Cheesy Ham & Egg Sandwiches

Total Time

Prep/Total Time: 30 min.


10 servings

Updated: Nov. 21, 2023
I turned classic breakfast sandwiches into something heartier that you could even enjoy for dinner. We pile toppings like salsa and avocado—mayo and ketchup, too—on the homemade biscuits. —Fay Moreland, Wichita Falls, Texas
Biscuit Breakfast Sandwich Recipe photo by Taste of Home


  • 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.