The Original Bacon, Egg and Cheese Biscuit

Directions

Preheat oven to 475º F.  Prepare a muffin tin by lining 5 of the wells with cupcake liners and lightly spraying with cooking oil.

Bring a pot of water to a boil. 

Meanwhile, in a medium sized bowl mix Frigo® Whole Milk Ricotta cheese, apple cider vinegar, 1 teaspoon fresh cracked black pepper, and bacon crumbles together and set aside.

Cube 2 tablespoons of butter and place in the freezer until needed. Microwave the other 2 tablespoons of butter for 30 seconds and set aside.

Carefully add eggs to the boiling water and boil for 5 minutes. Then turn heat off and allow to set on burner for 1 minute.  Drain hot water and top with cold water while preparing the biscuit dough. 

Combine the flour, sugar, salt, baking powder, and baking soda in the bowl of a food processor fitted with a blade. Pulse until just combined (do not over mix).  Then, add the cold butter to the food processor and pulse a few times until mixture sticks together when pinched. Add ½ cup of Frigo® Fresh Mozzarella cheese and pulse until just combined. Transfer into the bowl with Frigo® Whole Milk Ricotta cheese and mix with a rubber spatula until just combined.  Turn out on to a clean work surface and gently knead until it comes together into a ball.  Be careful not to overwork.

Peel eggs carefully and start assembling muffins.

Pinch off about 2 tablespoons of dough and press into the lined muffin tin.  Repeat until all 5 cupcake liners have a nest of dough.  Then, carefully place peeled egg in dough.  Using roughly 1/4 cup of dough, carefully shape biscuit around egg.  Lightly press dough around egg until to completely covered.  Repeat until all eggs are covered.

Brush the stuffed muffins with the melted butter and top with cracked pepper and extra shredded Frigo® Fresh Mozzarella cheese.  Place on middle rack of oven and bake for 5 minutes.  Reduce the heat to 400º F and bake another 6 minutes, or until golden brown.

Allow to cool slightly to the touch and then serve.  Enjoy!