Perfect for brunch this Sunday!
This breakfast scone is full of flavor from every single ingredient. If you’re in charge of brunch, this recipe should be a go-to. It’s really simple to make and it’s more than just your average breakfast sandwich. From the homemade biscuits to the Kentucky Legend Ham, this Southern Ham and Egg Breakfast Scone is a winner for sure.
Check out the recipe below.
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- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Makes: 6-8 servings
- 2 c. dry biscuit mix
- 1 tsp. dried dill
- 1/4 tsp. garlic powder
- 1 c. shredded aged Cheddar cheese
- 1/2 c. 3.25% milk
- 1 Tbsp. butter
- 8 slices Kentucky Legend Quarter Sliced Ham, cut into 3-inch rounds
- 8 fried or poached eggs
- 1/2 c. tomato salsa
- 1/2 c. guacamole
- Preheat oven to 425°F. Whisk together biscuit mix, dill, and garlic powder; add cheese, tossing until well combined. Stir in milk until soft dough forms. Using a 1/4-cup measure, drop 8 rounds onto a parchment paper–lined baking sheet.
- Bake for 10 to 15 minutes or until golden brown. Let cool for 10 minutes.
- Meanwhile, melt butter in a large skillet set over medium heat; cook ham slices for 2 to 3 minutes per side or until starting to brown.
- Melt butter in a skillet and fry 8 eggs. Or poach your eggs (see instructions below).
- Halve and toast scones. Assemble ham and poached eggs in scones with tomato salsa and guacamole.
TIP: To poach eggs, begin with cold eggs. Fill a saucepan with enough water to come 3 inches up the side of the pan. Stir in 1/2 tsp white vinegar; bring to simmer over medium heat. Vigorously stir the water to create a vortex. Break each egg into a small dish or saucer. Holding the dish just above simmering water, slip each egg into the water. Reduce heat to medium-low. Cook eggs, in barely simmering water, for 3 to 4 minutes or until whites are set and yolks are cooked as desired. Remove eggs with a slotted spoon; place on a paper towel–lined plate.