Biscuit Egg-in-a-Hole: A Cheesy Breakfast Classic
Enjoy a creative breakfast favorite that combines fluffy biscuits, savory ham, and perfectly cooked eggs in one easy sheet-pan meal.
If you’re searching for a satisfying and visually impressive breakfast or brunch recipe, look no further than Biscuit Egg-in-a-Hole. This inventive take on a breakfast classic combines homemade biscuits, savory ham, pepper jack cheese, and tender baked eggs into one cohesive and crowd-pleasing meal. Ready in just 40 minutes, it’s perfect for family gatherings, weekend brunches, or any time you want a comforting start to your day.
Why Biscuit Egg-in-a-Hole is a Must-Try
- All-in-One Breakfast: Each biscuit nestles a slice of ham and a baked egg, offering protein, carbs, and savory cheesy goodness in one bite.
- Great for Groups: This sheet pan preparation bakes six servings at once, making it ideal for entertaining or feeding a hungry family.
- Customizable: Swap in different cheeses, herbs, or meats to suit your preferences or use up what’s in your fridge.
Ingredients You’ll Need
Gather these core ingredients for the full Biscuit Egg-in-a-Hole experience. Quality and freshness make a big difference in the end result, especially for the cheese and eggs!
- 2 1/2 cups all-purpose flour (plus more for dusting)
- 2 tablespoons baking powder
- 1 tablespoon sugar
- Kosher salt and freshly ground black pepper
- 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and frozen
- 4 ounces pepper jack cheese, grated
- 1 small bunch fresh chives, thinly sliced
- 1 cup buttermilk (plus more for brushing)
- Nonstick cooking spray for the baking sheet
- 6 round slices Black Forest ham
- 6 large eggs
Special Equipment
- 2-inch round cookie cutter
- Rimmed baking sheet
Step-by-Step Instructions
1. Prepare the Oven and Baking Sheet
Preheat your oven to 425°F (220°C). Position an oven rack in the center of the oven. Generously coat a large, rimmed baking sheet with nonstick cooking spray. This will prevent both the biscuits and eggs from sticking during baking.
2. Make the Biscuit Dough
- In a food processor, pulse together the flour, baking powder, sugar, and 1 1/2 teaspoons each of salt and pepper until well combined.
- Add the cold, frozen butter to the dry mixture. Pulse several times until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible. This ensures a flaky biscuit texture.
- Add grated pepper jack cheese and chopped chives. Pulse just until combined.
- Pour in the buttermilk and pulse until the dough is shaggy and just starting to come together. Do not over-mix.
Tip: If you do not have a food processor, this step can be executed by hand using a pastry blender or two forks to cut the butter into the flour.
3. Shape the Biscuits
- Lightly flour your work surface. Turn the dough out and gently pat into a ball.
- Divide the dough using your hands into six equal pieces.
- On the prepared baking sheet, pat each piece into a round, about 3 1/2 inches wide and 3/4 inch thick. Space three biscuits along the top of the pan and three along the bottom, leaving room between each.
- Use a 2-inch round cookie cutter to cut a hole in the center of each dough round. Arrange these smaller circles (mini biscuits) in the middle of the baking sheet to bake alongside the large biscuit rings.
4. Initial Bake for Biscuits
- Brush the tops of all dough pieces—including the centers you cut out—with extra buttermilk. This helps create a beautifully golden top.
- Bake in the preheated oven for 12–15 minutes, until the mini biscuits are golden brown.
- Remove the mini biscuits and set aside on a plate.
5. Ham and Egg Assembly
- Place a slice of Black Forest ham over each large biscuit round. Gently push the ham down into the biscuit hole, forming a cup for the egg.
- Crack a large egg directly into each ham cup. If any egg white spills over the sides, don’t worry—it will still cook up nicely in the oven.
- Sprinkle each egg with a little salt and pepper to enhance the flavors.
6. Final Bake
- Return the baking pan to the oven. Bake, rotating the pan halfway after 5 minutes, for 8–12 more minutes.
- Bake until egg whites are just set but yolks remain slightly jiggly.
7. Serve and Enjoy
- Use a spatula to carefully transfer each Biscuit Egg-in-a-Hole to individual plates.
- Top each baked biscuit with one of the smaller reserved biscuit rounds. This extra biscuit is perfect for dipping into the runny yolk!
Expert Tips for the Best Biscuit Egg-in-a-Hole
- Use Cold Butter: Freeze butter cubes and keep buttermilk cold. This yields extra-flaky, light biscuits every time.
- Measure Flour Properly: Spoon flour into your measuring cup and level it off, rather than scooping directly from the container, to avoid dense biscuits.
- Don’t Overwork the Dough: Mix and knead only as much as needed. Overmixing will make biscuits tough.
- Rotate the Baking Sheet: Rotating ensures even baking, preventing some eggs from overcooking while others are underdone.
- Customize Toppings: Swap in cheddar for a milder flavor, try prosciutto for a different ham, or add fresh herbs for a burst of color and taste.
Nutritional Information (Per Serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 400–450 kcal |
| Protein | 16 g |
| Fat | 26 g |
| Carbohydrates | 32 g |
| Sugar | 3 g |
| Sodium | 730 mg |
Note: Nutrition values are estimates and will vary based on brands and modifications.
Serving Suggestions & Variations
- Pair with a fresh fruit salad or a mixed greens salad for a lighter breakfast.
- Serve with crispy hash browns or oven-roasted potatoes on the side for a hearty weekend brunch.
- Top biscuits with sliced avocado and a sprinkle of hot sauce for a bit of extra flavor and color.
- Swap the ham for cooked bacon or sausage patties if desired.
- Add roasted veggies, like bell peppers or mushrooms, inside the ham cup before the egg is cracked in for an added nutritional boost.
Storage & Make-Ahead Tips
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven.
- Make Ahead: Biscuit dough can be made in advance, wrapped, and chilled for up to 24 hours before shaping and baking.
- Freezing: Biscuits (unfilled) can be frozen and baked fresh. Fill with ham and egg just before serving for best results.
Frequently Asked Questions (FAQs)
Q: What can I use instead of buttermilk?
A: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon lemon juice or white vinegar to 1 cup milk and letting it sit for 5 minutes.
Q: Can this recipe be doubled?
A: Yes, simply double all the ingredients and use two baking sheets. Rotate sheets between the oven racks halfway for even baking.
Q: Are there any gluten-free alternatives?
A: You can use a reliable cup-for-cup gluten-free flour blend in place of all-purpose flour. Adjust liquid as needed since gluten-free flours absorb differently.
Q: Can I add vegetables to the egg-in-a-hole?
A: Absolutely. Finely chopped sautéed spinach, peppers, or mushrooms work well layered under the ham before adding the egg.
Q: What cheese works if I don’t have pepper jack?
A: Cheddar, Monterey Jack, or Swiss are all excellent options. For extra flavor, try a mix of cheeses.
Cook’s Notes & Troubleshooting
- Flour Measuring: Always measure flour by spooning it into a cup and leveling off, not by scooping, to avoid excess that creates tough biscuits.
- Egg Doneness: If you prefer firmer yolks, simply bake a minute or two longer after the eggs are added.
- Oven Variations: Baking times can vary depending on the oven, so begin checking for doneness a few minutes before the recipe’s stated time.
Credits & Copyright
Recipe inspired by Food Network Kitchen. All rights reserved © 2025.
