Scrambled Ham and Egg Breakfast Sandwiches on Totally-From-Scratch Biscuits

Total Time:
35 min
15 min
20 min

4 servings

  • 2 tablespoons unsalted butter
  • 1/2 cup chopped cooked ham (about 3 ounces)
  • 9 large eggs
  • 3 tablespoons chopped green onions
  • 2 tablespoons whole milk
  • 1/2 teaspoon Essence or Creole Seasoning, recipe follows
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup grated Fontina or Swiss
  • 8 warm Totally From Scratch Biscuits, recipe follows, split in 1/2
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • In a large bowl, whisk the eggs, green onions, milk, Essence, salt, and pepper until frothy.


  • In a large skillet, melt the butter over medium-high heat. Add the ham and cook, stirring, until hot and fragrant, 1 to 2 minutes. Add the eggs, and cook, stirring with a wooden spoon, until the eggs are soft and creamy and just set in large curds, 1 1/2 minutes for soft scrambled to 2 minutes for a hard scramble. Remove from the heat and sprinkle the cheese over the top.


  • Place 2 split biscuits on each of 4 large plates. Spoon the egg mixture onto the bottom biscuits and arrange the tops to make sandwiches.


  • Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup


  • Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch

  • Published by William and Morrow, 1993.

Totally From Scratch Biscuits:
  • 1 1/4 cups self-rising flour

  • 3/4 cup cake flour

  • 1 tablespoon sugar

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/8 teaspoon baking soda

  • 4 tablespoons (1/2 stick) cold unsalted butter cut into pieces

  • 1 1/4 cups heavy cream

  • 1/4 cup all-purpose flour

  • 2 tablespoons melted unsalted butter


  • Preheat the oven to 475 degrees F and position the rack in the center of the oven.


  • Into a medium bowl, sift together the self-rising flour, cake flour, sugar, baking powder, salt, and baking soda. Using your fingers or a pastry cutter, work the cold butter into the flour until the mixture resembles coarse crumbs. Add the heavy cream and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a moist dough, being careful not to overmix!


  • Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour. Using your hands, pat the dough into a 1/2-inch thick disk about 8 inches in diameter.


  • Using a 3-inch round cutter dipped in some of the remaining all-purpose flour, cut out rounds and place on an ungreased baking sheet. (Be sure to press straight downward when cutting the dough – a twisting motion will prevent the dough from rising.) Re-form the scraps of dough in order to make 8 biscuits.


  • Using a pastry brush, brush the tops with the melted butter and bake until golden brown, 10 to 12 minutes.


  • Remove from the oven and cool briefly before serving.


  • Yield: 8 (3-inch) biscuits

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