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