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Stuffed Ham Egg And Cheese Biscuits

These Stuffed Ham Egg and Cheese Biscuits have a delightful surprise hidden inside. Stuffed with scrambled eggs and smoked ham they’re held together with the tastiest edible “glue” aka cheddar cheese, that you’ll ever eat. Baking them side by side results in golden tops and a soft fluffy interior that makes them impossible to resist.

Stuffed Ham Egg And Cheese Biscuits

Easy Stuffed Ham Egg and Cheese Biscuits Recipe

Homemade stuffed breakfast biscuits are a weekend favorite at our house.  As you can imagine, you can fill them with a plethora of egg, protein and cheese combinations, but it seems the most simple combos remain the most requested. There is nothing that compares to a homemade biscuit. Quite often I have people contact me saying they’ve tried to make homemade biscuits with no success asking what could they be doing wrong?  The truth is, there are many variables when it comes to bread making. Factors include quality of ingredients, the amount of moisture in the air and how your oven performs. It takes practice in all sincerity, so don’t give up you can master cream biscuits. How to make simple Stuffed Ham and Egg Biscuits:

  • Flour – Self rising flour.
  • Eggs – Six large eggs.
  • Milk – Whole milk to scramble the eggs. Heavy Cream for the biscuit dough.
  • Seasonings – Salt and black pepper.
  • Ham – Fully cooked smoked ham.
  • Cheese – Thick sliced colby-jack or cheddar cheese.
  • Butter – salted or unsalted butter, melted.
Step-by-step images of preparation of Stuffed Ham And Egg And Cheese Biscuits

How to Make the Best Stuffed Ham Egg and Cheese Biscuits Recipe

  • Ingredients you’ll need to make homemade Stuffed Ham Egg and Cheese Biscuits: Self rising flour, heavy cream, large eggs, butter, diced ham, thick sliced cheddar or colby jack cheese, salt and black pepper.
  • Kitchen tools you’ll need: A skillet, whisk, measuring cups and spoons, medium bowl, biscuit cutter, rolling pin, sharp knife and cutting board, pastry brush and cast iron skillet or similar size oven safe skillet or baking pan.
  • How do you make Stuffed Ham Egg and Cheese Biscuits? First, scramble the eggs seasoning them with salt and black pepper to your taste. Next, make the quick biscuit dough and cut it into rounds. Roll the dough rounds into a 6 inch circle then fill the centers with scrambled eggs, diced ham and sliced cheese. Fold the biscuit dough over the filling and place seam side down in a skillet for baking.
  • Keep in mind when making these biscuits, that fresh dough is sticky by nature. To prevent sticking, it’s  important to flour the rolling pin, the biscuit cutter and the rolling surface lightly to prevent the dough from sticking to surfaces.
  • To make these stuffed biscuits, I cut them into 5 inch rounds as that’s the largest cookie cutter that I had handy. Then you gently roll each dough round with a floured rolling pin until they’re around 6 inches so their bigger for stuffing.
  • After filling and sealing the biscuit dough, use your hands to shape them into even sized rounds, and place seam side down in the buttered skillet.
  • When you bake biscuits side by side in the skillet in this way, the tops become golden and crispy and the inside stays fluffy and light. Plus, they need to be similar in size for even baking.
  • These biscuits reheat nicely, making them perfect for weekend brunches or any day you want to serve breakfast with a surprise hidden inside.
  • Store Stuffed Ham Egg and Cheese Biscuits chilled in the refrigerator for up to 4 days.
  • Reheat gently in the microwave in single serving portions.
Stuffed Ham Egg And Cheese Biscuits baked in a Skillet

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Stuffed Ham Egg And Cheese Biscuits

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Stuffed Ham Egg and Cheese Biscuits

Prep Time25 minutes
Cook Time18 minutes
Total Time43 minutes
Course: Bread, Breakfast, brunch
Cuisine: American
Keyword: stuffed-ham-egg-and-cheese-biscuits
Servings: 12 servings
Calories: 325kcal
Author: Melissa Sperka


  • 6 large eggs
  • 3 Tbsp milk or cream
  • salt and black pepper
  • 3 cup self rising flour
  • 2 cup heavy cream
  • 4 oz smoked ham cubed
  • 12 thick slices colby-jack or cheddar cheese, cut in half
  • 3 Tbsp butter melted


  • Preheat the oven to 375°F. Brush the bottom and sides of a 12-inch cast iron skillet or similar with melted butter. Set aside.
  • Beat together 6 large eggs with 3 Tbsp milk or cream. Season with salt and black pepper to your taste. Soft scramble then set aside to cool while you prepare the biscuit dough.
  • Use a fork to combine the self-rising flour and cream until the flour is fully moistened. It may appear crumbly but should hold together when pressed between your fingers.
  • Turn the dough out onto a lightly floured non-stick surface. Knead a few times until the dough comes together.
  • Flour a rolling pin and roll to around 1/4-inch thickness. Cut into 6-inch rounds. Re-roll scraps as needed to make 12 total.
  • Place 1/2 slice of cheese in the middle of the dough round, top with 2 Tbsp scrambled eggs, 1 Tbsp ham cubes and the other half slice cheese.
  • Pinch the dough around the filling. Place seam side down side by side in the skillet.
  • Brush the tops with melted butter them bake for 18 minutes at 375°F. Increase to 425°F and bake for another 5 minutes or until the tops are golden.
  • Serve immediately, brushed with additional butter, if desired


Serving: 1serving | Calories: 325kcal | Carbohydrates: 24g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 203mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 812IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Been cooking most of my life since I was a teenager. I do pretty well on my own. I cook all the meals due to my mother’s cancer and am always looking for new ideas. This sounds like a perfect meal. But for some reason I don’t see all that filling put into one biscuit. You say to fill the and put it seam side down which indicates to me that you are only using one biscuit at a time. What if I used two rounds and sealed the sides around. Would that change the cooking time any? If you have a video of the process I would love to watch and see how it is done. Thank you!

  2. 5 stars
    Easy and delicious! We stuffed some with ham and some with cooked sausage. So wonderful! Melissa is my to for recipes- she hasn’t let me down once!

  3. I havent made these yet but I wanted to commend you on making these with HOMEMADE biscuits! I saw a recipe for Pillsbury biscuit bombs and searched all over to find a homemade version. Kudos to you for showing me the way! I usually double my biscuit recipe & freeze shaped or cut out ones for times when I need breakfast quick. Buying the cans of dough is so unnecessary!
    All the best,

    1. Hi Lisa, I pretty much always bake biscuits from scratch. That said, occasionally I’ll use a convenience item as an ingredient in a recipe. But, biscuits from scratch are the best, in my opinion.

  4. 5 stars
    Who knew biscuits could be this easy and this delicious?! We used ham in some, sausage in others with pepper jack and cheddar. Just as good reheated the next day. Yummm!!

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