Prosciutto Cheddar Breakfast Biscuits Recipes

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PROSCIUTTO AND CHEDDAR BREAKFAST BISCUITS



Prosciutto and Cheddar Breakfast Biscuits image

Add a new twist on the traditional breakfast sandwich by making these Prosciutto & Cheddar Biscuits!Recipe courtesy of Eggland's Best.

Provided by Eggland's Best

Time 44m59S

Yield 6

Number Of Ingredients 11

2 1/3 cup biscuit/baking mix
1/2 cup 2% milk
3 tablespoon butter, melted
1 to 2 tablespoon minced fresh chives
6 eggland's best eggs (large)
2 tablespoon 2% milk
1/4 teaspoon salt
2 ounce thinly sliced prosciutto or deli ham, cut into strips
2 green onions, chopped
1 tablespoon butter
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 425° F.
  • In a bowl, combine biscuit mix, milk, melted butter and chives; mix just until moistened.
  • Turn 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.

Nutrition Facts : ServingSize 1 serving, Calories 400 calories, Sugar 7 g, Fat 23 g, Carbohydrate 32 g, Cholesterol 199 mg, Fiber 1 g, Protein 15 g, SaturatedFat 10 g, Sodium 986 mg, TransFat 0.5 g

PROSCIUTTO & CHEDDAR BREAKFAST BISCUITS



Prosciutto & Cheddar Breakfast Biscuits image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 389 calories, Fat 22g fat (10g saturated fat), Cholesterol 226mg cholesterol, Sodium 969mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.

CHEDDAR BISCUIT BREAKFAST SANDWICHES



Cheddar Biscuit Breakfast Sandwiches image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 9 servings

Number Of Ingredients 17

2 cups all-purpose flour (270 grams)
2 teaspoons baking powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into pats (112 grams)
1 cup grated Cheddar (120 grams)
2 tablespoons finely chopped chives
1 1/4 cups plus 2 tablespoons buttermilk (310 milliliters plus 30 milliliters)
7 to 9 breakfast sausage links, casings removed (about 200 grams)
Cooking spray
9 eggs
1/4 cup milk (60 milliliters)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Cheddar (45 grams)
2 tablespoons finely chopped dill
1/2 cup halved cherry tomatoes (98 grams)

Steps:

  • For the biscuits: Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
  • Stir together the flour, baking powder, garlic powder and salt in a large bowl. Add the butter and snap and rub it in until the butter is pea sized. Stir in the Cheddar and chives, then make a well in the center and add in 1 1/4 cups of the buttermilk. Stir until just combined.
  • Using a large tablespoon or a 1/4 cup ice cream scoop, scoop 9 biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs.
  • For the eggs: Place a nonstick skillet over medium heat and add the sausage meat. Cook, breaking it apart with a wooden spoon, until golden brown and cooked through, 8 to 10 minutes. Remove the sausage from the pan and set aside.
  • Lightly grease a 9-inch square baking pan with cooking spray. Beat the eggs and milk together in a large bowl. Season with the salt and pepper. Add the Cheddar and dill and pour into the prepared pan. Scatter over the cooked sausage and tomatoes.
  • Retrieve the biscuits from the fridge and brush with the remaining 2 tablespoons of buttermilk. Bake the biscuits and the eggs for 15 minutes, then remove the eggs from the oven and set aside to cool slightly. Rotate the biscuits and continue baking until golden brown, 5 to 10 minutes.
  • Cut the eggs into 9 equal pieces. If serving right away, split the biscuits in half and sandwich in the eggs. If prepping ahead, transfer the eggs to a resealable container and place in the fridge. Cool the biscuits to room temperature and transfer to a resealable container or zip top bag and place in the fridge. Both can be stored for up to four days. To reheat, simply reheat in the microwave. Biscuits can also be split and lightly toasted in the toaster.

PROSCIUTTO PARMESAN BISCUITS



Prosciutto Parmesan Biscuits image

Provided by Sandra Lee

Categories     appetizer

Time 25m

Yield 12 biscuits

Number Of Ingredients 6

2 1/4 cups baking mix (recommended: Bisquick)
3 ounces prosciutto, finely chopped
2/3 cup cream
1/2 teaspoon black pepper
Extra-virgin olive oil
Grated Parmesan

Steps:

  • Preheat over to 450 degrees F.
  • In a large mixing bowl, combine baking mix, prosciutto, cream and black pepper; stir until just combined.
  • Knead dough 10 times on lightly floured surface and form into ball. Roll dough out into 1/2-inch thick. Cut with a 2 1/4-inch round cutter, pressing straight down; do not twist cutter.
  • Place biscuits on ungreased baking sheet. Lightly brush tops with oil and sprinkle with grated Parmesan. Bake for 10 minutes or until golden brown.

CHEDDAR BISCUITS FROM DIABETIC LIVING



Cheddar Biscuits from Diabetic Living image

Tender, flaky, cheesy biscuits are no longer an indulgence to avoid. Perfect for Asparagus, Prosciutto and Arugula Breakfast Sandwiches and Biscuits and Country Sausage Gravy (both recipes are diabetic friendly). From Spring 2013 Diabetic Living magazine.

Provided by Crafty Lady 13

Categories     Breads

Time 34m

Yield 8 biscuits

Number Of Ingredients 8

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons cold butter, cut into pieces
2 tablespoons plain fat-free Greek yogurt
1 tablespoon canola oil
1/4 cup reduced-fat shredded cheddar cheese
2/3 cup nonfat milk

Steps:

  • Preheat oven to 425°F In a large bowl stir together flour, baking powder and 1/4 teaspoon salt. Using a pastry blender or two knives, cut in butter pieces, yogurt and oil until mixture resembles coarse crumbs. Stir in cheese, Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.
  • Turn out dough onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat dough into an 8-1/2 x 4-1/2 inch rectangle. Cut dough lengthwise in half. Cut each half crosswise into four biscuits to make eight biscuits total. Place biscuits 1 inch apart on an ungreased baking sheet.
  • Bake about 14 minutes or until golden brown. Serve warm.
  • To Store: Place any remaining biscuits in an airtight container. Cover and store up to 2 days or freeze up to 2 months.

PROSCIUTTO AND CHEDDAR SANDWICHES



Prosciutto and Cheddar Sandwiches image

These are as simple as ham and cheese, but much more flavorful.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 10m

Yield Makes 8

Number Of Ingredients 5

16 thin slices rustic bread (toasted if desired)
3 tablespoons unsalted butter, room temperature
8 ounces extra-sharp cheddar cheese, thinly sliced
8 ounces thinly sliced prosciutto
3 tablespoons grainy mustard

Steps:

  • Spread 8 slices bread with butter. Top with cheese and prosciutto. Spread remaining 8 slices bread with mustard, and sandwich together.

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