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

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.