Breakfast Biscuit Bakes

This easy breakfast recipe turns scrambled eggs and biscuits into a fun and tasty meal the kids will love.

Photo by Gil T.
Adapted from landolakes.com

PREP TIME

25

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Adapted from landolakes.com

Ingredients

  • 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

Directions

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.

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