Best 4 Prosciutto Cheddar Breakfast Biscuits Recipes

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Calling all breakfast lovers! If you're looking for a hearty and delicious meal to kick-off your day, look no further than these Prosciutto Cheddar Breakfast Biscuits. These delectable biscuits are packed with savory prosciutto, sharp cheddar cheese, and a hint of fresh chives. They're perfect for a quick and easy breakfast on the go, or a leisurely brunch with friends and family.

In this article, you'll find two irresistible recipes for Prosciutto Cheddar Breakfast Biscuits. The first recipe is for classic buttermilk biscuits, made with simple ingredients like flour, butter, buttermilk, and a touch of baking powder. The second recipe is for a more decadent biscuit, made with a combination of buttermilk and heavy cream. Both recipes are easy to follow and yield light, fluffy biscuits that are perfect for enjoying with your favorite breakfast sides.

But it doesn't stop there! This article also includes a recipe for a mouthwatering prosciutto and cheddar filling, made with a combination of grated cheddar cheese, cooked prosciutto, and freshly chopped chives. This flavorful filling is the perfect complement to the fluffy biscuits, adding a savory and cheesy element that will leave you craving more.

Whether you're a fan of classic buttermilk biscuits or prefer something a little more indulgent, you're sure to find a recipe in this article that will satisfy your taste buds. So gather your ingredients, preheat your oven, and get ready to enjoy the best Prosciutto Cheddar Breakfast Biscuits you've ever tasted!

Let's cook with our recipes!

PROSCIUTTO AND CHEDDAR BREAKFAST BISCUITS



Prosciutto and Cheddar Breakfast Biscuits image

Add a new twist on the traditional breakfast sandwich by making these Prosciutto & Cheddar Biscuits!Recipe courtesy of Eggland's Best.

Provided by Eggland's Best

Time 44m59S

Yield 6

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 serving, Calories 400 calories, Sugar 7 g, Fat 23 g, Carbohydrate 32 g, Cholesterol 199 mg, Fiber 1 g, Protein 15 g, SaturatedFat 10 g, Sodium 986 mg, TransFat 0.5 g

PROSCIUTTO PARMESAN BISCUITS



Prosciutto Parmesan Biscuits image

Provided by Sandra Lee

Categories     appetizer

Time 25m

Yield 12 biscuits

Number Of Ingredients 6

2 1/4 cups baking mix (recommended: Bisquick)
3 ounces prosciutto, finely chopped
2/3 cup cream
1/2 teaspoon black pepper
Extra-virgin olive oil
Grated Parmesan

Steps:

  • Preheat over to 450 degrees F.
  • In a large mixing bowl, combine baking mix, prosciutto, cream and black pepper; stir until just combined.
  • Knead dough 10 times on lightly floured surface and form into ball. Roll dough out into 1/2-inch thick. Cut with a 2 1/4-inch round cutter, pressing straight down; do not twist cutter.
  • Place biscuits on ungreased baking sheet. Lightly brush tops with oil and sprinkle with grated Parmesan. Bake for 10 minutes or until golden brown.

CHEDDAR BISCUIT BREAKFAST SANDWICHES



Cheddar Biscuit Breakfast Sandwiches image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 9 servings

Number Of Ingredients 17

2 cups all-purpose flour (270 grams)
2 teaspoons baking powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into pats (112 grams)
1 cup grated Cheddar (120 grams)
2 tablespoons finely chopped chives
1 1/4 cups plus 2 tablespoons buttermilk (310 milliliters plus 30 milliliters)
7 to 9 breakfast sausage links, casings removed (about 200 grams)
Cooking spray
9 eggs
1/4 cup milk (60 milliliters)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Cheddar (45 grams)
2 tablespoons finely chopped dill
1/2 cup halved cherry tomatoes (98 grams)

Steps:

  • For the biscuits: Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
  • Stir together the flour, baking powder, garlic powder and salt in a large bowl. Add the butter and snap and rub it in until the butter is pea sized. Stir in the Cheddar and chives, then make a well in the center and add in 1 1/4 cups of the buttermilk. Stir until just combined.
  • Using a large tablespoon or a 1/4 cup ice cream scoop, scoop 9 biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs.
  • For the eggs: Place a nonstick skillet over medium heat and add the sausage meat. Cook, breaking it apart with a wooden spoon, until golden brown and cooked through, 8 to 10 minutes. Remove the sausage from the pan and set aside.
  • Lightly grease a 9-inch square baking pan with cooking spray. Beat the eggs and milk together in a large bowl. Season with the salt and pepper. Add the Cheddar and dill and pour into the prepared pan. Scatter over the cooked sausage and tomatoes.
  • Retrieve the biscuits from the fridge and brush with the remaining 2 tablespoons of buttermilk. Bake the biscuits and the eggs for 15 minutes, then remove the eggs from the oven and set aside to cool slightly. Rotate the biscuits and continue baking until golden brown, 5 to 10 minutes.
  • Cut the eggs into 9 equal pieces. If serving right away, split the biscuits in half and sandwich in the eggs. If prepping ahead, transfer the eggs to a resealable container and place in the fridge. Cool the biscuits to room temperature and transfer to a resealable container or zip top bag and place in the fridge. Both can be stored for up to four days. To reheat, simply reheat in the microwave. Biscuits can also be split and lightly toasted in the toaster.

GRILLED PROSCIUTTO-CHEDDAR SANDWICHES WITH ONION JAM



Grilled Prosciutto-Cheddar Sandwiches with Onion Jam image

April is National Grilled Cheese Month, honoring the gooey greatness of toasted bread and melted cheese. The modern version may have started in the 1920s, when sliced bread and American cheese became available. For a modern version full of comfy farmhouse flavors, use raisin bread with onion jam, prosciutto and cheddar. -Susan Andrichuk, New York, New York

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 4 sandwiches (1/2 cup onion jam).

Number Of Ingredients 14

ONION JAM:
2 large sweet onions, sliced
1 cup dry red wine
2 tablespoons honey
1 tablespoon red wine vinegar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons apricot preserves
SANDWICHES:
8 slices cinnamon-raisin bread
8 thin slices prosciutto or deli ham
4 slices aged cheddar cheese
3 tablespoons butter, softened

Steps:

  • For jam, place onions and wine in a large skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in the honey, vinegar, pepper flakes, salt and pepper. Simmer, uncovered, for 30 minutes or until liquid is evaporated., Stir in preserves; cook 3-5 minutes longer or until onions are glazed. Remove from the heat; cool slightly., Spread four bread slices with onion jam. Layer with prosciutto and cheese. Top with remaining bread. Butter outsides of sandwiches., In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until golden brown and cheese is melted.

Nutrition Facts : Calories 544 calories, Fat 23g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 1093mg sodium, Carbohydrate 58g carbohydrate (26g sugars, Fiber 6g fiber), Protein 22g protein.

Tips:

  • For the best flavor, use high-quality ingredients. Use freshly grated cheddar cheese, and choose a prosciutto that is not too salty.
  • Do not overmix the dough. Overmixing will make the biscuits tough.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • You can use a biscuit cutter or a glass to cut out the biscuits. If you don't have either, you can use a sharp knife.
  • Bake the biscuits until they are golden brown and cooked through. This will take about 12-15 minutes.
  • Serve the biscuits warm with your favorite breakfast dishes, such as eggs, bacon, or sausage.

Conclusion:

Prosciutto cheddar breakfast biscuits are a delicious and easy-to-make breakfast recipe. They are perfect for a weekend brunch or a quick weekday breakfast. You can also make them ahead of time and freeze them for later. Just reheat them in the oven before serving. The next time you are looking for a new breakfast recipe, give prosciutto cheddar breakfast biscuits a try. You won't be disappointed!

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