Scrambled Egg, Bacon, and Ham Biscuits with Pepper Jelly
Gina: This recipe calls for four Momma Daisy’s Buttermilk Biscuits, but a batch makes ten, so you’re going to have a few left over. This is never a bad thing. You can have them for breakfast the next day, and the next, and then when you run out you can make another batch!
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Cook the bacon over medium heat in a large cast-iron skillet until crisp, and transfer to a plate lined with paper towels. Drain all but 1 tablespoon of bacon fat from the skillet.
Step 2
Whisk together the eggs, half-and half, salt, pepper, and hot sauce in a medium bowl.
Step 3
Return the skillet to medium-low heat. Add the butter to the skillet, and heat until it begins to bubble, then stir in the eggs. Use a rubber spatula to push the eggs toward the center of the skillet, tilting the skillet to allow the liquid to run underneath the dry portions. When the eggs are almost set, stir in the ham and chives, and remove from the heat (the eggs will continue to cook).
Step 4
To assemble the sandwiches, spread 1 tablespoon of pepper jelly over the bottom half of each biscuit. Divide the eggs evenly among the four biscuits, then top with two strips of bacon and the remaining biscuit halves, and serve.
