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“An easy recipe I came up with while trying to make breakfast one morning.”
READY IN:
20mins
SERVES:
5
YIELD:
10 pouches
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven according to biscuit can (the biscuits I use say 400F).
  2. In a small skillet, cook your ham slices. I do this because when it cooks, a lot of the extra moisture gets out of the ham. You don't need to do this, I just always do. Results may vary (from what I'm used to) if you skip this step! Flip the ham to get the other side also.
  3. While the ham is cooking, scramble eggs in a bowl and add parsley, salt, and pepper.
  4. Remove the ham and set aside.
  5. Spray small skillet with nonstick spray and add onions.
  6. Cook onions for a minute or so, just to get them a little softer.
  7. Add egg mixture and cook until scrambled (I don't really have any directions for this. scramble your eggs! haha.).
  8. Set scrambled eggs aside.
  9. Cut each ham slice in quarters.
  10. Smoosh each biscuit down until it's fairly thin.
  11. Add 1 tablespoon of scrambled egg mixture to one half of each biscuit.
  12. Place two ham slice quarters on top.
  13. Add some cheese to the top of each biscuit.
  14. Fold the biscuit over to make a pouch and seal with a fork.
  15. Bake according to biscuit instructions (mine says 10 minutes).

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