| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | Breakfasts, Brunches | 10 | Servings |
INGREDIENTS
| 12 | oz | Pillsbury Big Country Refrigerated Buttermilk Biscuits |
| 1 | tb | Butter or margarine |
| 5 | Eggs | |
| 1/4 | c | Milk |
| 1/4 | ts | Seasoned salt or salt |
| 1 | ds | Pepper |
| 3 | sl | American cheese; cut into strips |
| 5 | sl | Thin cooked ham; cut into quarters |
INSTRUCTIONS
Heat oven to 400 degrees. Bake biscuits as directed on can. Meanwhile, melt margarine in medium skillet over medium heat; tilt pan to coat. In small bowl, combine eggs, milk, seasoned salt and pepper; blend well. Pour egg mixture into skillet; reduce heat to low. Cook until eggs are almost set but still moist, stirring occasionally from outside edge to center, allowing uncooked egg to flow to bottom of skillet. Remove from heat; top with cheese strips. Cover tightly; let stand 2-3 minutes or until cheese is melted. In another skillet, heat ham over low heat until thoroughly heated. To assemble sandwiches, split warm biscuits. Place 2 pieces of ham on bottom half of each biscuit. Spoon egg mixture evenly over ham. Top each with remaining biscuit halves. Recipe by: FRESH-BAKED BISCUITS Posted to recipelu-digest by GramWag@aol.com on Feb 8, 1998
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