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Bacon, Egg & Cheese Biscuit

This recipe is rated : 1

Recipe Ingredients

For each serving:
1 Rhodes Buttermilk Biscuit, baked according to package directions
1 slice bacon, cooked and crumbled
1 beaten egg
1 tablespoon grated cheese
1 teaspoon minced green onion (optional)
salt and pepper to taste

Cooking Procedures

In a small skillet, combine bacon, egg, cheese and onion. Cook, stirring constantly until egg is done. Add salt and pepper to taste. Split warm biscuit in half and fill with egg mixture. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

d fish, tomatoes and stock. Mix well, bring to boiling point and season. Simmer for thirty minutes, covered. If desired thick, add crushed cracker crumbs, boil ten minutes more ; add parsley and serve. y> cup cream or scalded milk can be added if desired. M. Tesier. The salt pork may Ke omitted, and for cracker crumbs a little conrstarch may be used for thickening. CIOPPINO (Che-pe-no) For this recipe use a firm, solid fish, as large sole, striped bass, Rock cod. Do not use halibut

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