Saturday Breakfast - Fried Eggs w/ Brussels Bacon Hash & Easy Cheddar Black Pepper Biscuits

This morning we slept in and awoke to a very dark, rainy cold morning here. We have lots to do this weekend with decorating and Christmas shopping. I am a bit behind schedule this year -- I'm usually better organized. We did our Costco run last night after work so we just had "sandwiches" for dinner last night. I used one of my grain free tortillas and layered it with Boar's Head Cracked Black Pepper Turkey and their sliced muenster cheese and just rolled it up. When I woke up this morning I was in the mood for a good breakfast, so I sliced up a little over a pound of brussels sprouts into 1/4" slices and steamed them for about 4-5 minutes in a couple tablespoons of water covered in the microwave just to soften and wilt them a bit, but not cook them. I diced some applewood smoked bacon into large dice and cooked the diced bacon in a non-stick skillet on the stove, removing the rendered fat as it cooked out so it would become nice and crisp (I just tilted the pan and spooned it off into a bowl). In another skillet I sauteed a diced small onion n a bit of oil until translucent. I transferred my crisp bacon bits over to a paper towel lined plate to drain and left a tablespoon or 2 of the drippings in my skillet and added the sprouts and cooked them on medium-high heat, turning them frequently until browned and caramelized. I added my crispy bacon and onions to the sprouts, seasoned with sea salt and black pepper and tossed them around and set aside. I fried an egg in the empty skillet my onions cooked in and then arranged my Brussels Bacon Hash in a "wreath-like" pattern around the edge of my plate, leaving a spot in the middle to place my fried egg. I served it with an Easy Cheddar Black Pepper Biscuit that I pulled out of the freezer and then lightly toasted. It was a delicious pre-holiday breakfast with the slightly sweet flavor of the caramelized sprouts and onions combined with the salty crispness of the bacon, and of course a rich cheddary biscuit. I snapped a quick photo below and the recipe for the biscuits. Enjoy!

Easy Cheddar Black Pepper Biscuits

Ingredients:

2 cups blanched almond flour
3 tablespoons "cold" butter, diced
1 large egg (or 1/4 cup Egg Beaters)
1 cup sharp shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt, or to taste
1/2 - 1 teaspoon freshly ground black pepper, or to taste
2 teaspoons baking powder (aluminum free)
1/2 cup heavy cream 

Directions:

Preheat oven to 350 degrees F.  Lightly grease a baking pan or line with non-stick foil or parchment paper.  

In a medium bowl, add almond flour, butter, egg, 1/2 cup of cheddar cheese, salt, black pepper, baking powder; cut in with a pastry cutter/dough blender until crumbly and all flour is slightly moistened and cheese is pulverized into the mixture. Stir in cream and remaining 1/2 cup of shredded cheddar cheese; mix in lightly.  Divide and roll dough into 10 to 12  balls (I make 10) and place on a lined cookie sheet; do not flatten dough balls (this will result in a thicker biscuit).  Bake at 350 degrees F for approximately 18-20 minutes or until light golden brown; be careful not to overcook.   Remove from oven; brush tops with melted butter, if desired.