Ham Biscuit Breakfast Cups Food

FREEZER-FRIENDLY HAM AND CHEESE BREAKFAST BISCUIT BOMBS

Steps:

• Heat oven to 350°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray. In medium bowl, add eggs and pepper; beat well with whisk. Reserve 8 teaspoons of the shredded cheese.
• In 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat. Pour in beaten eggs; cook 1 1/2 to 2 1/2 minutes, stirring frequently, until eggs are firm but still moist. Remove from heat; stir in remaining cheese until melted. Add ham; stir mixture well. Cool 5 minutes.
• Separate dough into 8 biscuits; let stand 5 minutes. Gently pull each biscuit apart partially, leaving bottom and lower sides intact, forming a deep pocket. Place 1/4 cup egg mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. Repeat for remaining biscuits. (Biscuits will be full.)
• In small microwavable bowl, microwave remaining 1 tablespoon butter uncovered on High 20 to 30 seconds or until melted. Brush on top of each biscuit. Top each biscuit with reserved shredded cheese.
• Bake 15 to 18 minutes or until biscuit tops are golden brown and inside mixture is heated through. Serve immediately. Or if freezing for later use, transfer to cooling rack, and refrigerate until cool, about 45 minutes.
• To Freeze and Reheat: Wrap each baked, cooled biscuit tightly in plastic wrap and a layer of foil. Transfer to large resealable freezer plastic bag; place in freezer. To reheat from frozen, remove one biscuit from storage bag; unwrap completely. Wrap biscuit in paper towel; place on microwavable plate. Microwave on Medium-Low (30%) 1 1/2 minutes; microwave on High 1 1/2 to 2 minutes or until biscuit bomb is heated through and center is at least 165°F. Let stand 1 minute before serving.

HAM QUICHE BISCUIT CUPS

Steps:

• Preheat oven to 375F. Grease muffin cups.
• Beat cream cheese, milk, and eggs until smooth. Stir in cheese and onions.
• Split each biscuit in half. (this is why flakey dough works best). Place one biscuit in each cup pressing down to form a "biscuit cup". You should be able to form about a 1/4 inch "rim".
• Place 1/2 of ham at the bottom of the biscuit cups. Spoon about 2 Tbs. of egg mixture into each cup. Top with remaining ham and bake until filling is set and edges of biscuits are golden brown. About 20 minutes should do it.
• Remove from pan and serve immediately. They also travel well if you're going to a pot luck or other event.

HAM & BISCUIT BREAKFAST CUPS

Steps:

• Preheat oven to 375°. Stir together biscuit mix and milk to form a soft dough. On a lightly floured surface, pat dough to 1/4-in. thickness; cut 12 biscuits using a floured 3-1/2-in. round cutter. Press each onto bottom and up sides of a greased muffin cup., Divide cheese, green pepper and ham among cups. Whisk together eggs, horseradish, salt and pepper; pour into cups. Sprinkle with rosemary., Bake until eggs are set, 20-25 minutes. Let stand 5 minutes before removing from pan.

HAM AND CHEESE DROP BISCUITS

Steps:

• Preheat oven to 475 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. In a large bowl, combine flour, cheese, ham, parsley, baking powder, baking soda, salt, garlic powder and pepper. Grate butter using the large holes of a box grater. Stir into the flour mixture. Add buttermilk and stir using a rubber spatula until a soft dough forms. Drop 24 large mounds of the dough (about 3 tablespoons each) onto the prepared baking sheets. Place into oven and bake for 14-18 minutes, or until golden brown, rotating pans halfway through baking. Serve warm.

HAM AND EGG BREAKFAST CUPS

Steps:

• Gather the ingredients.
• Preheat an oven to 350 F.
• Spray a muffin pan (6 tins) with cooking oil or grease with butter. Ideally, use a nonstick muffin pan. Line each tin with a piece of ham. Let the center of each piece of ham drop into the bottom of the tin, then press it down and along the edges, letting the ham fold to fit the tin. Put 1 tablespoon of cheese in the bottom of each ham-lined tin. Set aside.
• Trim the green onions and finely chop the white and light green parts. Discard the dark green tops or reserve for another use. Divide the chopped green onion evenly between the 6 tins.
• Crack the eggs into a medium bowl. Whisk the eggs until smooth, with no puddles of yolks or strings of whites. Add the milk and whisk to combine.
• Divide the egg mixture evenly between the 6 tins. Pour the mixture gently into the tins. As you pour, some of the egg mixture may flow in between the tin and the ham-don't worry, that's why you've sprayed the tin with oil!
• Bake until the egg mixture puffs slightly and is set, about 20 minutes.
• Let the ham and egg cups sit a few minutes before removing them from the tins. Use a spoon or small spatula to gently remove the ham and egg cups from the tins.
• Serve immediately (although they aren't bad just warm or even at room temperature). Enjoy!

HAM AND CHEESE BISCUIT CUPS RECIPE - (4.4/5)

Steps:

• Grease your muffin tin and preheat oven to 375°F. Press the biscuits flat with your hands and press then them into the muffin tin cups. Fill the biscuit cups with the ham and cheese. Whip eggs in a separate bowl and fill the cups evenly with the egg mixture. Season with salt and pepper. Bake the cups for 20 to 25 minutes, until the eggs have set and the biscuits are golden brown.

BREAKFAST BISCUIT CUPS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside., In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set., Press each biscuit onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese., Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Freeze option: Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave 1 frozen biscuit cup on high for 50-60 seconds or until heated through.

BREAKFAST CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
• Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup.
• Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups.
• Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture.
• Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes.

BISCUIT AND HAM BREAKFAST BAKE

Steps:

• In a skillet over medium heat, heat oil. Add onions and cook until limp.
• Add ham and cook, stirring occasionally, until lightly browned. With a slotted spoon, remove from pan and drain on paper towels.
• Separate biscuit dough and cut each into quarters.
• In a bowl, combine eggs, milk, hot sauce, and salt and pepper to taste. Whisk together until frothy.
• Add biscuit pieces and toss to coat. Add green onions, cheese, ham and gently fold together.
• In a lightly-greased baking dish, pour the mixture and arrange biscuits in a single layer.
• Bake in a 350 oven for about 20 to 25 minutes or until golden. Remove from oven and allow to stand for 3 to 5 minutes.
• Cut into squares or spoon onto serving plates. Serve warm.

HAM AND CHEESE BREAKFAST CASSEROLE WITH BISCUITS

Steps:

• Preheat oven to 350ºF
• Whisk together eggs, milk, mustard, salt and pepper.
• In large bowl combine biscuits, ham, 4 ounces cheese and egg mixture. Toss gently to evenly coat. Transfer everything to a greased 9×13 casserole dish. Cover with foil.
• Bake for 30 minutes. Uncover, top with remaining cheese then bake 15 more minutes.
• Let sit 5-10 minutes. Slice and serve topped with sliced green onions and butter.Best if served drizzled with white breakfast gravy, hollandaise or butter sauce.

HAM AND CHEESE DROP BISCUITS

Steps:

• Place a 10" cast iron skillet in the oven and preheat it and the oven to 400˚.
• In a mixing bowl, combine flour, baking powder and salt and whisk to combine and remove any lumps.
• Cut 6 Tablespoons of the cold butter into small pieces and using a pastry cutter or fork, cut it into the flour until the butter pieces are the size of small peas and well incorporated.
• Add buttermilk, ham and cheese and stir until the mixture just comes together into a wet dough. Place the dough in the freezer to chill for 5 minutes.
• While the dough is chilling, add the remaining 2 Tablespoons of butter to the preheated cast iron skillet in the oven to melt.
• Once the butter is melted, remove the skillet from the oven using a towel or oven mitts and remove the dough from the freezer. Scoop the dough out in 8 equal pieces and drop it into the buttered skillet.
• Place the skillet back in the oven and allow the biscuits to bake for 20-25 minutes, until the tops and edges of the biscuits are golden brown.

HAM AND CHEESE BISCUITS

Steps:

• Preheat oven to 450 degrees.
• In a large bowl, combine flour, baking powder, sugar and salt.
• Add butter and incorporate into flour mixture using a pastry blender or your fingers. Mixture should be crumbly looking.
• Mix in ham and cheddar cheese.
• In a separate bowl, combine sour cream and milk together. Add to flour mixture. Stir just until combined. The mixture should be sticky.
• Use an ice cream scoop or a large spoon and place mounds of dough on a greased baking sheet.
• Bake in a preheated 450 degree oven for 15 minutes or until golden.
• Cool on a baking rack.

HAM AND EGG CUPS

Steps:

• Preheat your oven to 400 degrees F. Lightly grease four nonstick muffin tin cups and line each of them with a ham slice, as shown in the video below.
• Break an egg into each cup. Season them with salt, pepper, onion powder, and red pepper flakes.
• Bake until the eggs are set, 12-15 minutes.
• Cool the cups for 5 minutes in the pan. Then slide a spoon underneath each cup to release them from the pan. Serve immediately.

BREAKFAST CUPS

Steps:

• Open the biscuits (I used Grands, but others would do) and pull each apart into two halves. Press the dough into pre-sprayed muffin pans bringing up the edges to the top. The jumbo muffin size works well.
• Mix other ingredients together and spoon into each biscuit.
• Bake in 350 oven until golden brown.

HAM AND CHEESE BISCUITS

Steps:

• Preheat oven to 450°F. Line a baking sheet with parchment paper. Set aside.
• In a large mixing bowl, use a whisk to sift together flour, baking powder, baking soda and salt.
• Add grated butter, mix until evenly distributed.
• To the bowl add ham, cheese and chives, mix well until coated and even throughout.
• Make a well in the center adding buttermilk. Gradually mix into the dry ingredients until fully absorbed. (You may need to bring dough together using your hands toward the end of mixing.)
• Turn out onto a lightly floured non-stick surface. Turn a couple of times to bring together and lightly coat with flour.
• Press or roll into a circle 3/4-1 inch thick. Use a 3 inch cutter and cut into rounds. Re-roll scraps, shape and cut until all dough is used. Place rounds 2 inches apart on pan. Brush tops with melted butter.
• Bake for 16-18 minutes or until golden and puffed.
• Serve immediately brushed with additional butter, if desired.

HAM BISCUITS

Steps:

• Preheat oven to 400°F.
• In a bowl whisk together flour, baking powder, salt and sugar and with a fork or pastry blender blend in lard until mixture resembles course meal. Add milk, a little at a time, stirring until dough just pulls away from side of bowl.
• Roll out dough 1/2 inch thick on a lightly floured surface. Cut out biscuits with a 1 1/2-inch round cutter and transfer to an ungreased baking sheet. Reroll scraps and cut out more biscuits in same manner.
• Bake biscuits in middle of oven until pale golden, 10 to 15 minutes. Makes 20 silver dollar-size biscuits.
• Split biscuits in half and spread lightly with mustard and horseradish. Put ham between biscuit halves.

HAM, ASPARAGUS & SWISS BISCUIT CUPS

Steps:

• Preheat oven to 350 degrees. Grease a muffin pan with cooking spray.
• Separate biscuits and place one in muffin cup in a muffin pan, pressing the dough down to conform to the shape.
• Bake for 5 minutes. Press down again with a spoon to make them to conform to shape. They may puff up during cooking.
• In a large bowl, beat together eggs, milk, salt and pepper. Stir in ham and asparagus spears. Divide between biscuit cups. Top with Swiss cheese.
• Bake for 20 minutes. or until eggs are set and biscuits are lightly browned.
• Let cool 5 to 10 minutes before removing from the pan.

HAM AND CHEESE BISCUITS RECIPE

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl combine dry ingredients.
• With a pastry blender or two knives, cut in cold butter until well coated in dry ingredients. You want to have small chunks of butter in your biscuit dough.
• Gently stir in ham, cheese and Shamrock Farms Cottage Cheese. Mix until just starting to combine.
• Coat your hands with flour and work the biscuit dough together by hand by folding it on itself repeatedly until all ingredients are in one fairly cohesive ball of dough. It will still be stick and rough, that is fine.
• Turn dough onto a flat surface that has been coated with flour. Fold dough over onto itself a few more times, then gently roll dough to about 3/4" thick. Using a circle cutter, gently cut 12 round biscuits.
• Place biscuits on an ungreased baking sheet. Bake for approximately 12 minutes or until golden brown. Remove from oven and allow to cool slightly. then serve warm.
• Store any leftover biscuits covered, in the refrigerator.

HAM AND CHEESE BISCUIT CUPS

Steps:

• Preheat oven to 375 and grease your muffin tin or place your silicone baking cups.
• Press the biscuit quarters flat with your hands and press then them into the muffin cups. Fill the biscuit cups evenly with the ham, cheese, and red bell pepper.
• Whisk eggs in a separate bowl and fill the cups evenly with the egg mixture. Season with salt and pepper.
• Bake the cups for 20 to 25 minutes, until the eggs have set and the biscuits are golden brown.

HAM QUICHE BISCUIT CUPS

Steps:

• Preheat oven to 375F. Grease muffin cups. Beat cream cheese, milk, and eggs until smooth. Stir in cheese and onions. Separate dough into biscuits. Optionally you can then split each biscuit in half again. (this is why flakey dough works best). Place one biscuit in each cup pressing down to form a "biscuit cup". You should be able to form about a 1/4 inch "rim". Place 1/2 of ham at the bottom of the biscuit cups. Spoon about 2 Tbs. of egg mixture into each cup. Top with remaining ham and bake until filling is set and edges of biscuits are golden brown. About 25 minutes should do it. Remove from pan and serve immediately. They also travel well if you're going to a pot luck or other event. Makes 16 biscuit cups

CHEESY BISCUIT BREAKFAST CASSEROLE WITH HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Press biscuits into the bottom of a 9x13-inch pan, flattening them out to the edges.
• Bake in the preheated oven until biscuits begin to rise and crisp, about 10 minutes. Remove from the oven and push the centers of the biscuits down to flatten. Leave oven on.
• While the biscuits are baking, heat oil in a large skillet over medium heat. Add hash browns, onion salt, garlic salt, salt, and pepper. Cook until golden brown, 5 to 7 minutes. Remove to a plate. Add ham to the same skillet and cook until browned, 3 to 5 minutes. Remove from the heat.
• Mix condensed soup and 1/2 cup milk in a bowl until combined. Whisk remaining milk with eggs in a separate bowl.
• Assemble casserole: Pour hash browns over the biscuits, then pour 1/2 of the butter over top. Sprinkle with 1 package of Cheddar cheese, then layer with condensed soup mixture, egg mixture, remaining butter, ham, and remaining package of cheese. Cover with aluminum foil.
• Bake in the oven for 25 to 30 minutes. Remove foil and cook for an additional 5 to 10 minutes.

EGGS AND HAM BISCUITS

Steps:

• Bake biscuits as directed on can.
• In medium bowl, combine beaten eggs, ham, parsley and milk and mix well.
• Melt butter over medium heat and add egg mixture.
• Cook for 6 to 10 minutes or until egg mixture is set, stirring and turning occasionally.
• Stir in cheese.
• Split biscuits and spoon egg mixture evenly onto bottom halves.
• Cover with top halves.