Author

Big Ks Que

Hey yall ! My name is Kevin , but just Call me Bigk ! Backyard bbq is my passion, so back in 2020 we turned on the camera and started sharing our journey with yall. Come on in fix ya a plate , and welcome to the family -Big K

A person wearing a tan apron and light blue shirt cooks food on a flat-top grill outdoors. There is a burger patty, a dough ball, and bread on the grill, with utensils and a brick wall in the background.

This is the kind of recipe that feels like a warm hug when you need it. Make it once and it will end up in your repeat rotation.

A man in a brown apron pours beaten eggs from a red bowl onto a flat-top outdoor griddle, preparing to cook scrambled eggs. Brick walls and greenery are visible in the background.

More recipes from Big Ks Que that you'll love

Why You’ll Love This Recipe

First off, let’s talk flavors. The combination of smoky bacon, creamy queso, and fluffy eggs makes for a taste explosion that’ll have your taste buds dancing. Plus, the smashed biscuits give you that delightful crispy texture on the outside while keeping everything warm and cozy on the inside.

You’re gonna love how these disappear faster than a cold beer in July!

And if you’re worried about cooking time, don’t be! This recipe is super simple and can be whipped up in no time. Whether you’re cooking for a crowd or just yourself, Smashed Biscuit Tacos are versatile and crowd-pleasing, plus they’re a fantastic way to use up those ingredients lingering in your fridge.

Let’s dive in!

Ingredients & Tools You’ll Need

Alright, let’s gather everything we need. For this recipe, you’ll want some biscuits-store-bought works great, but if you’re feeling ambitious, homemade is always a win. We’ll also need some bacon, because let’s be honest, everything is better with bacon!

Eggs and potatoes round out the filling, and don’t forget the queso for that creamy, melty goodness. I go heavy on the cheese here-because who doesn’t love a gooey cheese pull?

How To Make It

Now, before we dive into the cooking, let’s chat about how we’re gonna pull this off. We’ll start by cooking the bacon and using that glorious bacon grease to prepare our eggs and potatoes. This step adds that extra layer of flavor we all crave.

Once everything is ready, we’ll smash the biscuits and get them crispy-this is when the magic happens!

Preparation

First things first, let’s get that bacon cooked! In a skillet over medium heat, toss in your bacon and let it sizzle away until it’s nice and crispy. I usually set the cooked bacon aside on some paper towels to drain, keeping that bacon grease in the pan.

While the bacon is cooking, you can chop up your potatoes into small cubes-this helps them cook faster. Feel free to season them with your favorite spices; I love a bit of garlic powder and paprika for that extra kick.

Next, crack those eggs into a bowl and whisk them up. Once the bacon is out and the grease is hot, add your potatoes to the skillet. Cook them for about 5-7 minutes until they start to get tender, then toss in the eggs.

Season everything to your liking-it’s all about making it your own!

Cooking

Now it’s time for the fun part! With the potatoes and eggs cooking away, grab your biscuits. Use a burger press to smash them down gently-this creates the perfect base for our tacos.

In the same skillet, add a bit more grease if needed and cook the smashed biscuits for about 3-4 minutes on each side until they’re golden brown and crispy. You want those edges to be nice and crunchy!

While those biscuits are cooking, heat up your queso in a separate pot or microwave until it’s nice and warm. Once everything is ready, it’s time to assemble your tacos. Spoon the egg and potato mixture onto your crispy biscuits, drizzle with queso, and top with crumbled bacon.

A person wearing a blue glove and a brown apron fills tacos with bacon, standing beside a tray of scrambled eggs and potatoes on a stainless steel counter.

If you’re feeling adventurous, add some pico de gallo or fresh cilantro for that extra freshness.

Serving & Variations

These Smashed Biscuit Tacos are best served right away while they’re still warm and crispy. Pair them with a side of fresh fruit or a simple salad for a well-rounded meal. If you want to mix it up, try adding some sautéed veggies or swapping out the bacon for sausage or even a meat-free alternative.

A person in a brown apron and blue shirt presses a burger patty with a metal press on a griddle outdoors. There is a cooked patty, a spatula, and a brick wall in the background.

Got leftovers? No problem! Store the filling separately and reheat it when you’re ready for round two.

You can also easily customize this recipe by adding hot sauce or your favorite toppings. The options are endless, and every bite is a new adventure!

So there you have it! Smashed Biscuit Tacos are a fun and delicious way to switch up your usual breakfast routine. Trust me, once you try these, you’ll be dreaming of them long after the last bite.

Get ready to impress your friends and family with this tasty treat that proves breakfast can be exciting any time of day.

Recipe created by Big K’s QUE for Trust Me Try It.

Even more from Big Ks Que

A person wearing a brown apron holds a cheesy bacon taco toward the camera, with several similar tacos lined up on a grill outdoors.

Smashed Biscuit Tacos

Print Pin Rate

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Ingredients

1 Tube 8 Ct Grands Biscuits
Oil For Griddle
1 LB Bacon
8 Large Eggs
1/2 Bag Frozen Hashbrowns
1 Tub Queso Gordo’s Breakfast Sausage Queso Used
Seasoning AllQuedUp Stareline Bold

Instructions

Cook the bacon on the griddle until crispy, then remove and set aside, reserving the bacon grease.
In the bacon grease, cook the scrambled eggs and frozen hashbrowns until fully cooked, then season to your liking.
Smash the biscuits with a burger press and cook on the griddle until golden brown on both sides.
Warm the queso on the griddle or in a small pan.
Assemble the tacos by topping the smashed biscuits with eggs, hashbrowns, bacon, and warm queso, then serve immediately.