Ham, Egg& Cheese Biscuit Sandwiches

Preheat the oven to 350°F (350°F).

Generously spray a large muffin tin with non‑stick cooking spray.

Split each biscuit in half horizontally; you should have 12 halves.

Place one biscuit half, cut side up, into each muffin cup, pressing gently so they sit flat.

Layer two thin slices of ham onto each biscuit half, distributing evenly.

Pour 2–3 tbsp of egg beaters over the ham in each cup, allowing the liquid to spread.

Place half a slice of American cheese on top of the egg mixture in each cup.

Cover each cup with the remaining biscuit half, cut side down, and lightly spray the tops with cooking spray.

Bake for 25–30 minutes, or until the eggs are fully set, the cheese is melted, and the biscuit tops are golden brown.

Remove the pan from the oven and let the sandwiches rest for 3–5 minutes.

Run a thin chopstick or silicone spatula around the edges of each sandwich to loosen them from the tin.

Carefully lift the sandwiches out of the pan and transfer to a serving plate.

Serve warm, or let cool and store in an airtight container for up to 3 days.