Recipe Box, Jammin’ Ham & Cheese Omelet Biscuits
When family comes to the beach for a visit, on departure day they are up and at it early, packing, changing sheets and cleaning up. They like to get on the road first thing so they can get back and have the afternoon to prepare for the week ahead
I like to send them out the door with a hot breakfast to go, and these Jammin’ Ham & Cheese Omelet Biscuits are perfect for all ages and tastes
Fluffy baked biscuits loaded with ham & cheese, with a touch of raspberry jam for a little sweet
Easy to prepare, start by baking biscuits while you prepare the omelet
Make omelet with egg and cheese, but don’t fold it over as you would a traditional omelet.
Beat the eggs with a little milk or cream, pour into medium low skillet and top evenly with cheese
Don’t stir the eggs, just let them cook slowly
Nudge the edges with a rubber spatula, and when they begin to get firm, slowly tip the pan a little, letting the uncooked egg flow underneath. Continue this until all the egg is set and cheese is melted
Turn omelet out onto a cutting board or piece of parchment and cut rounds, slightly smaller than your biscuits
Use a biscuit cutter or a glass
I got 7 rounds, and used the cutting scraps for the eighth biscuit
Split cooked biscuits in half and top with omelet rounds
Top with ham, and spread biscuit tops with jam
Tuck biscuits into a plastic tub, cover and refrigerate overnight or wrap and freeze
When ready to serve, microwave each biscuit 30-60* seconds and wrap tightly in foil to go or serve immediately
*slightly longer if they are frozen
Jammin” Cheese Omelet Biscuits
Ingredients
- 1 can 8 large refrigerated biscuits like Pillsbury Grands
- 4 large slices deli sandwich ham cut in half
- 6 eggs
- 1/4 cup milk or cream
- 4 sandwich slices of cheddar cheese or 3 oz. grated cheese
- salt & pepper
- Jam any flavor, I used black raspberry
- 1-2 T butter
Instructions
- Bake biscuits
- Melt butter in skillet over medium low heat
- Beat the eggs with milk or cream, pour into skillet, season with salt & pepper, and top evenly with cheese
- Don’t stir the eggs, just let them cook slowly. Nudge the edges with a rubber spatula, and when they begin to get firm, slowly tip the pan a little, letting the uncooked egg flow underneath. Continue this until all the egg is set and cheese is melted.
- Turn omelet out onto a cutting board or piece of parchment paper. Cut into rounds that are slightly smaller than the biscuits, using a biscuit cutter or glass. Split baked biscuits in half horizontally and top bottom half with 1 omelet round. Spread top half of biscuit with jam. Top omelet with ham and then place top of biscuit jam side down on ham.
- Place biscuits into a container and refrigerate for up to 2 days or wrap biscuits and freeze. To serve, warm each biscuit for 1 minute or until heated through. Wrap in tin foil to keep warm for travel or serve immediately.
Notes
Simple, easy, & satisfying!
🍳 🧀 🍓
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Oh boy would I like one right now
Jenna, it is raining, cloudy, and dark while I am drinking my coffee. One or two of these biscuits would be perfect. A little sweet with the protein is my kind of breakfast. Have a great day!
Thank you Pam, they disappeared quickly
These biscuits look so good Jenna. I could have used this idea for “to go” this past weekend with a full house. Thank goodness it was one of those weekends everyone lingered longer so i made a buffet and everyone ate when they were ready. Many visits they are out the door early to return home and prepare for the week ahead and need something for the road. Wish I had one of your goodies to go with my coffee now. Have a good day……
I will do anything to get them going early!! Ha ha! Family visits are much fun, but chaotic!
Oh my mercy! I am having coffee now and so wish I had one of those biscuits. What a great idea to make ahead and even freeze. I love this idea. My family week beach vacation is end of July and this might be something good to do on one of the morning that everyone just wants to grab and get on the beach. There is 14 in in my immediate family—daughters, spouses and grands so this would surely save some time of cooking!
Thanks for the recipe. Hugs and blessings, Cindy
Oh goodness, you will have a houseful Cindy! I try to do as much as possible in advance, and make a menu plan, it really makes things easier, especially for me
You have the best ideas! 😊 I like how you cut out your eggs for your biscuits! I’m going to have to try this myself, thanks Jenna! 👍
thanks Jill, the big omelet is so easy to make
As always they look just delish!
thanks Jeanie~
You’e hitting it out of the park with this one. Pinned! 😋
Oh thank you Cyndi, this will be a go to recipe this summer around here!
You’re the hostess with the mostest Jenna, sending everyone off with breakfast to go! What a great idea to prepare an omelet cut the eggs!
I like to shoo them out the door early 😂
We sure enjoyed featuring your post at Full Plate Thursday! We have pinned it to our special Features Board and hope you enjoy your new Red Plate. Thanks so much for sharing your talent with us!
Miz Helen