Monday, May 23, 2011

Game Day Breakfast to Go

(Adapted from "The Deen Bros. Get Fired Up")

1 (12-ounce) can refrigerated buttermilk biscuits (10 count)
3 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 pound sliced deli ham, diced (or leftover ham)
1/2 cup plus 2 tablespoons grated cheddar cheese

Preheat oven to 350 degrees. Generously grease a 12-cup muffin pan. Using a sharp knife, slice each round of biscuit dough in half horizontally (making two rounds) (I used Grands biscuits with layers which were easy to pull apart - no knife necessary!) and place one round in each of 10 muffin cups. In a bowl, whisk together the eggs, salt, and pepper. Sprinkle the ham evenly over the biscuit rounds in the muffin cups. Spoon about 2 tablespoons of the egg mixture over the ham, dividing it evenly among muffin cups. Top each with the 1/2 cup cheddar cheese and cover each muffin cup with a remaining biscuit round. Sprinkle the remaining cheddar cheese on the biscuit tops. Fill the two empty muffin cups halfway with water to prevent scorching. Bake until the biscuits are golden and firm and the egg is cooked through, about 20 minutes. Let cool slightly. Use an offset spatula to loosen the edges of the biscuits and pop the biscuits out of the pan. Serve immediately or let cool completely and wrap in aluminum foil for on-the-go snacking.

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