Open Face St. Paddy's Biscuits

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

Minutes

Total Time

55

Minutes

Makes

8

servings

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.
Makes 8 servings (1 biscuit)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • Total Fat 22g
      • (Saturated Fat 9g,),
    • Sodium 140mg;
    • Total Carbohydrate 32g
      • (Dietary Fiber 1g,
    • Protein 18g;
    Percent Daily Value*:
      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.