Ham and Egg Easter Biscuits

Pat Duran


This Bisquick baking mix - makes these biscuits easy for that Easter breakfast sandwich with ham and fried eggs or your favorite sausage gravy.Good with stew or add a little food coloring and St. Patrick's Day dinner rolls will be fantastic!
Betty Crocker you rock!

★★★★★ 1 vote
8 biscuits
35 Min
20 Min



12 oz
package of thawed spinach soufflé
2 3/4 c
original bisquick mix
3/4 c
shredded parmesan cheese
1/4 tsp
ground mustard


2 Tbsp
margarine or butter
8 large
eggs, or as many as you want to make


2 Tbsp
margarine or butter, softened
1 1/2 tsp
spicy brown mustard or your favorite


1/4 lb
thinly sliced cooked ham or deli ham or lots of cooked bacon


1Heat oven to 425^.
In medium bowl, mix all ingredients, just until moistened. On lightly floured surface, knead dough 8-10 times. Pat dough 3/4 thick; cut with a 3-inch round cutter(I use a washed and dried laundry detergent cap with air hole punched in top.)
Place biscuits on ungreased cookie sheet- i inch apart. Bake 13 to 16 minutes, until golden brown.
In a 12-inch skillet (nonstick), melt 1 tablespoon of the butter over medium-high heat. Break egg into custard cup; carefully slide into skillet. Repeat with 3 more eggs. Quickly reduce heat to medium-low. Cook 4 minutes, basting butter over eggs, until film forms over top and whites and yolks are not runny - but to your liking. Season to taste. Repeat with remaining butter and eggs.
3Mustard Butter:
In a small bowl, mix butter and brown mustard. Split 4 biscuits; spread cut sides with butter mustard mixture. Top each biscuit 1/2 with ham and 1 egg.( save the other 1/2 of these biscuits for the other 4 eggs. (you are using only 1/2 a biscuit for each serving). Don't you just love Betty's Kitchen!

About this Recipe

Course/Dish: Eggs, Other Breakfast, Biscuits
Main Ingredient: Vegetable
Regional Style: American