Habanero Honey Country Ham Biscuits

Recipe Rating:	10 Ratings5
Categories:	Biscuits, Meat Breakfast
Collections:	More Favorite Recipes, Breakfast In Bed
Keywords:	eggs, honey, ham, country, mustard, pepper
Serves:	4-12
Prep Time:	5 Min
Cook Time:	25 Min

Ingredients

12	mini/tea frozen biscuits
6 oz	country ham, thinly sliced
2 large	eggs
1/2 medium	habanero pepper, finely chopped
4 Tbsp	honey
1 Tbsp	dijon mustard
1 Tbsp	italian seasoning
1 tsp	paprika, sweet mild
3 Tbsp	butter, unsalted
3 pinch	salt and pepper

Pinched by Cookie321, and 3,160 more.

Sherri Logan Williams

Well Seasoned

Danville VA, lives in Crestview, FL

logansw

Member Since Feb 2011

Sherri's Notes:

I dedicate these biscuits to my Grandma Sally Ann Logan. Country ham always reminds me of going out to my grandma's house when I was a young girl. I remember waking up on cold mornings to the smell of country ham, bacon, fried potatoes, eggs, and homemade bisuits. It was incredible! She created some of the most spectacular food I have ever eaten in my life, out of her small kitchen. It was there where my love and passion for cooking, started. These mini breakfast biscuits with the extra kick of habanera pepper will jump start your morning. They are quick, easy and delicious!

Comments from the Test Kitchen:

Habanero and country ham - what a killer combination. Start your day off with a delicious kick!

Directions

1. Preheat oven to 350 degrees. Place biscuits on lightly greased cookie sheet. Have sides touching each other. Cook for about 12 minutes or until golden brown. One minute before cooking is complete melt 1 tbsp butter, add paprika and italian season. Brush the tops of biscuits with the butter mixture, continue to cook the biscuits for one more minute. Remove biscuits from oven and place on a cooling rack.

Meanwhile, in a heated large skillet, add ham slices and enough water to cover ham slices. Cook at medium heat until liquid has reduced in half. This should take about 4-5 minutes. Flip ham slices half way through. After liquid had reduced, remove ham and set or warming plate.

Add chopped habanera pepper, mustard and honey to the pan sauce. Simmer on low heat for about 2 mintes. Set aside

Whisk eggs, pepper and salt. In a medium size frying pan, add 2 tbsp of butter. Let melt, then add eggs. Cook eggs about 1 minute and flip and cook for an additional minute. Remove and cut into 12 equal pieces

Slice biscuits in half. Layer equal parts of egg, honey mustard mixture, ham, honey mustard mixture and tops of biscuits.

Serve with fresh fruit and veggies.

Comments

1-12 of 108 comments

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Tim Logan logantim

I tried this recipe and say it's Family Tested & Approved!

NIKKI SMITH adorefood

Apr 4, 2011

Wow thats looks mouth watering..Not sure if i can eat it with all the sauce on, but i will try..lol

Sherri Logan... logansw

Apr 4, 2011

Give it a try, you just may like it. :) you can take out the habanero pepper if it's too spicy. Happy Cooking!

Sherri Logan... logansw

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Terrie Hoelscher Blessed1

Apr 5, 2011

These sound delicious, Sherri! Thanks!
I used to live in Gulf Breeze ... my ex works on Hurlburt, and a lot of his employees live in Crestview! Small world!

Sherri Logan... logansw

Apr 5, 2011

@terrie, it is a small world! do you still live in florida? we've lived here for over 17 years. My husband retired 13 years ago and is a govt contractor at Eglin. I'm a rental manager at Breakers East Condominium in Destin Florida. Happy Cooking!

Terrie Hoelscher Blessed1

Apr 5, 2011

No, Sherri ... I left FL back in '04, after Hurricane Ivan politely took the roof off my house. I had it repaired, then sold it, moved away from the state....not because of hurricanes, tho. I actually LOVE the hurricanes, and all severe weather. I followed my heart for love, moved to MS. ha! I probably know where Breakers East is, and would recognize it if I saw it .... Destin is a gorgeous area. Spent lots of time there.
I now live on the western slope of the Blue Ridge Mountains of West Virginia, on the Shenandoah River. Talk about a change! ha!
Nice to chat w/ you .... Happy Cooking!

Sherri Logan... logansw

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Sherri Logan... logansw

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