Ham and Egg Easter Biscuits
Betty Crocker you rock!
- 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
How to Make Ham and Egg Easter Biscuits
- 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!