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Perfectly Fluffy Scrambled Eggs with Bacon Fat Fried Biscuits | Kita Roberts GirlCarnivore.com

Perfectly Fluffy Scrambled Eggs with Bacon Fat Fried Biscuits


  • 2 fresh biscuits
  • 4 eggs
  • 1 tbs milk
  • 1 tbs Kerrygold butter plus more for buttering biscuits (use the herb butter to really spruce up the savory flavors of the breakfast)
  • 2 oz Kerrygold Dubliner Cheese
  • 1 tbs fresh chives chopped
  • salt and pepper


  • Preheat a griddle with just enough bacon fat to coat over medium high heat. Lay biscuits, cut side down and allow to toast until golden and warmed through. (short on bacon grease? Fry a few pieces of bacon to enjoy with breakfast, drain the pan all but enough to toast the biscuits).
  • Meanwhile, preheat a small skillet over medium heat. Mix the eggs and milk in a small bowl until combined. Swirl butter and allow to bubble and coat the pan.
  • Pour the eggs into the pan and allow to set 15 seconds, Drag a spatula along the edges and towards the center, scrambling the eggs as they cook. Continue to move the eggs with the spatula to scramble. Toss in the cheese and chives when the bottom has started to set and fold over on itself. Just when the eggs are almost set, remove from heat and season with salt. The heat will continue to cook the eggs, and they wont be over done when serving them.
  • Sprinkle the remaining cheese and chives on top and allow to set for a few moments before spooning out onto plates over biscuits and bacon. Finish off with fresh ground pepper.