WHAT WE'RE COOKING? EGG & BACON STUFFED BISCUIT made in a George Foreman grill

Day 9 of our pantry/freezer challenge. This is actually getting my creative juices flowing. I'm shocked I'm saying this but it's actually fun.

1 can refrigerated Pillsbury GRANDS biscuits

4 eggs

3-6 bacon slices, chopped

cheese (optional)

Spray George Foreman Grill with non stick spray; heat. Meanwhile cook the bacon, drain grease except for 1-2 T. Leave bacon in pan. Add eggs. Cook until done. Set aside. 

Separate dough pieces, 8 in all. Cut a slit in one side of each biscuit, forming a pocket. It was easier for me to have the biscuit on the cutting board and to slice it then. Spoon in approx 1 T egg/bacon mixture into each biscuit. If desired, add cheese. Press edges of biscuit to seal.

Place one biscuit at a time in the grill. Close lid. Cook 3 minutes. Remove to a plate. Repeat. 

My family loved them just the way they were but you could dip them in cheese sauce, gravy, honey or syrup.