Eggtoberfest Chipotle Cheese & Egg Biscuit Recipe

GrillMeister

<p />GrillMeister’s Chipotle Cheese & Egg Biscuits.[p]This is my variation of something Damon Metz (Smokey) cooked back at the Waldorf Eggfest this year. I forgot to bring salt & pepper, so I thought I would use some Tom’s Chipotle Dry Rub Seasoning. It turned out to be a hit.[p]Mrs. GrillMeister and I enjoyed it so much that it’s now a standard for us at every Texas Eggfest. It makes for a quick and easy breakfast.[p]1 RubberMaid quart plastic bottle with lid
18 eggs
2 ten packs of prepared biscuits ( I used Kroger Texas Style Biscuits)
Shredded Chedder Cheese
Tom’s Chipotle Dry Rub Seasoning (www.tomspeppers.com)
PAM[p]Get a hot fire going in your egg. Put some Reynolds non-stick aluminum foil on your pizza stone and place it on a grid extender. Get the temp up to 400 degrees and let the pizza stone preheat.[p]Crack open the 18 eggs and put them into the plastic bottle with a lid. Discard the shells. Shake the bottle to scramble the eggs.
Spray some PAM into a cupcake pan and then fill each cup 2/3 full with the scramble egg. Sprinkle some of Tom’s Chipotle Dry Rub Seasoning into each cup followed by some shredded cheddar cheese.[p]Place 6 biscuits on one side of the pizza stone and place the cupcake pan on the other side. Cook at 400 for about 10 minutes or till the biscuits are golden brown.[p]When done, split the biscuits and place a cooked egg in between each biscuit and enjoy.[p]Yield’s 20 Chipotle Cheese & Egg Biscuits.[p][p][p][p]