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