Disclosure: I’m writing this post and creating this recipe as part of a partnership between Kitchen Play and The American Egg Board. They have compensated me for my time and cooking expenses but my opinions and tastes are my own.

Over the past few years I’ve developed an affinity for eggs. For a long time, I would only eat hard-boiled eggs or scrambled eggs with cheese. But obviously my tastes have matured and I’ve moved on to bigger and better things when it comes to eggs.

So I was thrilled when I received an invitation to participate in Build A Better Breakfast Sidecar Event hosted by Kitchen Play and the American Egg Board. My job for this event? To create a new breakfast or brunch dish using eggs. I was all over that!

I contemplated many ideas and finally settled on this dish – Biscuits with Loaded Eggs & Bacon Gravy. I started with some homemade biscuits, souped up some scrambled eggs and topped the whole thing with some bacon gravy. Serious deliciousness.

Biscuits with Loaded Eggs & Bacon Gravy

• 1/2 lb. bacon, diced
• 1/4 c. flour
• 2 c. milk
• 1 t. black pepper
• 2 T. butter
• 1/2 vidalia onion, diced
• 1/2 red pepper, diced
• 2 cloves garlic, minced
• 1/4 t. crushed red pepper flakes
• 1/2 lb. mushrooms, sliced
• 8 eggs
• 1/4 c. milk
• Salt and pepper, to taste
• 6 – 8 biscuits (homemade, canned or frozen)*fully baked
• Shredded cheese, if desired

1. Place bacon in a large skillet over medium high heat. Cook until bacon is desired crispness, about 10-15 minutes. With a slotted spoon, remove bacon to drain on a paper towel. Pour out all but 1/4 c. bacon grease. Reduce heat to medium; stir the flour into the remaining bacon grease and cook for 2 minutes. Slowly whisk in the milk and pepper. Cook, stirring constantly, until thickened. Remove from heat. Stir bacon into the gravy.

2. Meanwhile, melt butter in a second skillet over medium heat. Add the onion, red pepper, garlic and crushed red pepper flakes. Cook for 5 minutes, until onions are translucent. Add the mushrooms and continue cooking for 5 more minutes. In a small bowl, whisk together the eggs and 1/4 c. milk. Pour into the skillet, season to taste with salt and pepper and scramble until fully cooked.

3. Split cooked biscuits and place on individual serving plates. Spoon eggs on top and cover with gravy. Sprinkle with some shredded cheese, if desired.

For years, eggs got a really bad rap. But today, the American Egg Board is announcing some new findings from the USDA – eggs are lower in cholesterol than previously believed. For me, this news comes at a great time since I have been addicted to egg sandwiches for lunch lately! Here’s some more information on this exciting new find:

According to new United States Department of Agriculture (USDA) nutrition data*, eggs are lower in cholesterol than previously thought.  The USDA recently reviewed the nutrient composition of standard large eggs, and results show the average amount of cholesterol in one large egg is 185 mg, 14 percent lower than previously recorded.  Consuming an egg a day fits easily within dietary guidance, which recommends limiting cholesterol consumption to 300 mg per day.

The analysis also revealed that a single large egg now contains 41 IU of Vitamin D, an increase of 64 percent from 2002. Eggs are one of the few foods that are a naturally good source of Vitamin D, which plays an important role in calcium absorption, helping to form and maintain strong bones. The amount of protein in one large egg - 6 grams of protein or 12% of the Recommended Daily Value – remains the same.  The high-quality protein in eggs provides the energy families need to perform their best on important days.

Eggs are all-natural, and one egg has lots of vitamins and minerals all for 70 calories.  At less than 15 cents apiece, eggs are an affordable and delicious breakfast option. For more information on cholesterol and the nutritional benefits of eggs, along with egg recipes and cooking tips, visitwww.incredibleegg.org.

*In 2010, a random sample of regular large shell eggs was collected from locations across the country to analyze the nutrient content of eggs.  The testing procedure was last completed with eggs in 2002, and while most nutrients remained similar to those values, cholesterol decreased by 14% and vitamin D increased by 64% from 2002 values.

**GIVEAWAY**

The American Egg Board is giving away a year’s supply of eggs (valued at around $100) to 6 winners. There are two easy ways to enter this contest.

1. Write and publish an original post which provides a favorite breakfast recipe that uses eggs and includes mentions and links to Kitchen Play and the American Egg Board.
2. Venture into the world of food journalism by writing and publishing an original post discussing the new study which shows that eggs are lower in cholesterol, and how this news affects the way you cook with eggs. Posts must include mentions and links to Kitchen Play and the American Egg Board.

Once you’ve posted one of the two options on your blog, head over to Kitchen Play and leave the post link to be entered in the giveaway. You can find complete rules and details over at Kitchen Play.