Cheesy Grits, Ham, Eggs and Jam Biscuits
Layer your favorite Southern morning staples on a fluffy buttery biscuit for breakfast bliss.
15 min prep time
35 mintotal time
1can (16.3 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
1/4 cup quick grits (not instant)
2 oz cream cheese
8 eggs, cooked, scrambled
8 slices (12 oz) sliced cooked ham, heated
1/2 cup blackberry jam
Heat oven to 325°F. On ungreased cookie sheet, arrange 1 can (16.3 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits with sides touching. Bake 19 to 25 minutes or until golden brown.
Meanwhile, in 1-quart saucepan, heat 1 cup water to boiling. Slowly pour and stir in 1/4 cup quick grits and dash salt. Reduce heat to medium-low; cover. Cook 5 to 7 minutes, stirring occasionally, until thickened. Remove from heat. Uncover; stir in 2 oz cream cheese until melted and well combined. Set aside.
To assemble sandwiches, split each warm biscuit; place on serving plates. Layer one-eighth of the scrambled eggs, 1 slice cooked ham and 1 spoonful cheese grits on each bottom biscuit half. Spread 1 tablespoon blackberry jam on each top biscuit half; place over grits.
Courtesy of Pillsbury.com
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