Prosciutto & Cheddar Breakfast Biscuits Recipe

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Prosciutto & Cheddar Breakfast Biscuits Recipe
Prosciutto & Cheddar Breakfast Biscuits Recipe photo by Taste of Home
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Prosciutto & Cheddar Breakfast Biscuits Recipe

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Publisher Photo
When my family visits, I love to make my nephew Robbie happy by making any breakfast with pork and cheese. I created this as a twist on the traditional breakfast sandwich. —Kelly Boe, Whiteland, Indiana
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 2-1/3 cups biscuit/baking mix
  • 1/2 cup 2% milk
  • 3 tablespoons butter, melted
  • 1 to 2 tablespoons minced fresh chives
  • EGGS:
  • 6 large 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 shredded cheddar cheese

Directions

Preheat oven to 425°. In a bowl, combine biscuit mix, milk, melted butter and chives; mix just until moistened.
Turn dough onto a lightly floured surface; knead gently 8-10 times. Pat or roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake 12-14 minutes or until golden brown.
Meanwhile, in a large bowl, whisk eggs, milk and salt. Place a large skillet over medium heat. Add prosciutto and green onions; cook until prosciutto begins to brown, stirring occasionally. Stir in butter until melted. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese; remove from heat.
Split warm biscuits in half. Fill with egg mixture. Yield: 6 servings.
Originally published as Prosciutto & Cheddar Breakfast Biscuits in Taste of Home April/May 2014

Nutritional Facts

1 sandwich: 397 calories, 24g fat (11g saturated fat), 252mg cholesterol, 1062mg sodium, 31g carbohydrate (3g sugars, 1g fiber), 15g protein.

  • 2-1/3 cups biscuit/baking mix
  • 1/2 cup 2% milk
  • 3 tablespoons butter, melted
  • 1 to 2 tablespoons minced fresh chives
  • EGGS:
  • 6 large 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 shredded cheddar cheese
  1. Preheat oven to 425°. In a bowl, combine biscuit mix, milk, melted butter and chives; mix just until moistened.
  2. Turn dough onto a lightly floured surface; knead gently 8-10 times. Pat or roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake 12-14 minutes or until golden brown.
  3. Meanwhile, in a large bowl, whisk eggs, milk and salt. Place a large skillet over medium heat. Add prosciutto and green onions; cook until prosciutto begins to brown, stirring occasionally. Stir in butter until melted. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese; remove from heat.
  4. Split warm biscuits in half. Fill with egg mixture. Yield: 6 servings.
Originally published as Prosciutto & Cheddar Breakfast Biscuits in Taste of Home April/May 2014

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Reviews forProsciutto & Cheddar Breakfast Biscuits

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randcbruns User ID: 828588 111712
Reviewed Nov. 30, 2014

"My family LOVES these! They really impress and are so simple to make."

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Kools01 User ID: 1433384 117577
Reviewed Apr. 20, 2014

"Very easy and a nice change from the typical egg mcmuffin."

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Angel182009 User ID: 6228642 117684
Reviewed Apr. 8, 2014

"I loved how simple these were to prepare!"

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