Breakfast Biscuit Bakes
Ingredients:
4 (3/4-ounce) slices Land O Lakes® Deli American Cheese
1 (10.2-ounce) can (5) refrigerated big flakey biscuits
1 tablespoon Land O Lakes® Butter
1/3 cup finely chopped onion
1/2 cup chopped cooked ham
5 Land O Lakes® All-Natural Eggs, well beaten
Directions:
Heat oven to 350°F. Stack cheese slices. Cut into thin strips; coarsely chop. Set aside.
Separate biscuits; cut each in half. Let stand at room temperature 5 minutes to soften. Press each piece onto bottom and up sides of 10 lightly greased muffin pan cups. Set aside.
Melt butter in 10-inch nonstick skillet over medium-high heat; add onion. Cook, stirring occasionally, until onion is softened (1 to 2 minutes). Add ham; continue cooking 1 minute. Add eggs; cook, lifting gently and stirring slightly to allow uncooked portions to flow underneath, until set (1 to 2 minutes). Immediately remove from heat; cool slightly.
Sprinkle about 1 teaspoon chopped cheese into each biscuit cup. Divide egg mixture among muffin cups. Press down egg mixture slightly; sprinkle each muffin cup equally with remaining cheese.
Bake for 14 to 17 minutes or until puffed and biscuits are lightly golden brown on edges. Serve warm.
4 (3/4-ounce) slices Land O Lakes® Deli American Cheese
1 (10.2-ounce) can (5) refrigerated big flakey biscuits
1 tablespoon Land O Lakes® Butter
1/3 cup finely chopped onion
1/2 cup chopped cooked ham
5 Land O Lakes® All-Natural Eggs, well beaten
Directions:
Heat oven to 350°F. Stack cheese slices. Cut into thin strips; coarsely chop. Set aside.
Separate biscuits; cut each in half. Let stand at room temperature 5 minutes to soften. Press each piece onto bottom and up sides of 10 lightly greased muffin pan cups. Set aside.
Melt butter in 10-inch nonstick skillet over medium-high heat; add onion. Cook, stirring occasionally, until onion is softened (1 to 2 minutes). Add ham; continue cooking 1 minute. Add eggs; cook, lifting gently and stirring slightly to allow uncooked portions to flow underneath, until set (1 to 2 minutes). Immediately remove from heat; cool slightly.
Sprinkle about 1 teaspoon chopped cheese into each biscuit cup. Divide egg mixture among muffin cups. Press down egg mixture slightly; sprinkle each muffin cup equally with remaining cheese.
Bake for 14 to 17 minutes or until puffed and biscuits are lightly golden brown on edges. Serve warm.
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