Healthy For the Soul Egg Biscuits

This recipe was submitted by Sherri for May’s Food Challenge.  If you have a recipe with eggs in it, you can enter too! Check it out ’cause there’s a great prize!  Thanks Sherri for entering!


  • 12 frozen biscuits
  • 12 oz country ham, thinly sliced
  • 3 lg Egglands Best Eggs
  • 1/2 med habanero pepper, finely chopped (optional)
  • 1/4 c Tbsp honey
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Italian seasoning
  • 2 tsp chives, dry
  • 1 lg onion, sliced
  • 6 Tbsp butter, unsalted (3 Tbsp for onions)
  • 3 pinch salt and pepper


  1. Preheat oven to 350 degrees. Place biscuits on lightly greased cookie sheet. Have sides touching each other. Cook for about 15-20 minutes or until golden brown. One minute before cooking is complete melt 1 tbsp butter, add Italian season and half of the chives. Brush the tops of biscuits with the butter mixture; continue to cook the biscuits for one more minute. Remove biscuits from oven and place on a cooling rack.
  2. Meanwhile, in a heated large skillet, add ham slices and enough water to cover ham slices. Cook at medium heat until liquid has reduced in half. This should take about 4-5 minutes. Flip ham slices half way through. After liquid had reduced, remove ham and set or warming plate.
  3. Add chopped habanero pepper, mustard and honey to the pan sauce. Simmer on low heat for about 2 minutes. Set aside
  4. Grill sliced onions in 3 tbsp butter. Remove and set aside
  5. Whisk eggs, remaining chives, pepper and salt. In a medium size frying pan, add 2 tbsp of butter. Let melt, and then add eggs. Cook eggs about 1 minute and flip and cook for an additional minute. Remove and cut into 12 equal pieces
  6. Slice biscuits in half. Layer equal parts of egg, honey mustard mixture, ham, grilled onions and tops of biscuits.

Serve with fresh fruit and veggies.

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