HAM AND CHEDDAR BREAKFAST SANDWICHES
Breakfast for a crowd has never been easier! The trick to these ingenious breakfast sandwiches is baking the eggs and ham together in your 13x9 dish. Top with cheese, and serve with Pillsbury™ Grands!™ Buttermilk Biscuits.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Make biscuits as directed on bag.
- Reduce oven temperature to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In large bowl, beat eggs, cream, salt and pepper with whisk. Stir in ham. Pour egg mixture into baking dish. Bake 25 to 28 minutes or until egg mixture is set and knife inserted in center comes out clean. Sprinkle cheese over top. Bake 4 to 6 minutes or until cheese is melted.
- Cut baked eggs into 4 rows by 3 rows to make 12 squares. Split biscuits, and fill each with 1 egg square.
Nutrition Facts : Calories 370, Carbohydrate 25 g, Cholesterol 220 mg, Fat 3 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 3 g, TransFat 0 g
BAKED BISQUICK BREAKFAST SANDWICH
I've not made this before, and I'm not sure it'll hold up as an actual sandwich, but I think it'll be yummy as a casserole type dish. It's here for safe keeping. Cook time includes standing time. From Bisquick II
Provided by JESMom
Categories Breakfast
Time 47m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Spray an 8 inch square baking dish with nonstick cooking spray.
- Stir Bisquick, milk and egg until blended. Spread half of the batter in the dish. Top with turkey, 1 cup of cheese and bacon. Spread remaining batter over bacon.
- Bake uncovered 29 minutes or until golden brown and set. Sprinkle with remaining cheese. Bake 3 more minutes until cheese is melted.
- Let stand 5 minutes before cutting.
Nutrition Facts : Calories 380.6, Fat 21.2, SaturatedFat 9.7, Cholesterol 89.1, Sodium 1098.2, Carbohydrate 29.2, Fiber 0.9, Sugar 5.6, Protein 17.6
BREAKFAST BISCUIT CUPS
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside., In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set., Press each biscuit onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese., Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Freeze option: Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave 1 frozen biscuit cup on high for 50-60 seconds or until heated through.
Nutrition Facts : Calories 303 calories, Fat 18g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 774mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.
MAKE-AHEAD BREAKFAST BITES
This genius recipe is an entire hot breakfast, all ready-to-go in one tasty muffin cup. Eggs, ham and cheese team up in this ultimate morning energy booster.
Provided by Annalise Sandberg
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray
- In medium bowl, mix Bisquick mix and milk with wooden spoon to form thick dough. Dump out onto floured surface, and use a floured rolling pin to roll it 1/4 inch thick. Cut into rounds with 3- or 4-inch round cutter.
- Press the rounds into muffin cups. Sprinkle cheese in each cup, followed by a few cubes of ham. Crack the eggs individually into small bowl, then gently slide 1 egg into each muffin cup. Top with remaining cheese and ham. Sprinkle with salt, pepper and rosemary.
- Bake 20 to 25 minutes or until egg whites are set. Cool in pan 5 minutes, then lift cups out using knife. Serve immediately.
- Store leftover egg cups in an airtight container in the fridge up to 3 days or in the freezer up to 1 week. Reheat in the microwave.
Nutrition Facts : Calories 270, Carbohydrate 23 g, Cholesterol 200 mg, Fat 1, Fiber 0 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 2 g, TransFat 0 g
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- Meanwhile, spray 9-inch glass pie plate with cooking spray. In small bowl, mix eggs, milk, salt and pepper. Pour into pie plate. Microwave uncovered on High about 1 minute 30 seconds, lifting edge with spatula to let egg mixture run underneath every 30 seconds, until set. Fold in half; if still wet, microwave 30 seconds longer. Sprinkle with cheese. Cover with plastic wrap.
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