuits refer to cookies where I grew up, but that’s a discussion for another day). It took me awhile to understand the subtle differences, but as I see it, Regular scones in the UK, NZ and Australia are called biscuits in the US (like these cheddar corn biscuits for example), and rock scones (or rock cakes) in those countries are what are known as scones in the US. Regardless of what they are called, I LOVE eating scones/biscuits! Always have, while my sister couldn’t stand them. However, I’m willing to bet anything that she too would LOVE these Bacon wrapped Egg stuffed Breakfast Biscuits (Breakfast Scones)!
Breakfast biscuits with perfectly cooked egg yolks vs runny yolks
So I’ve made these egg stuffed breakfast biscuits number of times, and I’ve made them two ways. A majority of the time I make them with PERFECTLY cooked egg yolks, but occasionally, I also make them with beautifully runny yolks! It’s just a little more work to get runny yolks because for that you need to use half-boiled eggs with under-cooked egg whites, and it’s so hard to peel eggs when the egg whites are that soft. So it’s easier to make these breakfast scones with perfectly cooked eggs (most would even prefer it that way), and for that you start with a soft boiled egg where the egg white is mostly set, and the egg yolk is runny.
Tips for perfectly cooked egg stuffed breakfast biscuits (or breakfast scones)
The eggs are cooked for exactly 5 1/2 minutes in boiling water, and then immediately submerged in icy water (if you cook the eggs for 4 1/2 to 5 minutes, you’ll get a softer egg white, but those are harder to peel). The eggs are then refrigerated overnight, so that they are COMPLETELY chilled. Use slightly older eggs (which are easier to peel than fresh ones). Crack the eggs gently ALL OVER, and then peel them under water to make it easier. Then dry the eggs on paper towels and store in the fridge until needed.
Tips to make Herb and Cheese Breakfast Biscuits (tips for making scones)
These breakfast biscuits are based on soft buttermilk biscuits, so they have a very soft, light texture on the inside, with a delightfully flaky exterior. Start with all the ingredients completely chilled. Flour and buttermilk (or regular milk) should be cold, because that ensures the biscuits are soft and flaky. The chilled butter can either be grated (using a cheese grater) and kept frozen, OR cut into cubes and kept in the fridge. DO NOT over-handle the dough. Mix until you get a scraggly dough that has JUST come together. Then, step away from the dough, and leave it alone! 🙂 Don’t overmix.
You can wrap 1 or 2 bacon strips around your breakfast biscuits. I usually loosely wrap the biscuits with one bacon strip, then wrap a second one around the first one in the opposite direction. The biscuits (scones) expand as they bake, so this keeps the bacon somewhat firmly wrapped. You can store the uncooked biscuits in the fridge overnight. But make to completely cover your baking sheet with plastic wrap to prevent the dough from drying out. Only wrap bacon strips around the biscuits (scones), just before baking. Do keep in mind though that if these biscuits were chilled in the fridge overnight, you will need to bake them a few minutes longer than what the recipe calls for. These bacon wrapped egg stuffed breakfast biscuits (breakfast scones) are an absolute treat, and border on the perfect breakfast-brunch recipe for me. Soft in the middle, flaky on the outside, and packed with flavor (even better with a little bit of warm butter brushed on top). They can be prepped the night before, and then baked in the morning for a warm and satisfying breakfast/brunch. These breakfast biscuits are really filling and one is more than enough for Mr K and I (at a time, at least). Pair it with a simple, bubbly brunch cocktail like this blueberry elderflower sour cocktail or this gin and blood orange mimosa (or any cocktail recipe you like), and you’ll be in brunch heaven.
More savory breakfast and brunch recipes you’ll love
Easy curried potato hash Flaky roti canai Bubble and squeak (potato cakes) Celeriac hash with crispy bacon and greens Delicata squash with bacon and pesto Easy bacon fried rice (breakfast fried rice) Classic quiche lorraine Japanese egg salad sandwich Perfect scrambled eggs Grilled cheese sandwich casserole
RECIPE VIDEO (if enabled, you may need to turn off the ad blocker to view the recipe video) If you liked this bacon wrapped egg stuffed breakfast biscuits (breakfast scones) recipe, don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST, YOU TUBE and GOOGLE-PLUS too.
