This hearty breakfast is a one-skillet wonder! Swimming in a pool of spicy marinara sauce are baked eggs, with tender, flaky biscuits studded with cheese and pancetta. The best part is you can make the biscuits ahead of time, making this a surprisingly quick breakfast, suited for entertaining.
In a medium bowl, stir together the Original Bisquick Mix, cheese, pancetta and milk until a sticky dough forms. Drop the dough onto a surface floured with Original Bisquick Mix, and gently knead a few times until you have a soft dough, using a little more Bisquick if it is too sticky. Roll the dough into a 1/2 inch disk, then cut using a 2 inch cutter. Transfer the biscuits to a parchment lined tray and refrigerate until ready to use. This can be done the night before. This will make about 18 biscuits. You can bake any extra if you wish.
Preheat the oven to 415 degrees F.
Stir the marinara, leeks, pancetta, and the cheese in a cast iron or oven safe skillet. Use the back of a spoon to create little pockets in the sauce, then gently break an egg in each pocket. Season with salt, pepper and red pepper flakes. Carefully drop in 3-4 biscuits. Bake for about 10-15 minutes, or until the eggs are baked and the biscuits are golden and risen. Serve immediately.
Notes
The biscuit recipe makes about 18 small biscuits, if you care to bake them by themselves. The baked eggs is adequate for 4 servings, but can easily be doubled or tripled, depending on your needs. If you double the recipe, you can also prepare it in a large baking dish.