Name: Prosciutto and Cheddar Breakfast Biscuits
Total time: 45 min
Yield: 6
Ingredients: 2 1/3 cup biscuit/baking mix; 1/2 cup 2% milk; 3 tablespoon butter, melted; 1 to 2 tablespoon minced fresh chives; 6 eggland's best eggs (large); 2 tablespoon 2% milk; 1/4 teaspoon salt; 2 ounce thinly sliced prosciutto or deli ham, cut into strips; 2 green onions, chopped; 1 tablespoon butter; 1/2 cup shredded cheddar cheese

Ingredients

2 1/3 Cups biscuit/baking mix
1/2 Cup 2% milk
3 Tablespoons butter, melted
1 to 2 Tablespoon minced fresh chives
6 Eggland's Best eggs (large)
2 Tablespoons 2% milk
1/4 Teaspoon salt
2 Ounces thinly sliced prosciutto or deli ham, cut into strips
2 green onions, chopped
1 Tablespoon butter
1/2 Cup shredded cheddar cheese

Directions

Preheat oven to 425° F.

In a bowl, combine biscuit mix, milk, melted butter and chives; mix just until moistened.

Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.

Place 2 in. apart on an ungreased baking sheet.Bake 12-14 minutes or until golden brown.

Meanwhile, in a large bowl, whisk eggs, milk and salt.

Place a large skillet over medium heat. Add prosciutto and green onions; cook until prosciutto begins to brown, stirring occasionally.

Stir in butter until melted.

Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains.

Stir in cheese; remove from heat.

Split warm biscuits in half. Fill with egg mixture.