Minced Ham Eggs With Cheddar Recipe

Prepare biscuits

If using canned or pre-made biscuits, bake according to package instructions for a half order (usually 1–2 biscuits or 1 split large biscuit). Keep warm and split open just before serving.

Brown sausage

In a medium skillet over medium heat, add the 0.5 cup browned sausage (if not already browned, crumble 3–4 oz fresh bulk sausage and cook until no pink remains). Drain excess fat, leaving about 1 tablespoon of drippings in the pan.

Make gravy

Add 1 tablespoon butter to the skillet with the sausage drippings and melt over medium heat. Whisk in 1 tablespoon flour and cook, whisking, for 1 minute to remove raw flour taste. Gradually whisk in 1 cup whole milk until smooth. Bring to a gentle simmer while whisking; the gravy will thicken in 2–4 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If you want a touch of heat, stir in 1/8 teaspoon cayenne or a dash of hot sauce. Taste and adjust seasoning. Reduce heat to low and keep warm.

Assemble base

Place the split biscuit halves on a plate (or one split biscuit if half order). Spoon the sausage gravy generously over the biscuits so they are mostly covered. Keep warm while you prepare the eggs.

Prepare egg mixture

In a small bowl whisk together 2 large eggs, 1 tablespoon milk or half-and-half, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until frothy and uniform.

Heat skillet

Heat a nonstick skillet over medium-low heat and add 1 teaspoon unsalted butter. Swirl the pan to coat the surface and let the butter foam but not brown.

Cook minced ham briefly

Add the 1/4 cup minced cooked ham to the skillet and warm for 30–45 seconds, stirring, just to release aroma and heat through. Push the ham to one side of the pan.

Scramble eggs gently

Pour the egg mixture into the skillet. Let it sit undisturbed for about 10–15 seconds until the edges begin to set. Using a silicone spatula, gently push the set edges toward the center while tilting the pan to let uncooked eggs flow to the edges. Continue gently folding and sweeping every 10–15 seconds. When eggs are about 80% set but still glossy and slightly runny, fold the warmed minced ham into the eggs and remove the pan from heat. The residual heat will finish cooking; avoid overcooking to keep eggs tender.

Season and rest

Taste and adjust seasoning if needed. Let the eggs rest in the pan for 30 seconds to set fully.

Spoon the scrambled eggs with minced ham on top of the biscuit halves covered in sausage gravy.

Sprinkle 1/4 cup freshly shredded sharp cheddar evenly over the hot eggs so it melts. If you prefer the cheddar more melted, place the assembled plate under a preheated broiler for 30–45 seconds while watching closely, or cover briefly with a lid to trap heat.

Garnish with 1 tablespoon chopped fresh chives or parsley if desired. Serve immediately.