Chef Ryan Scott's Three Uses for Biscuit Dough
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray
Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…
How to Make Chile Verde Tacos de Picadillo | Rachael Ray
Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…
José Andrés Makes a Fridge-Hunting Tuna Salad
Bob Harper Needed a Letter of Recommendation for His New NYC Hom…
Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…
- 12 slices turkey bacon
- 2 tablespoons vegetable oil
- 1 cup finely chopped yellow onions
- 1 cup chopped cremini mushrooms
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/8 teaspoon red chili flakes
- 3 cups loosely packed Swiss chard leaves, roughly chopped
- 3 cups loosely packed spinach, roughly chopped
- 1 1/2 16.3-ounce packages refrigerated biscuit dough
- 12 large eggs
- 1/3 cup shredded mozzarella cheese
Preheat the oven to 375°F. Cook the turkey bacon in a large skillet over medium-high until golden brown and crispy, 6-8 minutes. Transfer to a plate lined with paper towels to drain.
Add the oil to the skillet and heat over medium-high. Add the onions, mushrooms, salt, pepper and chili flakes, and cook until the onions start to caramelize, about 7 minutes. Add the chard and cook until tender, about 7 minutes. (Add a little water if the mixture gets too dry.) Add the spinach and cook until it wilts, about 30 seconds. Using a slotted spoon, transfer the mixture to a medium bowl.
Lightly grease a 12-cup muffin pan with nonstick cooking spray. Separate the biscuit dough. Using a rolling pin, roll out each biscuit on a lightly floured surface until the biscuit triples in size (to about 5 inches in diameter). Place the dough rounds in the muffin pan, pressing into the sides and bottom of the cups so that the edges fold over the top of the cups of the muffin in. Break each bacon slice in half and place 2 halves in each muffin cup in an X. Top bacon with 1 tablespoon of the chard-spinach mixture and put the muffin pan on a foil-lined, rimmed baking sheet. Bake until the dough starts to brown, about 20 minutes.
Separate the eggs into two bowls. Whisk the egg whites lightly until combined. Remove the muffin pan from the oven, and put 1 egg yolk in each muffin cup. Top with just enough of the egg whites to fill each cup; discarding any remaining. Divide the mozzarella evenly among the cups.
Return pan to the oven, and bake until the egg whites are just set and the dough is a deep golden brown, about 15 minutes. The yolks likely will be runny. For firmer yolks, bake 5 minutes more. Serve hot or at room temperature.
Florentine-Style Baked Eggplant 'Parm'
Florentine Penne with Chicken
Blue Chilaquiles Verde with Eggs