Pancetta, Cheddar & Egg Biscuits with Chives
Breakfast

Pancetta, Cheddar & Egg Biscuits

with Chives

30 MIN
$10.99 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

These fluffy, savory biscuits are made with pancetta, sour cream, chives, and a duo of parmesan and cheddar. You'll make a shallow well in the dough to create a little pocket for rich baked eggs and some more melty cheddar.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    870 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Pancetta, Cheddar & Egg Biscuits with Chives
Title
  • 4 oz White Cheddar Cheese
  • 3 oz Diced Pancetta
  • 1 bunch Chives
  • 2 Pasture-Raised Eggs
  • 1 cup Biscuit Mix
  • ¼ cup Sour Cream
  • ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the chives; thinly slice. Grate the cheddar on the large side of a box grater.

Cook the pancetta
2 Cook the pancetta

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Turn off the heat.

Start the biscuits
3 Start the biscuits

Lightly oil a sheet pan. In a large bowl, combine the biscuit mix, sour cream, parmesan, cooked pancetta (including the oil in the pan), half the sliced chives, half the grated cheddar, and 1/4 cup of water. Gently stir until just combined (be careful not to overmix). Scoop the biscuit dough into 2 equal-sized dollops; place on the oiled sheet pan. Using the back of a spoon, form a shallow well in each biscuit. Evenly top each biscuit with 1/4 of the remaining grated cheddar. Bake 5 minutes. Leaving the oven on, remove from the oven.

Finish the biscuits & serve your dish
4 Finish the biscuits & serve your dish

Using the same spoon, gently reform the well in each biscuit so that it’s large enough to fit an egg. Carefully crack an egg into the center of each well. Season with salt and pepper, then top with the remaining grated cheddar. Bake 6 to 7 minutes, or until the biscuits are lightly browned and cooked through and the eggs are cooked to your desired degree of doneness. Remove from the oven. Let cool at least 2 minutes. Serve the finished biscuits garnished with the remaining sliced chives. Enjoy!

Tips from Home Chefs

Get Plans

Pancetta, Cheddar & Egg Biscuits

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the chives; thinly slice. Grate the cheddar on the large side of a box grater.

2 Cook the pancetta

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Turn off the heat.

Cook the pancetta
Start the biscuits
3 Start the biscuits

Lightly oil a sheet pan. In a large bowl, combine the biscuit mix, sour cream, parmesan, cooked pancetta (including the oil in the pan), half the sliced chives, half the grated cheddar, and 1/4 cup of water. Gently stir until just combined (be careful not to overmix). Scoop the biscuit dough into 2 equal-sized dollops; place on the oiled sheet pan. Using the back of a spoon, form a shallow well in each biscuit. Evenly top each biscuit with 1/4 of the remaining grated cheddar. Bake 5 minutes. Leaving the oven on, remove from the oven.

4 Finish the biscuits & serve your dish

Using the same spoon, gently reform the well in each biscuit so that it’s large enough to fit an egg. Carefully crack an egg into the center of each well. Season with salt and pepper, then top with the remaining grated cheddar. Bake 6 to 7 minutes, or until the biscuits are lightly browned and cooked through and the eggs are cooked to your desired degree of doneness. Remove from the oven. Let cool at least 2 minutes. Serve the finished biscuits garnished with the remaining sliced chives. Enjoy!

Finish the biscuits & serve your dish
Browse Steps
1 of 4