Perfect Scrambled Eggs With Biscuits

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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For the ham butter:

1 cup chopped or ground cooked country ham

4 tablespoons unsalted butter, at room temperature

For the eggs:

8 large eggs

2 heaping tablespoons sour cream

Kosher salt and freshly ground pepper

2 tablespoons unsalted butter

1/2 to 3/4 cup grated cheddar cheese

4 biscuits, warmed


  1. Make the ham butter: In a food processor, grind the ham into small pieces. Add the butter and pulse until combined. Transfer to a bowl, cover and refrigerate until ready to use.
  2. Make the eggs: In a medium bowl, beat the eggs, sour cream, 1 tablespoon water, and salt and pepper to taste until fluffy. Melt the butter in a nonstick frying pan over low heat. Add the egg mixture and cook, stirring occasionally, until almost set; stir in the cheese and cook, stirring, until you reach the desired consistency.
  3. Split the biscuits in half and fill each with about 1 tablespoon of the ham butter. Serve with the scrambled eggs.
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