Ham, Egg and Cheese Breakfast Sandwich
Who needs the morning drive-thru window when you can make your own Ham, Egg & Cheese Biscuit in five minutes flat? Bake your biscuits the night before and store in the fridge to make the morning even easier. Featuring Indiana Kitchen ham!
| Servings |
| 5 servings |
| Cook Time |
| 5 minutes |
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Who needs the morning drive-thru window when you can make your own Ham, Egg & Cheese Biscuit in five minutes flat? Bake your biscuits the night before and store in the fridge to make the morning even easier. Featuring Indiana Kitchen ham!
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Ingredients
- 8 slices Indiana Kitchen Cooked Ham
- 1 16oz can Pillsbury Grands Biscuits dough bake night before, makes 8 biscuits, store in fridge
- 8 eggs
- 8 slices American cheese
- salt and pepper to taste
Servings: servings
Instructions
- Preheat oven to 375°F.
- Add a drizzle of oil to two large frying pans and place each over medium heat. Break eggs one at a time into pans, keeping some space between them. Sprinkle eggs with salt and pepper. Cook 1 1/2 to 2 minutes or until eggs are set on bottom. Carefully turn eggs over; cook other side until center is firm.
- Meanwhile, remove biscuits from fridge, split in half and place on foil-lined baking sheet. Top each bottom half with 1 slice of cheese, 1 slice of ham and 1 egg. Cover with top halves of biscuits.
- Bake at 375°F for 2 to 3 minutes or until cheese is melted.
- Enjoy!
Recipe Notes
Fresh baked biscuits should stay good for about one week if refrigerated.
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