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Prosciutto and Cheddar Breakfast Biscuits
6 servings Easy
Total: Active:
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Ingredients (12)

For the biscuits:

  • 2 1/3 cups biscuit/baking mix
  • 1/2 cup 2% milk
  • 3 tablespoons butter, melted
  • 2 tablespoons chives, minced

For the eggs:

  • 6 large Eggland’s Best eggs
  • 2 tablespoons 2% milk
  • 1/4 teaspoon salt
  • 2 ounces thinly sliced prosciutto or deli ham, cut into strips
  • 2 green onions, chopped
  • 1 tablespoon butter
  • 1/2 cup cheddar cheese, shredded
Nutritional Information
  • Calories397
  • Fat23.47g
  • Saturated fat10.48g
  • Trans fat0.46g
  • Carbs32.02g
  • Fiber1.26g
  • Sugar7.05g
  • Protein14.01g
  • Cholesterol198.28mg
  • Sodium839.03mg
  • Nutritional Analysis per serving (6 servings) Powered by

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.


  1. 1Preheat the oven to 425°F.
  2. 2In a bowl, combine the biscuit mix, milk, melted butter, and chives; mix it just until moistened.
  3. 3Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll to a 3/4-inch thickness; cut with a floured 2 1/2-inch biscuit cutter.
  4. 4Place the biscuits 2 inches apart on an ungreased baking sheet. Bake 12-14 minutes or until golden brown.
  5. 5Meanwhile, in a large bowl, whisk the eggs, milk, and salt.
  6. 6Place a large skillet over medium heat. Add the prosciutto and green onions; cook until the prosciutto begins to brown, stirring occasionally.
  7. 7Stir in the butter until melted.
  8. 8Add the egg mixture; cook and stir until the eggs are thickened and no liquid egg remains.
  9. 9Stir in the cheese; remove from heat.
  10. 10Split the warm biscuits in half. Fill with the egg mixture.
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