Open Face St. Paddy's Biscuits

Original Bisquick® mix biscuits make the base for these hearty open-faced sandwiches topped with ham and fried eggs – perfect for St. Patrick’s Day breakfast.

  • Prep Time 35 min
  • Total Time 55 min
  • Servings 8

Ingredients

1
package (12 oz) frozen spinach soufflé, thawed
2
3/4 cups Original Bisquick™ mix
3/4 cup shredded Parmesan cheese (3 oz)
1/4 teaspoon ground mustard
2
tablespoons butter or margarine
8
eggs
2
tablespoons butter or margarine, softened
1
1/2 teaspoons spicy brown mustard
1/4 lb thinly sliced cooked ham (from deli)

  • 1 Heat oven to 425°F. In medium bowl, mix spinach soufflé, Bisquick mix, cheese and ground mustard with fork just until dry ingredients are moistened. On lightly floured work surface, knead dough 8 to 10 times. Pat dough to 3/4-inch thickness; cut with 3-inch round cutter. On ungreased cookie sheet, place rounds 1 inch apart. Bake 13 to 16 minutes or until golden brown.
  • 2 Meanwhile, in 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Break egg into custard cup; carefully slide into skillet. Repeat with 3 more eggs. Immediately reduce heat to medium-low. Cook 4 minutes, spooning butter over eggs, until film forms over top and whites and yolks are firm, not runny. If desired, season to taste with salt and pepper. Repeat with remaining 1 tablespoon butter and 4 eggs.
  • 3 In small bowl, mix softened butter and brown mustard. Split 4 biscuits; spread cut sides with butter mixture. (Reserve remaining 4 biscuits for later use.) Top each biscuit half with ham and 1 fried egg.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
,
% Daily Value
Total Fat
22g
22%
(Saturated Fat
9g,
9%
),
Sodium
140mg
140%;
Total Carbohydrate
32g
32%
(Dietary Fiber
1g
1%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Starch; 1/2 Vegetable; 1 Lean Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.