Breakfast: Ham and Egg Biscuit Pizzas
Ingredients
3 red green, or yellow bell peppers, cut into thin strips
1 onion, sliced thin
1 1/2 tablespoons unsalted butter
1 cup finely diced cooked ham (about 1/2 pound)
Instructions
In a large skillet cook the bell peppers and the onion in the butter over moderate heat, stirring, until the vegetables are softened, stir in the ham, and remove the skillet from the heat. The bell pepper mixture may be made 1 day in advance and kept covered and chilled.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
