These Loaded Ham and Cheese Breakfast Biscuits are a fast family favorite because they are easy to make and portable, which make them the perfect grab and go breakfast – especially when we travel. They’re also a great brunch menu item. Same great taste as a layered breakfast biscuit with all the components baked right into the biscuit!
This recipe is adapted from my Loaded Sausage Breakfast Biscuits which I got from my friend, Jodie. She told me she originally got the idea when she was making sausage balls to make it into a breakfast biscuit and what a wonderful idea it was.
This is a perfect way to use leftover ham and repurpose it into a breakfast dish. If you don’t have leftover ham, you can make these with cubed ham sold by the hams in the meat section of the grocery. It’s sometimes also sold by the packaged lunchmeat.
Cheese. We love cheese in our house. This is Gruyere cheese which is a semisoft cheese from Switzerland that has a slightly nutty flavor. If you do not have or cannot find Gruyere, there are many good substitutes such as Swiss, Fontina, Gouda, or Provolone. I like cheddar cheese too, but prefer Gruyere or Swiss cheese paired with the ham and green onion.
Eggs. Our house is split on the topic of eggs. My husband is a total egg lover while my daughter and I are not. If you do not wish to add eggs, these may be omitted completely without consequence or substitution. That being said I do like them in this preparation; it’s not overly eggy once they are mixed throughout the batch of dough.
The dough is quite sticky when it’s all combined, so this makes drop biscuits over the kind you have to roll out and cut. Who needs that? With floured hands, a spoon, or a traditional ice cream scoop equipped with release lever, drop by rounded spoonfuls into a prepared cast iron skillet. I prefer my large cast iron pan but you can also use a rimmed baking sheet that has been oiled. If you use a baking sheet, be sure to position the biscuits so that they touch. This is the trick to a higher rise.
Hot and fresh out of the oven is my favorite way to eat these bad boys but for long work weeks and for traveling, I do tend to make them ahead and simply reheat them for a few seconds in the microwave. These often grace our table for Sunday brunch.
LOADED HAM AND CHEESE BREAKFAST BISCUITS
Yield 12 biscuits
- 2-1/2 cups all-purpose flour
- 1 tbsp baking powder
- 3/4 tsp salt
- 4 tbsp butter, melted (divided) [See Note 1]
- 1 pound cubed ham
- 3 green onions, chopped (green part only)
- 4 eggs scrambled [See Note 2]
- 1 cup shredded gruyere cheese [See Note 3]
- 2/3 cup milk
- Salt and pepper to taste
- Melted butter [See Note 1]
- Preheat oven to 425 degrees F.
- In a non-stick skillet, add the beaten eggs into the pan and cook to a soft scramble. Set aside.
- In a large mixing bowl add the flour, baking powder, and salt.
- Then add the cheese and milk. With a spoon, stir the mixture until all the flour is incorporated and a slightly sticky dough forms. Add the diced ham, green onions and cheese. Mix well.
- Now add the scrambled eggs and fold to combine.
- With a spoon, floured hands or an ice cream scoop, drop biscuits into the buttered cast iron skillet or sheet pan making sure the biscuits touch sides for higher rising.
- Bake for 12-15 minutes or until biscuits are lightly golden brown and a toothpick inserted into the center comes out clean.
- Brush the tops of the hot biscuits with melted butter. Serve warm.
- Store leftovers in the refrigerator. [See Note 4]
- Use 2 tbsp melted butter to oil the cast iron pan and the other 2 tbsp melted butter to brush the tops of the biscuits after they are finished baking.
- If you do not wish to add eggs, these may be omitted completely without consequence or substitution.
- If you do not have gruyere cheese you may substitute for plain Swiss, fontina, Gouda, or provolone. I like cheddar, too, but prefer these cheeses paired with the ham.
- These biscuits reheat well in the microwave. I generally use about 15-20 seconds on normal power.