Bacon 'N' Egg Biscuits-Amy

2 cups buttermilk biscuit mix
7 tablespoons water
8 eggs
8 slices processed American cheese
8 bacon strips, halved and cooked

CAN USE REFRIGERATOR BISCUITS. In a bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a 3-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.

Tomato Bacon Grilled Cheese-Amy

8 slices bacon
1/4 cup butter, softened
8 slices white bread
8 slices American cheese
8 slices tomato

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
2. Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.