Cheesy Ham and Apple Cups

Each tender biscuit cup holds a tasty combination of ham, apple, onion and cheese in an all-in-one breakfast shortcut that's perfect any morning of the week.

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Servings 10

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( 44 ) Ratings

44 Ratings

5 Stars 12%

4 Stars 16%

3 Stars

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1 Stars

Member Reviews ( 24 )

6c6a0478-77c9-4256-a801-58e95dead04b

Bake-Off® Contest 44, 2010

Linda Jankowich

Latham, New York

ingredients 8
Prep Time 20 min
Total Time 50 min

Ingredients

1: can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (10 biscuits)

1/3: cup sour cream

1/2: teaspoon Dijon mustard

1/4: cup Smucker's® Apricot Preserves

3/4: cup finely chopped cooked ham steak or cooked ham

3/4: cup finely chopped tart apple

3/4: cup shredded sharp white or yellow Cheddar cheese (3 oz)

2: tablespoons finely chopped green onions (2 medium)

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Directions

1 Heat oven to 375°F. Spray 10 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.
2 Separate biscuit dough into 10 biscuits. On waxed paper, press each biscuit into 3-inch round. Press each dough round in muffin cup.
3 In medium bowl, stir sour cream, mustard and preserves until well blended. Stir in ham, apple, cheese and onions until well blended. Divide ham mixture among muffin cups.
4 Bake 18 to 25 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes. Serve warm.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 4g, 4% Trans Fat 1g 1% ),
Cholesterol: 20mg; 20%;
Sodium: 580mg; 580%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 0g 0% Sugars 7g 7% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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mudders

report Posted Jan. 10, 2013 7:01 AM

These are great!! I changed up the recipe a little, by substituting cooked breakfast sausage meat (I used brown sugar flavored sausage - yum), which I removed from the casing. We made a double batch of these for a birthday breakfast buffet at work and they were a big hit. To save time, I prepared the filling the night before, then prepared the dough and filled and baked the cups the next morning. Transported them to work in a 9x13 pan. When I got to work I removed the lid of the pan and put the pan on top of a warming tray. They heated up nicely. Something different because they aren't f

chrisnjkne

report Posted Sep. 20, 2012 12:53 PM

I made these yesterday. Actually, there was enough "filling" for 20 biscuits, unless I made them incorrectly, but mine were wonderful too. My picky kids enjoyed them, and even though we had more than enough for dinner, the kids even kept coming back and getting one every now and then after dinner was over for a snack (which is unusual, since they HATE eating left overs!). The biscuits are great hot or at room temperature. Great for a crowd and easy to assemble! This a DEFINITELY a keeper recipe! Thank you Pillsbury!

windsinger89

report Posted Apr. 7, 2012 8:06 AM

When I saw the ingredient list, I thought this might be a little strange, but it was surprisingly good. Very quick and easy to make, and my family really enjoyed it.

iclark10

report Posted Mar. 28, 2012 2:13 PM

To "ageekymom": Should you try making the dough in each cup thinner & higher up the walls of the muffin tins? Then you can perhaps get more filling in each? Just a suggestion!

rldubya

report Posted Feb. 11, 2012 2:34 PM

turned out great but I made a few changes. I didn't have apricot preserves, sub- plum jelly, didn't have green onions, sub white onion. This is an easy recipe to change to your preference.