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!
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.
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