Breakfast Biscuit Bakes
This easy breakfast recipe turns scrambled eggs and biscuits into a fun and tasty meal the kids will love.
- 1 (10.2-ounce) can (5) refrigerated big flaky biscuits
- 1 tablespoon Butter
- 1/3 cup finely chopped onion
- 1/2 cup chopped cooked ham
- 5 Eggs, well beaten
- 4 (3/4-ounce) slices American Cheese, chopped
Preparation time 25mins
Cooking time 40mins
Adapted from landolakes.com
Heat oven to 350°F.
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, 1-2 minutes or until onion is softened. Add ham; continue cooking 1 minute. Add eggs; cook, lifting gently and stirring slightly to allow uncooked portions to flow underneath, 1-2 minutes or until set. Immediately remove from heat; cool slightly.
Sprinkle about 1 teaspoon 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 14-17 minutes or until puffed and biscuits are lightly golden brown on edges. Serve warm.