When my family visits, I love to make my nephew happy by serving breakfast with pork and cheese. I created this as a twist on the traditional breakfast sandwich.
—KELLY BOE WHITELAND, IN
PREP: 30 MIN. • BAKE: 15 MIN. • MAKES: 6 SERVINGS
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 ingredients are 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 the prosciutto begins to brown, stirring occasionally. Stir in the 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.