EGG AND CHEESE BISCUIT RECIPES

Steps:

• Preheat the oven to 350 degrees.
• Grease a 2 quart baking dish. Layer the bread, ham, 2 cups cheese and 2 tablespoons chives in the dish.
• In a medium bowl, whisk together the eggs, milk, 1/4 teaspoon salt and 1/2 teaspoon pepper. Pour into the dish and top with the tomato slices in an even layer.
• Bake the eggs until nearly set, about 30 minutes. Sprinkle the remaining 1/2 cup of cheese and 1 tablespoon chives on top and bake until golden.

Steps:

• Cut two 8-inch rounds of cooking parchment paper. Place one round in bottom of air fryer basket. Spray with cooking spray.
• In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Remove from pan; place on paper towel. Carefully wipe skillet with paper towel. Add butter to skillet; melt over medium heat. Add 2 beaten eggs and pepper to skillet; cook until eggs are thickened but still moist, stirring frequently. Remove from heat; stir in bacon. Cool 5 minutes.
• Meanwhile, separate dough into 5 biscuits; separate each biscuit into 2 layers. Press each into 4-inch round. Spoon 1 heaping tablespoonful egg mixture onto center of each round. Top with one piece of the cheese. Gently fold edges up and over filling; pinch to seal. In small bowl, beat remaining egg and water. Brush biscuits on all sides with egg wash.
• Place 5 of the biscuit bombs, seam sides down, on parchment in air fryer basket. Spray both sides of second parchment round with cooking spray. Top biscuit bombs in basket with second parchment round, then top with remaining 5 biscuit bombs.
• Set to 325°F; cook 8 minutes. Remove top parchment round; using tongs, carefully turn biscuits, and place in basket in single layer. Cook 4 to 6 minutes longer or until cooked through (at least 165°F).