Make-Ahead Egg Biscuit Bites (for your freezer)

Preheat oven to 325 degrees F. Generously grease a square 8″ or 9″ baking dish with butter and set aside.

Whisk together the eggs, milk, salt, and pepper in a medium bowl until well mixed and uniform in color. Pour the egg mixture into the greased baking dish and bake until set and no longer runny, 15 – 20 minutes. Cut into twelve rectangles.

Preheat oven to 450 degrees F. Combine the flour, baking powder and salt in a large bowl. Whisk together.

Cut the cold butter into pea-sized pieces and work it into the dough using a pastry blender tool or the back of a fork (or your hands—just use your fingers to squeeze the flour-covered butter into smaller pieces). Stir the buttermilk in with a fork until just combined.

Turn the dough out onto a floured surface and sprinkle more flour on top. Fold the dough over itself and pat it back down 15 or 20 times. Use your hands to pat it into one thick piece about 3/4 to 1″ thick and use a knife to cut the dough into twelve squares (folding together the scraps at the end for the last piece).

Spread out the pieces on a baking sheet and bake until fluffy and golden brown on top, about 10 to 12 minutes.

Preheat oven to 450 degrees F (can bake at the same time as the biscuits). Line a baking sheet with foil and top with a metal baking/cooling rack.

Lay the bacon across the rack in a single layer. Bake for 12 to 18 minutes, depending on the thickness of the bacon and how crispy you like it.

Slice the top off of each biscuit and layer the bottom piece with the egg pieces, bacon, and cheese. Place the top piece back on and store in the fridge or wrap with parchment, place in freezer-safe bag, and store in the freezer for a rainy day.