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Herb Baby Biscuits with Eggs, Ham and Cheese


  • Author: Jill Sharpe
  • Total Time: 30 minutes
  • Yield: 12 1x

Description

These little bites are perfect for your next brunch as an appetizer when guests arrive or made ahead for an easy breakfast on the go.


Ingredients

Scale
  • 1 cup spelt flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon cream of tarter
  • 6 sprigs or 1 teaspoon thyme leaves, minced
  • 2 1/2 teaspoons chives, minced
  • hearty pinch of salt and freshly ground pepper
  • 1/4 cup melted butter
  • 1/2 cup milk
  • 1/4 cup parmesan cheese, shredded, divided
  • 3 eggs
  • 1 Tablespoons heavy cream or milk
  • 4 slices black forest ham, cut into quarter sized squares
  • 4 slices swiss cheese, sliced thin (such as Gruyere)
  • 1 Tablespoon Lake Kitchen All purpose seasoning (or whatever one you have in our pantry)

Instructions

  1. Pre-heat oven to 425 degrees.
  2. In a medium bowl, whisk together flour, baking powder, cream of tarter, thyme, chives salt and pepper.
  3. Pour in melted butter, milk and 2 Tablespoons parmesan cheese. With a spoon mix until incorporated.
  4. Scoop into 12 even balls (a little smaller than a golf ball) on to a parchment lined baking sheet. Sprinkle remaining parmesan over the tops.
  5. Bake for 6-8 minutes.
  6. While the biscuits are baking, crack eggs into a small pan and whisk in cream. Turn heat onto medium and allow to cook stirring often until eggs are cooked.
  7. Once biscuits are done, cut them in half horizontally and place the bottoms on the baking sheet, reserve the tops.
  8. Put a penny sized ball of eggs on each bottom biscuit. Top with a few squares of ham and cheese and generously sprinkle with seasoning.
  9. Place under your broiler until cheese melts. Place tops on and serve.

Notes

You can also use all purpose flour.  You can also easily double the recipe for large groups.

  • Prep Time: 20
  • Cook Time: 10