Egg Filled Buns

Good day everyone! I hope you guys had an enjoyable Christmas and New Year holiday, and it's back to the daily grind for all of us. It was wonderful to be with family, celebrating, relaxing, though the time did fly, a little too fast for my taste. I was only able to take a few days off work and hey! Guess what? I'm back again. While it makes me sad, it's nice to get back into the daily routine.

During the holidays, my husband and I used to stay overnight at his parent's house Christmas Eve, and open gifts Christmas morning after I made breakfast for everyone. Nobody volunteered me, I just decided it was the thing to do one year and it became a nice tradition. I started making egg filled buns and a breakfast pizza, and though the pizza happened for only 2 - 3 years, the egg filled buns continued. This past Christmas, our baby was 2, so we decided we would stay home and do "Santa Claus" and start our own little family tradition on Christmas morning. I had other plans for the day though, so I made our Egg Filled Buns on Christmas Eve morning. These little guys are nice and filling (though it's hard to stop at just one!) and are awesome with a tall glass of orange juice. They are so easy and will be ready in no time! The best thing is, these are so easy to change up according to taste, you just need the biscuit dough and eggs for the base.

What you need:

Pioneer Brand Buttermilk Baking Mix (or any biscuit baking mix of your choice)

6-8 Eggs

2 teaspoons of mayonnaise

1 teaspoon of mustard

Shredded cheese of your choice (optional)

Meat of choice: Bacon, pork sausage, chopped ham, or none at all! I used pork.

Salt and pepper to season

2 tablespoons of melted butter for brushing on biscuits

Pictured below is what I used for the main ingredients: 

What to do:

1.) Preheat your oven to  450 degrees. 

2.) Cook the meat you will be adding to your scrambled eggs. Crisp your bacon and crumble it, cook your sausage, or saute your ham in a little bit of real butter for extra flavor. (I never said these were healthy!) 

3.) Prepare your scrambled eggs as you like them, adding salt and pepper to taste. I like to melt some butter in my skillet to cook my eggs in. Add your cheese if you will be using cheese and meat to your eggs. When they are ready, allow to cool slightly and fold in your mayonnaise and mustard. These can be completely optional, but they do give the mix a delicious creamy texture and helps the egg mixture stick together better. 

4.) Prepare the biscuit mix as directed on the package, roll out, and cut into 8 separate pieces using a pizza cutter. I was in a little bit of a hurry that morning so some of my pieces were smaller than others and I didn't roll the dough out in a rectangle, which would have been a better idea for uniform sized pieces. Using a biscuit cutter might also be a great idea, but the biscuit will have to be flattened a bit more and stretched to accommodate for the egg mixture. 

5.) Using a rounded tablespoon (I used a cookie scoop that yields about that much) and place on top of each "biscuit".

6.) Tug the corners and anything you can over the egg mixture to make sure it's all covered. You may have a little bit peeking out, but that's okay. (It was easy for little hands to help too, as you can see, I couldn't keep my little guy's away!)

7.) Brush a little bit of melted butter over the tops and place in your oven. 

8.) Bake for 11-13 minutes, and brush some more melted butter over the tops of the biscuits while still hot. Enjoy!

Apologies for not so great photography, I had to use my phone - my Sony had a completely dead battery and my replacement was on the way in the mail!

Hope you enjoy these egg buns as much as my family does, now go bake something and spread some yum!