This ham, egg, and cheese biscuit is a classic breakfast sandwich that combines a flaky, buttery biscuit with savory ham, a perfectly cooked egg, and melty cheese. It’s the ultimate grab-and-go breakfast that comes together quickly and satisfies every craving. The key to its success is using quality ingredients and a simple assembly method that ensures every bite is delicious.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (5 g) salt
- 1/2 cup (115 g) cold unsalted butter, cut into small cubes
- 3/4 cup (180 ml) cold buttermilk
- 4 large eggs
- 4 slices (about 4 oz / 115 g) deli ham
- 4 slices (about 4 oz / 115 g) cheddar cheese
- 1 tablespoon (15 ml) olive oil or butter for cooking eggs
- Salt and black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
- Pour in the cold buttermilk and stir with a fork just until the dough begins to come together. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times until it forms a cohesive ball. Pat the dough into a 1-inch (2.5 cm) thick rectangle.
- Using a 2.5-inch (6 cm) biscuit cutter, cut out 4 biscuits. Press straight down without twisting. Gather scraps and re-roll if needed.
- Place the biscuits on the prepared baking sheet. Bake for 12-15 minutes, until golden brown. Transfer to a wire rack to cool slightly.
- While the biscuits bake, heat a large skillet over medium heat. Add the olive oil or butter. Crack the eggs into the skillet and cook to your desired doneness (sunny-side up, over easy, or scrambled). Season with salt and pepper. For a firmer egg that holds up well in a sandwich, cook until the whites are set and the yolk is just slightly runny, about 3-4 minutes. If you prefer a fully cooked yolk, cook for 5-6 minutes.
- In the same skillet (or a separate one), warm the ham slices for about 1 minute per side.
- Once the biscuits are cool enough to handle, slice them in half horizontally. Place a slice of cheese on the bottom half of each biscuit, then add a slice of ham, then the cooked egg. Top with the other half of the biscuit.
- If desired, return the assembled sandwiches to the warm skillet or a baking sheet and heat for 1-2 minutes until the cheese is melted. Serve immediately.
Tips
- Cold ingredients: For the flakiest biscuits, ensure your butter and buttermilk are very cold. This creates steam pockets during baking, leading to a light, airy texture.
- Don’t overwork the dough: Overkneading develops gluten, resulting in tough biscuits. Mix until just combined and handle the dough as little as possible.
- Egg doneness: Cook the eggs to your preference, but for a sandwich that’s easy to eat on the go, a slightly runny yolk adds moisture, while a fully cooked yolk is more portable. If you’re concerned about undercooked eggs, cook until the yolk is firm.
- Cheese choice: Cheddar is classic, but Swiss, American, or pepper jack all work well. Use a cheese that melts easily for the best result.
Serving Suggestions
Serve these biscuits warm, straight from the skillet or oven. They pair perfectly with a side of fresh fruit, hash browns, or a simple green salad. For a complete breakfast, add a glass of orange juice or a cup of coffee. They’re also great for brunch gatherings or as a hearty snack any time of day.
Variations
- Bacon Biscuit: Swap the ham for crispy bacon slices.
- Sausage Biscuit: Use cooked breakfast sausage patties instead of ham.
- Veggie Biscuit: Add sliced avocado, tomato, or sautéed spinach to the sandwich for extra freshness.
- Spicy Biscuit: Add a drizzle of hot sauce or a slice of pepper jack cheese for a kick.
- Make-Ahead: Prepare the biscuits ahead of time and store them in an airtight container. Assemble the sandwiches when ready to serve.
Storage and Reheating
Assembled sandwiches can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap a sandwich in a paper towel and microwave for 30-45 seconds, or until heated through. For a crispier texture, reheat in a toaster oven or skillet over medium heat for 3-5 minutes. If storing components separately, biscuits can be kept at room temperature for up to 2 days, and cooked eggs and ham can be refrigerated for up to 3 days.
Frequently Asked Questions
Can I use store-bought biscuits? Absolutely. This recipe works great with refrigerated or frozen biscuits. Just follow the package instructions for baking, then assemble as directed.
How do I prevent the biscuits from becoming soggy? To avoid sogginess, make sure the eggs and ham are not overly wet. Also, consider toasting the cut sides of the biscuits briefly before assembling, which creates a barrier against moisture.
Can I make these ahead of time for a crowd? Yes, you can assemble the sandwiches and keep them warm in a low oven (200°F / 95°C) for up to 30 minutes before serving. For longer storage, wrap individually and refrigerate or freeze.
What is the best way to freeze these biscuits? Wrap each assembled sandwich tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 1 month. To reheat from frozen, remove the wrap and microwave for 1-2 minutes, or bake at 350°F (175°C) for 15-20 minutes.
Can I use a different type of cheese? Yes, any melting cheese like Swiss, provolone, mozzarella, or American will work beautifully. Choose your favorite or what you have on hand.
How do I know when the eggs are fully cooked? For food safety, if you prefer a fully cooked yolk, cook the eggs until the yolk is firm and the white is set. According to USDA FSIS, egg dishes should be cooked to a safe minimum internal temperature of 160°F (71°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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