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Freezer Bacon Egg Gouda Biscuits
Melissa Hart

Freezer Bacon Egg Gouda Biscuits

Gouda stays smooth after freezing, which is why it earns the spot here. Bake the eggs in muffin cups so they match the biscuits, and keep the bacon crisp before assembly. Reheat in parchment, then give the biscuit a short oven finish if you have time.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 slices bacon
  • 6 large eggs
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 6 slices Gouda cheese
  • 6 large baked biscuits split

Method
 

  1. Bake the bacon on a rack over a sheet pan at 400°F for 16 to 18 minutes until crisp.
  2. Crack one egg into each of six greased muffin cups, break the yolks and season with salt and black pepper.
  3. Bake the eggs at 350°F for 12 to 14 minutes until they reach 160°F.
  4. Cool the bacon and eggs completely, then fill each biscuit with two bacon slices, one egg and Gouda.
  5. Wrap each sandwich in parchment and foil and freeze for up to 2 months.
  6. Remove the foil and microwave in parchment for 90 seconds, then continue in 30-second bursts until 165°F.