Bisquick egg and cheese breakfast stuffers
There are two ways that you can cook your Bisquick breakfast stuffers: baked or pan-fried. To pan-fry them, use only enough oil to coat the bottom of a non-stick or cast-iron skillet. Today, I am baking mine in the oven. So what's the difference in terms of the way they're cooked? When the breakfast stuffers are cooked in oil, they will have a crispy, flaky crust that's similar to a fried Hot Pocket. When they're baked, they're still going to be flaky, but their texture is going to be more like a stuffed, layered biscuit. They will have multiple layers cooked either way.
Ingredients:
1 cup of the original Bisquick mix, plus extra to roll the dough out
7 tablespoons of water or milk
2 eggs, cooked and scrambled
2 slices of American cheese
1/2 teaspoon of seasoning salt
1 teaspoon of freshly ground black pepper
Instructions:
First, prepare the dough by adding 1 cup of the original Bisquick mix, plus extra to roll the dough out, and 7 tablespoons of water or milk together in a bowl. Combine just until a dough ball forms. Allow the dough to rest for ten minutes.
Now, scramble the eggs in a skillet over high heat. For about three to five minutes. Add 1/2 teaspoon of seasoning salt and 1 teaspoon of freshly ground black pepper while the eggs are cooking. Set them aside when they're done.
Next, add a little Bisquick mix to your workspace. Then roll the dough out super thin. Add two slices of American cheese in the center, and add the scrambled eggs over the rolled dough.
Fold the dough up over the filling. Then gently roll out the dough and fold the ends up again. Then roll. I did this four times. The secret to making these is getting all the seams sealed together as best you can. The folds are what create the flaky layers once they're baked.
Now, gently roll the stuffed dough out one last time and cut it down the center. You should have two equally stuffed pockets of dough.
Brush the top of the stuffed dough with melted butter and butter a baking tray. Transfer the pan to a 375-degree oven and bake your breakfast pockets for about twelve to fifteen minutes.
Serve and enjoy your delicious breakfast!
Note:
If you have children, cut the two halves once again to make smaller portions before cooking. This recipe makes two large breakfast stuffers otherwise.