Breakfast Bao Buns are one of my favorite dishes to make. They are so unique and will definitely surprise anyone you serve them too. They are biscuit-bao buns, meaning the dough is just canned biscuits! These buns are filled with a sriracha-garlic and butter ramen, scrambled eggs, bacon and cheese! Try them for your ramen-lovers or omit the ramen if you are not fond of it 🙂
Breakfast Bao Buns
Biscuit dough takes a JOURNEY in this recipe, as it is used for the bar bun itself! These buns are then stuffed with sriracha-garlic butter ramen, scrambled eggs, bacon and cheese! If you are not a fan of ramen, then go ahead and omit that from the recipe 🙂
Equipment
- 1 steaming basket (if you don't have a steaming basket, School of Wok has GREAT recommendations: https://schoolofwok.co.uk/tips-and-recipes/how-to-steam-buns-without-a-bamboo-steamer )
- parchment paper or steaming mesh cloth
Ingredients
- 1 can biscuits Pillsbury Grands original biscuits
- 1 cup shredded cheese (I used Mexican blend)
- 8 pieces bacon cooked and crumbled
- 6 lg eggs
- 3 tbsp milk
- salt & pepper to taste
- 2 pks ramen (3 oz packs)
- 2 tbsp sriracha
- 1 tbsp minced garlic
- 2 tbsp melted butter
Instructions
- Start by boiling your ramen according to directions. Set noodles aside and season with sriracha, garlic and melted butter.
- Grease a pan and place on medium-low heat. In a bowl whisk eggs with milk, pepper and salt. Scramble egg mixture in skillet for about 5 minutes, just so they’re underdone slightly. Set aside in bowl. Don't get rid of your pan if your steaming basket will fit! Just give it a rinse. Less dishes is always helpful.
- Cook bacon and set aside. Crumble when cooled.
- In a deep pan (or the one you scrambled eggs in) , boil water to prep for steaming basket.
- On a large surface or cutting board, one by one, press out the biscuit as flat is possible without tearing. Then, place a little less than a 1/4 cup of your ramen. Pause here and stretch out the dough even more if necessary (Should be an inch of space around entire plop of ramen. Then add about 4 tbs eggs, followed by 4 tbsp of the bacon, and around 4 tbs of cheese. Pull all sides up and meet to middle. Give it a twist and fold together to make a tip. It doesn't have to be pretty, just sealed!
- Be very careful to line your steaming basket with pieces of parchment paper underneath to prevent sticking. I would prep 8 circled of parchment that are 2 inches in diameter. Another option is to use a steaming cloth.
- Steam the buns 3 at a time if you have an average sized steamer. They should have about 1.5 inches between each one to be safe. Steam for 8-10 minutes or until dough does not stick to itself.
- When removing the Bao Buns, ensure you are using a flexible spatula that can get underneath easily. These buns will be super sticky on the bottom, so try not to rush removing them off of their surface. Enjoy them with a bed of ramen noodles if you have some extra or just a sriracha-ketchup. I usually do 3/4 ketchup to 1/4 sriracha. Eat up!