A brunch to remember

What you need

• 6tbsp butter, divided

• 6 large eggs

• 3tbsp heavy cream

• Kosher salt

• Freshly ground black pepper

• 2tbsp finely chopped chives

Alexian Truffle Mousse

• 2 tubes refrigerated biscuit dough

• 1tbsp garlic powder

• 2tbsp dehydrated onion

• 2tbsp poppy seeds

• 2tbsp sesame seeds

• 1tbsp Flaky sea salt

• 1 cup of bacon, cooked and crumbled


• Preheat oven to 350 degrees. Grease a bundt pan and set aside.

• Scramble your eggs, fold in chives and Truffle Mousse. Set aside.

• Cut each biscuit in half, rolling each half into a ball. Melt 5tbsp of butter,dunking each ball into melted butter. Set aside.

• In a large zip-top bag, add garlic powder, onion, poppy seeds, sesame seeds, salt and pepper. Seal and shake to mix ingredients. Add rolled doughs to bag and shake until coated in seasoning.

• In a large bowl, combine de seasoned biscuit balls, scrambled eggs and cooked bacon. Toss gently to combine then pour the entire mixture into the Bundt pan.

• Bake until golden brown or for about 28 to 30 minutes. Let cool 10 minutes before turning out onto a platter. Serve warm.