SCRAMBLED BURGERS ON CANNED BISCUITS
This is something I started making when my children were little. I have made mini burgers with the same ingredients, but scrambled are just easier and faster.
Provided by SwoR8193
Categories One Dish Meal
Time 30m
Yield 30 burgers
Number Of Ingredients 11
Steps:
- Mix ground beef with 1/4 cup water (this makes the meat break up easier and cook more evenly).
- Place onion soup mix and minced onion in 1 cup of WARM water to rehydrate and cook biscuits according to package directions, while you brown the meat.
- In a skillet (I use cast iron) melt butter and brown meat until it begins to stick and brown on the bottom of the skillet.
- Add a little water to deglaze the bits that are sticking.
- Do this 3 or 4 times.
- (Deglazing adds a LOT of flavor but can be skipped, but it really effects the out come.) After deglazing add the soup, onion and water mixture with remaining seasonings.
- If you prefer a little more gravy texture thicken with the cornstarch and water (slurry), or you can cook the liquid out.
- (I like the gravy.) Divide biscuits and top with the meat, pickles, and mustard or any other hamburger toping you prefer.
- You can serve this on regular hamburger buns or even hotdog buns if desired.
- Served on hamburger buns, it tastes similar to a Krystal burger.
Nutrition Facts : Calories 340.8, Fat 16, SaturatedFat 4.5, Cholesterol 15.4, Sodium 1029.8, Carbohydrate 39.7, Fiber 1.4, Sugar 7.4, Protein 9.8
SCRAMBLED HAMBURGERS
This is a very quick and tasty recipe.Kids love it.Have been making this for my family for years and they really love it.
Provided by Elizabeth Wallen @RazorbackGirl40
Categories Burgers
Number Of Ingredients 11
Steps:
- Cook hamburger meat and onions together until done.
- While meat and onions are cooking toast the buns and set aside.
- Once your meat and onion mixture is done,pour into a large bowl.Combine your cheese whiz,pickles,tomato's,mustard,mayo,salt,pepper and garlic powder and mix well until everything is combined.Serve on toasted buns.Enjoy.
- *note you can serve with chips instead of buns if you perfer.
SCRAMBLED EGG BISCUIT CUPS
Marry scrambled eggs and biscuits in a 30-minute, start-to-finish breakfast treat.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cup of the milk until soft dough forms.
- Place dough on surface sprinkled with Bisquick mix. Shape into a ball; knead 4 or 5 times. Shape into 10-inch-long roll. Cut roll into 12 pieces. Press each piece in bottom and up side of muffin cup, forming edge at rim.
- Bake 8 to 10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation.
- In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and bacon until blended.
- To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle chives and additional bacon bits over tops.
Nutrition Facts : Calories 180, Carbohydrate 15 g, Cholesterol 150 mg, Fat 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 3 1/2 g, ServingSize 1 Biscuit Cup, Sodium 420 mg, Sugar 2 g, TransFat 1 g
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