Ingredients

1 Each Biscuit Dough Made With Whole Grain/51% Handi-split
1/2 oz Chopped Turkey Ham Or Cooked Turkey Sausage Crumbles
1/2 oz Liquid Eggs
1 tsp. Shredded Cheddar Cheese

Chef Notes

NOTE: Try filling the dough cups with ½ c. canned fruit and top with 1 Tbsp. oatmeal streusel crumbs for another menu idea. EACH BISCUIT BREAKFAST BASKET PROVIDES 1.75 OZ. EQ. WHOLE GRAIN & 1 OZ. M/MA SERVINGS FOR USDA CHILD NUTRITION FOOD BASED MENUS

Directions

1
 Prior to Use: Store product frozen at 0 to –10F.Removed desired number & reseal case.
2
 Panning: Place the frozen biscuit doughs on oiled parchment paper and cover the pan with oiled plastic.
3
 Thawing: Place the covered pans of dough on a rack and thaw 30-45 minutes at room temperature.
4
 Flattening Doughs: Flatten the biscuit doughs until the biscuit doughs are 1/8th inch in thickness.
5
 Forming the Dough Cups: Place the flattened dough piece into a greased muffin tin cup and press up the sides to form a dough cup.
6
 Filling the Cups: Place ½ oz. of chopped turkey ham* or cooked turkey sausage crumbles in each dough cup and add ½ oz. liquid egg and 1 tsp. shredded cheddar cheese.
7
 Bake: Place the pan of filled biscuit cups in a pre-heated 325°F convection oven and bake until biscuits are golden brown and meat/egg filling reaches 165°. (approximately 12 minutes)
8
 Hold & Serve: Serve the breakfast baskets immediately or hold on a steam table at 140°Funtil ready to serve.
1 Biscuit Basket