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Make Ahead Breakfast Biscuits

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Member since 2015

Serves 16 | Prep Time 20 minutes | Cook Time 15 minutes


2 cans refrigerated buttermilk biscuits
10 eggs
1/4 tsp dry mustard
1/4 tsp pepper
1 tsp salt
1/2 cup butter, softened
1 pound bacon, cooked and drained OR
1 pound cooked ham, sliced
8 slices sharp Cheddar cheese

Bake biscuits according to package directions.

While biscuits are baking, mix the eggs with salt, pepper, and mustard powder in a mixing bowl.

Heat 1 tbsp. butter in a large skillet over medium heat; scramble eggs until set but not over-coked.

After biscuits have cooled, cut them in half and spread with softened butter.

Cut the cheese slices into fourths.

Put one piece of cheese on the bottom of each biscuit.

Break the bacon slices in half; criss-cross the pieces (in an 'x') over the cheese. If you are using ham instead of bacon, cut the ham to fit the biscuit an place it over the cheese.

Spoon a small amount of the egg mixture on the bottom of each biscuit (on top of the cheese and bacon or ham).

Place another piece of the cheese on top of the egg mixture. (The cheese on top and bottom of each sandwich helps to hold the sandwich together when it is reheated.)

Place the top of the biscuit onto the sandwich.

Wrap each sandwich in wax paper and put them in large zip-lock freezer bags.

Place in the freezer.

To reheat, leave sandwich in wax paper and microwave on high for about one minute to a minute and a half.

To reheat a large number of sandwiches, thaw in fridge overnight; remove from wax paper, put on a cookie sheet, and cover with foil. Bake at 350 degrees for about 15 minutes or until sandwiches are warmed and cheese is melted.

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