Scrambled Egg, Bacon, and Ham Biscuits with Pepper Jelly

1. 1

   Cook the bacon over medium heat in a large cast-iron skillet until crisp, and transfer to a plate lined with paper towels.

2. 2

   Drain all but 1 tablespoon of bacon fat from the skillet.

3. 3

   Whisk together the eggs, half-and half, salt, pepper, and hot sauce in a medium bowl.

4. 4

   Return the skillet to medium-low heat.

5. 5

   Add the butter to the skillet, and heat until it begins to bubble, then stir in the eggs.

6. 6

   Use a rubber spatula to push the eggs toward the center of the skillet, tilting the skillet to allow the liquid to run underneath the dry portions.

7. 7

   When the eggs are almost set, stir in the ham and chives, and remove from the heat (the eggs will continue to cook).

8. 8

   To assemble the sandwiches, spread 1 tablespoon of pepper jelly over the bottom half of each biscuit.

9. 9

   Divide the eggs evenly among the four biscuits, then top with two strips of bacon and the remaining biscuit halves, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.