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This easy breakfast recipe turns scrambled eggs and biscuits into a fun and tasty meal the kids will love.
Heat oven to 350°F.
Separate biscuits; cut each in half. Let stand at room temperature 5 minutes to soften. Press each piece onto bottom and up sides of 10 lightly greased muffin pan cups. Set aside.
Melt butter in 10-inch nonstick skillet over medium-high heat; add onion. Cook, stirring occasionally, 1-2 minutes or until onion is softened. Add ham; continue cooking 1 minute. Add eggs; cook, lifting gently and stirring slightly to allow uncooked portions to flow underneath, 1-2 minutes or until set. Immediately remove from heat; cool slightly.
Sprinkle about 1 teaspoon cheese into each biscuit cup. Divide egg mixture among muffin cups. Press down egg mixture slightly; sprinkle each muffin cup equally with remaining cheese.
Bake 14-17 minutes or until puffed and biscuits are lightly golden brown on edges. Serve warm.
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Dietary Fiber: 0g
Love it! easy to make and serve
looks yummy, must try it!!!!
Tried it and loved it
This was an easy and delicious Easter morning treat before church. I had a small amt of steamed broccoli and asparagas and used those veggies rather than the green onions.
I used a couple of slices of turkey bacon (diced) instead of the ham and a half of diced red pepper. I let my grandkids fill their own and it turned out great! The next time we made this, I used chorizo as the meat and added a small dallop of salsa on top and the extra spice was nice. You can really modify this to suit your own taste. It's simple, delicious and fun to do with children.
I had to modify the recipe because of what I had on hand, so I used the giant biscuits (8/tube) and cut them in thirds and made them in a mini-muffin pan. I also used 4 links of leftover breakfast sausage links because that's what I had, six eggs (bcuz there was a higher biscuit ratio) and an extra slice of cheese as well. Cooking time was still about the same and this was delicious! Thanks!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3128
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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