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Buttermilk Biscuit Egg-in-a-Hole

Buttermilk Biscuit Egg-in-a-Hole: Your New Favorite Breakfast

Try this Buttermilk Biscuit Egg-in-a-Hole for a delightful breakfast that combines flaky biscuits with perfectly cooked eggs.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 2 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuits
  • 1 tube Buttermilk Biscuits Refrigerated dough or homemade
  • 2 tablespoons Butter Melted for brushing
For the Eggs
  • 4 large Eggs Fresh for best results
Seasonings & Garnish
  • 2 tablespoons Fresh Herbs (e.g., Chives, Parsley) Optional
  • 1 teaspoon Salt Essential for flavor
  • 1 teaspoon Black Pepper
Toppings (Optional)
  • 1 cup Cheese (e.g., Cheddar, Parmesan)
  • 1 cup Sautéed Vegetables e.g., spinach or bell pepper

Equipment

  • Oven
  • Baking Sheet
  • parchment paper
  • Pastry brush
  • Cookie cutter or glass

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a baking sheet.
  2. Separate the biscuit dough and arrange on the baking sheet.
  3. Cut a hole in each biscuit using a cookie cutter or glass.
  4. Melt butter and brush it onto the biscuits.
  5. Crack an egg into the center of each biscuit.
  6. Sprinkle salt and pepper over the eggs.
  7. Add toppings if desired, keeping them light.
  8. Bake for 18 to 20 minutes until golden brown and egg whites are set.
  9. Cool for 2 minutes before serving.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 24gProtein: 10gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 500mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUCalcium: 150mgIron: 1.5mg

Notes

For the best texture, use chilled biscuit dough. Store leftovers in an airtight container, or freeze individual biscuits without eggs for future meals.

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