Breakfast Shortcake
Cook time: 
Total time: 
Serves: 12 servings
  • Shortcake
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 1 pkg Jiffy Corn Muffin Mix
  • 1 pkg Jiffy Golden Yellow Cake Mix
  • 2 eggs, beaten lightly
  • ¾ cup water
  • Topping
  • ¾ cup onion, diced
  • ¼ cup green pepper, diced
  • 1 Tbsp oil
  • 2 cups ham, fully cooked and diced
  • 5 eggs, beaten
  • ¾ cup cheddar cheese, shredded
  • 1 cup sour cream
  • 6 wedges of fresh tomato or salsa
  1. Shortcake
  2. Preheat oven to 350°F.
  3. Use cooking spray to generously grease a six-cup shortcake pan or muffin cups.
  4. If a shortcake pan is unavailable, make large muffins, slice open and serve toppings over them.
  5. Stir together first three ingredients with a wire whisk.
  6. Add eggs and water, and whisk until smooth.
  7. Fill pan half full with batter.
  8. Bake 15-20 minutes until golden.
  9. Remove from pan and add shortcake toppings, serve immediately.
  10. Topping
  11. Saute onion and pepper in oil until tender, add ham and cook until warmed through.
  12. Add eggs and stir until done, stir in cheese.
  13. Divide mixture evenly over the shortcakes, top with a spoonful of sour cream, and a wedge of fresh tomato or spoonful of salsa.
Nutrition Information
Calories: 345 Fat: 17g Saturated fat: 6g Trans fat: 0g Carbohydrates: 34g Sugar: 16g Sodium: 861mg Fiber: 2g Protein: 14g Cholesterol: 142mg
Recipe by SacoFoods at