:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/E8a0ADPLhpWrKygI-tGg/4981c216d8aaa92da57d2e8c8844c5.jpg "Prosciutto and Cheddar Breakfast Biscuits")
Prosciutto and Cheddar Breakfast Biscuits
This recipe is presented by Eggland’s Best. Italy mingles with the Deep South for this two-stepping twist on the traditional breakfast sandwich. Melt the butter in the microwave or on the stovetop, and keep a close eye on it to prevent burning. If deli ham is more available than prosciutto, no worries: These protein-packed biscuits will still wow ’em.
Ingredients
- 21⁄3 Cup biscuit/baking mix
- 21⁄2 Cup 2% milk
- 3 tablespoon butter, melted
- 2 tablespoon chives, minced
- 6 large eggland's best eggs
- 1⁄4 teaspoon salt
- 2 ounce thinly sliced prosciutto or deli ham, cut into strips
- 2 green onions, chopped
- 1 tablespoon butter
- 1⁄2 Cup cheddar cheese, shredded
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Directions
Preheat the oven to 425°F.
In a bowl, combine the biscuit mix, milk, melted butter, and chives; mix it just until moistened.
Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll to a /4-inch thickness; cut with a floured 2 1/2-inch biscuit cutter.
Place the biscuits 2 inches apart on an ungreased baking sheet. Bake 12-1 minutes or until golden brown.
Meanwhile, in a large bowl, whisk the eggs, milk, and salt.
Place a large skillet over medium heat. Add the prosciutto and green onions; cook until the prosciutto begins to brown, stirring occasionally.
Stir in the butter until melted.
Add the egg mixture; cook and stir until the eggs are thickened and no liquid egg remains.
Stir in the cheese; remove from heat.
Split the warm biscuits in half. Fill with the egg mixture.
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