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Ingredients

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Directions

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  • Heat oven to 425 degrees F. Coat jumbo-muffin pan with 6 indentations with nonstick cooking spray.

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  • Cut cheese in half; shred half and cut other half into 12 thin slices.

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  • In bowl, whisk flour, cornmeal, baking powder, soda, salt, cayenne. Cut in shortening with pastry blender until very fine pieces. Stir in shredded cheese, then buttermilk. Gather dough together; transfer to floured surface. Knead twice.

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  • Pat dough into 8 x 6-inch rectangle. Cut into 6 equal pieces; shape each into round, 3 inches in diameter. Transfer to ungreased baking sheet.

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  • Fill 13 x 9 x 2-inch baking pan with 1 inch warm water. Crack 1 egg into each prepared muffin cup, discarding shells. Sprinkle eggs with salt and pepper. Place muffin pan in baking pan. Transfer to oven along with biscuit-filled baking sheet.

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  • Bake biscuits and eggs in 425 degree F oven 20 minutes, until biscuits are golden brown and center of eggs are set. Transfer biscuits to rack; remove muffin pan from oven. Leave oven on.

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  • With serrated knife, cut biscuits in half horizontally. Using a thin spatula, remove egg from each muffin pan and place on a biscuit bottom. Spread each with 1 tablespoon salsa. Top each with 2 cheese slices and 1 slice ham. Cover with matching biscuit top; return to baking sheet.

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  • Heat sandwiches in 425 degree F oven until cheese is melted, 2 minutes. Serve warm with salsa, if desired. Makes 6 sandwiches.

Nutrition Facts

514 calories; total fat 30g; saturated fat 13g; cholesterol 263mg; sodium 1178mg; carbohydrates 37g; fiber 2g; protein 24g.

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