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Ham & Biscuit Breakfast Cups

I love using my grandfather's homemade horseradish in dishes. This particular dish is unique because it also calls for rosemary. I enjoy making these on the weekend and often share with my neighbors. These bites freeze nicely, too. —Danielle Lee, Sewickley, Pennsylvania
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    1 dozen

Ingredients

  • 3-1/2 cups biscuit/baking mix
  • 1 cup 2% milk
  • 2/3 cup shredded cheddar cheese
  • 1/2 cup chopped green pepper
  • 2/3 cup cubed fully cooked ham or 3-1/2 ounces Canadian bacon, cubed
  • 4 large eggs or 1 cup egg substitute
  • 2 to 3 tablespoons prepared horseradish
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Directions

  • Preheat oven to 375°. Stir together biscuit mix and milk to form a soft dough. On a lightly floured surface, pat dough to 1/4-in. thickness; cut 12 biscuits using a floured 3-1/2-in. round cutter. Press each onto bottom and up sides of a greased muffin cup.
  • Divide cheese, green pepper and ham among cups. Whisk together eggs, horseradish, salt and pepper; pour into cups. Sprinkle with rosemary.
  • Bake until eggs are set, 20-25 minutes. Let stand 5 minutes before removing from pan.
Nutrition Facts
1 serving: 204 calories, 8g fat (3g saturated fat), 74mg cholesterol, 640mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 9g protein.

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