entertaining · in the kitchen · recipes

Egg, Ham, and Cheese Biscuit Sandwiches

This is our Easter Sunday morning meal and it’s a crowd pleaser! If these look like a fast-food sandwich to you, that’s where the inspiration came from.

Easter morning sandwich

These are tasty and easy to make.

Egg, Ham, and Cheese Biscuit Sandwiches

  • Biscuits :: These biscuits are not homemade but purchased from Trader Joe’s (national chain, U.S.). Check their refrigerator section for the canister of biscuits. You peel the outer paper and the can “pops” open. Unlike other brands, these are as healthy as I’d make them at home and much easier.
  • Eggs :: With our backyard chickens in full laying mode, these have farm fresh eggs! The eggs are “fried” which is the favorite way to eat eggs around here. Start with a hot pan (I prefer cast iron) and a room temperature egg. Drizzle a little bit oil in the bottom of your pan and spread it around. Crack the egg right onto the pan and break the yolk with a fork and give it a little stir. Add black pepper, red pepper flakes, and spices if you like. Flip over when yolk starts to look firm and cook the other side. When done add…
  • Cheese :: Sliced Tillamook cheddar is the choice for this sandwich. It melts nicely and is real cheese. Tillamook cheese is made with milk from cows not treated with artificial growth hormones. Have extra slices around for snacking.
  • Ham :: Canadian bacon is brilliant in this sandwich but look for ham slices that are chemical free. New Season’s (local to Portland, OR market) and Trader Joe’s (national chain, U.S.) are both carrying an uncured ham for Easter. I like to buy extra of this to keep in my freezer since it’s not carried year round.
  • Arugula :: Greenery is a nice addition here and I love arugula on this sandwich. Romaine lettuce or spinach works here, too, but the peppery flavor of arugula adds another flavor level to the sandwich.

Egg, ham, cheese sandwichAssemble the sandwiches, place on a baking sheet in a low temperature oven and cover until you have enough made for everyone. These are best served warm. Fresh eggs are best!Serve with a fruit smoothie or orange slices and you have a fabulous (and easy!) Easter brunch! Enjoy.

Do you serve an Easter brunch? What’s your Easter meal tradition?

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8 thoughts on “Egg, Ham, and Cheese Biscuit Sandwiches

  1. These look so good – we make a similar version using english muffins. And did you know that we call it peameal bacon in Canada? 🙂


    1. Heidi, that is pretty funny that you don’t call it “Canadian” bacon living there in Canada and all! It’s always interesting to know where the names come from. On a trip to Europe, I had to laugh at the “American Sauce” I found in the condiment aisle. I didn’t buy it but was intrigued by the name! Thanks, Heidi.


  2. So, we don’t get ‘biscuits’ in Australia, like in the US, and so I have found a US recipe with no packet ingredients (cause of course we don’t have the same ones), and man, do I love them! So cheesey and garlicy! Shame I try to be gluten free more now, but when I’m naughty, I get into them big time.

    Interestingly, my family’s Easter b’fasts are uncommon now that my parents always take the opportunity for a mini break – leaving us ‘adult kids’ at ‘home’


    1. Oh my, Sarah, these sound amazing! These biscuits are pretty simple ingredients so feel free to substitute a gluten-free alternative. Happy Easter – and enjoy your break!


  3. Our church does a brunch after our service on Sunday so we usually try to eat up our hardboiled Easter eggs with toast for a quick breakfast. (I signed up to bring a sweet bread … hmm, better start thinking about what to bring!) I sing in our choir so we have to get to church early and we don’t have much time to spare. The only day of the year I allow my kids to have a (small!) piece of candy with breakfast is on Easter. Your breakfast sandwich sounds yum-arrific!


  4. I made one of these with vegetarian ham and vegan cheese the other day. I did still use a regular egg. Delish! I like the tip about breaking the yolk just a little. I had never heard that trick before, but it cooked easier and I had yolk across most of the white.As usual, you’re a genius. Guess you will have to use peabacon this year since you’ll be in Canada for Easter!


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