Hello friends! Mondays seem to be carrying a theme these past couple weeks…unintentional, I assure you, but just as well. We can’t seem to quit the breakfast sandwich! This sandwich popped into mind because I thought many of us might have leftover Christmas ham. But even if not, this one is easy to whip up – especially if you have a tube of biscuits on hand. Which I did, so here we go! It’s my favorite Biscuit Breakfast Sandwich.
Scrambled egg, thick slices of ham, Swiss cheese and homemade strawberry jalapeño jam, sandwiched between a fluffy biscuit. It is a thing of beauty; of rich, savory, smoky flavor with nutty Swiss and sweet strawberry.
Bake the biscuits according to the package directions. While they are baking, fry a couple slices of thick cut ham (sliced in half, or quarters) in a little olive oil, or you can do what I did and use a little bacon fat, if you happen to keep a jar of it in the fridge. Each sandwich will get two of these smaller slices of ham. Once browned a little on both sides, just turn off the heat and set the pan aside.
Then it’s on to the egg. I used one egg per sandwich, scrambled slow and low. To see my method for a breakfast sandwich scrambled egg, check out last week’s Perfect Breakfast Sandwich post.
Once you have flipped the egg, lay one slice of Swiss over the egg, cover the pan and remove from heat. The biscuits only take about 10 minutes to bake. Once they are out of the oven, turn the oven on broil. Keep the oven rack in the middle position. Take a biscuit, slice it in half and lay the halves on a quarter sheet tray.
Lay the egg and cheese on one side of the biscuit. Lay two of the ham slices on the egg and cheese. Top with another slice of Swiss.
Place the quarter sheet tray in the oven and watch it, it only takes a few seconds for the thin cut Swiss to melt. Once it’s melted, pull it out and top the other half of the biscuit with strawberry jam.
Top with the jam side of the biscuit and there ya go! You can certainly use raspberry jam instead of strawberry, if you prefer. One of my favorite sandwiches is a Monte Cristo and this little Biscuit Breakfast Sandwich reminds me of that delicious combination. You have most of the same components, so the flavors are similar – salty, sweet, smoky, nutty. It’s all there!
This year has been pretty surreal, as we’ve all seen our lives change so dramatically; it’s kind of strange how quickly, and how slowly 2020 has seemed to go. But as we close in on the last days of 2020, I hope everyone can recognize a few bright spots, can hold their heads high and be hopeful for better times ahead.
Biscuit Breakfast Sandwich
Scrambled egg, thick slices of ham, Swiss cheese and homemade strawberry jalapeño jam, sandwiched between a fluffy biscuit; rich, savory, smoky flavor with nutty Swiss and sweet strawberry.
- 1 Biscuit
- 1 Slice of thick-cut ham, halved or quartered depending on the size of the slice
- Drizzle of Olive Oil (or a spoon full of Bacon Fat), for frying the ham slices
- 2 Slices of thin-cut Swiss Cheese
- 1 Egg, beaten and scrambled
- Pat of Butter, for scrambling the egg
- 1-2 tbsp. Strawberry Jam
Bake Biscuits according to package directions (usually 8-10 minutes in a 350 degree oven).
Meanwhile fry ham slices in olive oil over medium heat until they brown on both sides.
Scramble the egg in a little butter over low heat and form the cooked egg into a round shape. while the top is still loose, flip the egg, top with cheese, cover and remove from heat.
Once the biscuits come out of the oven, switch to broil, but leave the rack in the center position.
Slice one biscuit in half on a sheet tray and top one side with the egg and cheese, then the ham, then another slice of cheese.
Place in oven to melt the cheese, about 30-60 seconds.
Top the other half of the biscuit with strawberry jam and flip on top of the egg, ham and cheese side.