6eggswhisked with 1/4 cup milk and a pinch of salt
8slicesbaconcooked, drained and crumbled
1/2cupshredded cheddar cheesedivided
Preheat oven to 350 degrees F.
Pour eggs into a non-stick skillet over medium heat, stirring often until cooked through.
Open the package of biscuits and divide into the 8 pieces. Split the layers and stuff with a heaping tablespoon of the eggs, then a little of the bacon, and finally cheddar cheese. Close the biscuit and seal the edges with your fingers or crimp with a fork. Place biscuits onto a lined baking sheet 1-2 inches apart. *Use your judgement with the amount of filling, but know that you can get a lot in there!
Brush the tops with the egg white and sprinkle remaining cheddar on top.
Bake for 15-16 minutes, until tops are golden.
Serve immediately or store in the refrigerator for up to 4 days. Gently re-heat in the microwave at 50% power.
For freezing, wrap the individual biscuits in plastic wrap or foil and place in a sealable bag in the freezer. To eat, remove from the plastic wrap and wrap in a paper towel. Heat in the microwave at 50% power for 1-2 minutes, or until hot. *Watch closely as microwaves vary.