Breakfast Biscuit Bakes

• 1 (10.2-ounce) can (5) refrigerated big flaky biscuits
• 1 tablespoon Land O Lakes Butter
• 1/3 cup finely chopped onion
• 1/2 cup chopped cooked ham
• 5 Land O Lakes Eggs, well beaten
• 4 (3/4-ounce) slices Land O Lakes Deli American, chopped

1. Heat oven to 350F.
2. Separate biscuits; cut each in half.
3. Let stand at room temperature 5 minutes to soften.
4. Press each piece onto bottom and up sides of 10 lightly greased muffin pan cups.
5. Set aside.
6. Melt butter in 10-inch nonstick skillet over medium-high heat; add onion.
7. Cook, stirring occasionally, 1-2 minutes or until onion is softened.
8. Add ham; continue cooking 1 minute.
9. Add eggs; cook, lifting gently and stirring slightly to allow uncooked portions to flow underneath, 1-2 minutes or until set.
10. Immediately remove from heat; cool slightly.
11. Sprinkle about 1 teaspoon cheese into each biscuit cup.
12. Divide egg mixture among muffin cups.
13. Press down egg mixture slightly; sprinkle each muffin cup equally with remaining cheese.
14. Bake 14-17 minutes or until puffed and biscuits are lightly golden brown on edges.
15. Serve warm.

flaky biscuits, butter, onion, ham, eggs

Taken from www.landolakes.com/recipe/3128/breakfast-biscuit-bakes (may not work)