CHEDDAR BISCUIT BREAKFAST SANDWICH RECIPES

Steps:

• Heat oven to 375°F. Make biscuits as directed on bag.
• Reduce oven temperature to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large bowl, beat eggs, cream, salt and pepper with whisk. Stir in ham. Pour egg mixture into baking dish. Bake 25 to 28 minutes or until egg mixture is set and knife inserted in center comes out clean. Sprinkle cheese over top. Bake 4 to 6 minutes or until cheese is melted.
• Cut baked eggs into 4 rows by 3 rows to make 12 squares. Split biscuits, and fill each with 1 egg square.

Steps:

• Preheat oven to 425 degrees F. Lightly grease a cookie sheet. Stir together flour, baking powder, and salt in a large bowl. Pour in enough cream to just form a dough. On a lightly floured surface, knead dough gently several times and divide into 4 equal balls. Pat out each ball to make a flat 3-inch round on cookie sheet. Bake about 20 minutes or until pale golden. Transfer to a rack and let cool slightly. Meanwhile, in a large skillet and over medium heat, cook bacon, turning once, until just golden. Transfer bacon to a plate and cover with aluminum foil to keep warm. Reduce heat to low, add butter to skillet, and heat until foam subsides. Add salt and pepper to eggs and add to pan. Cook, stirring frequently, until eggs are just beginning to set. Sprinkle cheese on top, cover, and remove pan from heat. Let stand for 2 minutes. To assemble sandwiches, cut biscuits in half horizontally with a serrated knife. Top 4 bottom halves with a bacon slice and 1/4 cheese-covered scrambled eggs. Top eggs with another slice bacon and remaining biscuit halves.