Cheesy Ham & Egg Sandwiches

I turned classic breakfast sandwiches into something heartier you could have for dinner, too. We pile toppings like salsa, avocado—even mayo and ketchup—onto my homemade biscuits.

Cheesy Ham & Egg Sandwiches

Average Rating: 5

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 10 servings.


  • 4 cups biscuit/baking mix
  • 1 cup shredded cheddar cheese
  • 1 cup finely chopped fully cooked ham
  • 1 teaspoon coarsely ground pepper, divided
  • 1 cup 2% milk
  • 3 tablespoons butter, melted

  • EGGS:
  • 8 large eggs
  • 1/2 cup 2% milk
  • 1/4 teaspoon coarsely ground pepper
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  • 1 cup shredded cheddar cheese
  • Optional toppings: salsa, sliced tomato, red onion and avocado


  • 1. Preheat oven to 425°. In a large bowl, combine biscuit mix, cheese, ham and 1/2 teaspoon pepper. Add milk; mix just until moistened.
  • 2. Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Brush with melted butter; sprinkle with remaining pepper. Bake 12-14 minutes or until golden brown.
  • 3. Meanwhile, for eggs, in a bowl, whisk eggs, milk, pepper and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese; remove from heat.
  • 4. Split warm biscuits in half. Layer bottoms with egg mixture and toppings as desired. Replace tops.

Nutrition Facts

1 sandwich: 430 calories, 25g fat (12g saturated fat), 198mg cholesterol, 1058mg sodium, 34g carbohydrate (3g sugars, 1g fiber), 18g protein.