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Eggs Benedict Breakfast Sandwiches

  • Prep 15 min
  • Total 30 min
  • Ingredients 5
  • Servings 8

Looking for an easy-yet-indulgent breakfast? Try this stacked up version of eggs benedict that only takes minutes to make. ...MORE+ LESS-

Nicole Nared-Washington
September 20, 2016

Ingredients

1
can Pillsbury™ Grands!™ Homestyle refrigerated Southern style or buttermilk biscuits
8
pasteurized eggs*
8
slices cooked ham
8
slices Cheddar cheese
8
tablespoons whole-grain mustard

Steps

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  • 1
    Heat oven to 325°F. Line cookie sheet with cooking parchment paper.
  • 2
    Separate 1 can Pillsbury™ Grands!™ Homestyle refrigerated southern style or buttermilk biscuits into 8 biscuits. Place sides touching on cookie sheet. Bake 15 minutes or until golden brown. Remove from cookie sheet to cooking rack.
  • 3
    Meanwhile, heat 10-inch nonstick skillet over medium heat. Break 1 pasteurized egg into custard cup; carefully slide into skillet. Repeat with 3 more eggs. Cook 3 to 4 minutes or until whites are cooked and yolk is still intact. Repeat with remaining 4 pasteurized eggs.
  • 4
    In separate skillet, cook 8 slices cooked ham 2 to 3 minutes on each side.
  • 5
    Split each biscuit. On each bottom biscuit half, place with 1 slice Cheddar cheese. Top each with 1 ham slice and 1 egg. Spread 1 tablespoon whole-grain mustard on each top biscuit half; place each on top of egg. Serve sandwiches immediately.

Expert Tips

  • *Use only pasteurized (eggs or egg whites) in this recipe to prevent the risk of food poisoning that can result from eating (raw or undercooked) eggs.

Nutrition Information

No nutrition information available for this recipe

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