Ham Egg Cheese Biscuit Wafflewiches
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Biscuits turned inside-out, filled with melty cheese, ham slices, and fluffy scrambled eggs, then pressed and cooked in a waffle iron. A handheld breakfast mashup, crispy exterior hugging a soft, savory center. Quick frenzy start to your morning. Use layers to stretch biscuits wide before sealing. Hear the sizzle as cheese melts, edges darken, aroma rises. Easy whimsy, no fluff. Switch ham for turkey or bacon. Replace American cheese with sharp cheddar or pepper jack for fire. Keep warm in oven while the rest crisp up. Total time under 20 but focus on that golden crust and oozy insides.
Prep:
12 min
Cook:
6 min
Total:
18 min
Servings:
8 servings
#breakfast
#waffle
#savory
#quick meals
#biscuit
#eggs
#ham
#cheese
Morning hustle, gotta fuel up fast, flaky biscuits lurking in fridge. I stumbled on this waffle sandwich hack years ago when eggs on toast bored me dead. Crunchy on the outside, pillowy inside — foolproof. Layers stretched thin let heat weave through, no dough left raw or rubbery. Cheese melting into ham and eggs creates that molten core touch. Keeps warm in oven, stays flaky. I toss in sharp cheddar now; American too mild. Tried bacon, turkey — all rock solid swaps. Nonstick spray otherwise sticky nightmare. You’ll hear the crispy snaps, smell butter toasting. Forget cold sandwiches; this is my go-to quick fix breakfast upheaval.
Ingredients
- 1 can flaky buttermilk biscuits
- 8 slices ham (swap for leftover turkey or cooked bacon)
- 6 large eggs scrambled lightly with splash milk
- 8 slices sharp cheddar cheese (pepper jack or mozzarella works too)
- nonstick cooking spray
About the ingredients
Flaky biscuits are nonnegotiable, the kind that separate into layers. Buttermilk imparts tang and flair. If none, use classic biscuits or croissant dough for a different crunch. Eggs scrambled gently with a splash of milk or cream; too dry means chalky inside, too wet leaks out. Ham sliced thin as deli cuts, perfect balance between salt and chew. Cheese melts best with processed slices or semi-soft cheddar — shredded works but melts unevenly. Spray waffle iron lightly; too much oil makes biscuit greasy, too little sticks. You can swap ham with turkey or cooked bacon if you prefer. Play around with pepper jack for kick, mozzarella for stretch. Keep ingredients near your workspace; this is fast assembly mode.
Method
- Open biscuit can, separate biscuits along layers but don’t tear. Stretch each biscuit half out wide, about 5 to 6 inches diameter. The thinness ensures crispness without raw dough center. Thick bites? Fail. Waffle iron preheated to medium blast, spray lightly but don't drown it; too oily makes edges soggy.
- Scramble eggs just till creamy, soft curds not dry rubber. Dump a good tablespoon heap on bottom biscuit layer. Add cheese slice right after, so it melts into eggs, then ham slice settles on top. Stack biscuit half on top; pinch edges tight. Crimp closed — sloppy edges leak cheese and egg lava all over waffle iron. Clean mess kills timing.
- Close waffle iron firmly; push down hard to smash layers together. Cook about 4-6 minutes, depending on your iron’s heat. Watch the biscuit edges. Golden brown with deep cracks signals readiness. Cheese should ooze slightly without burning. Listen for soft hiss not hardcore sizzle. If smoke, dial down heat or spray less.
- Remove with spatula scraping carefully. Keep plated waffles warm inside a 200F oven rack while finishing remaining stack. Avoid stacking fresh waffle sandwiches directly — steam death trap. Serve hot; edges crunchy, insides molten and savory. Cool waffles get gummy fast.
- Tips: If ham too thick or salty, blot lightly or use thinner lunch meat. Egg too wet? Let excess drain on paper towel briefly. Cheese swap alters melt time slightly; keep an eye. Biscuit brands differ—Dough that puffs up too much? Gently press down after folding to compact layers closer for even cooking.
Cooking tips
Opening biscuits just right is step one. Don’t rip layers apart aggressively or dough tears, breaks seals. Stretch thin but keep entire rounds intact, so cooking crisp but tender. Scramble eggs gently; fluffy, tender curds form better inside the warm pockets. Stacking order matters — eggs first, cheese next to melt, ham on top for flavor balance without cooling heat source too soon. Pinching edges closed avoids molten lava leaks that wreck waffle iron and cooking time. Closing the iron firmly compacts sandwich for even heat distribution and crisp edges. Timing varies by waffle maker but edge color is your visual GPS. Listen for soft sizzle, not charred smoke. Hot oven holding keeps sandwiches perfect on the go; don’t stack sandwiches or steam softens crust. Serve immediately if possible.
Chef's notes
- 💡 Biscuit layers key; separate gently, no tearing or dough gets tough inside. Stretch thin wide — about 5 inches— for crisp edges without raw spots. Thick bites are chewy fail. Keep waffle iron at medium heat, spray lightly, too much oil soaks edges, too little sticks. Watch edges closely, color changes fast.
- 💡 Eggs scramble soft, barely set curds. Dry ones crack texture, wet ones leak ruining seal. Spoon on bottom biscuit layer quick then add cheese slice immediately to create that melty barrier. Ham on top seals flavor but thin slices only. Fatty or thick ham means blot or swap. Pinch edges good tight — sloppy edges leak and wreck iron fast.
- 💡 Press waffle iron firmly to smash layers together. Don’t lift early or layers separate mid-cook. Cook 4 to 6 min, listen for gentle hiss not hard sizzle or smoke. Edges golden brown with fissures show ready. Cheese melts near edges, slight oozing means molten cores start. If smoke, reduce heat quick or spray less.
- 💡 Remove with spatula carefully scraping bottom. Keep warm on oven rack at 200F but do not stack fresh ones — steam kills crunch fast. Serve immediately for crunchy edges and molten interior. Cooling waffles get gummy. If leftovers, reheat quickly in oven or toaster just before serving for best texture.
- 💡 Ham thickness matters; thick salty slices blot with paper towel or slice thinner. Cheese swap impacts melt time; American melts fast, cheddar or pepper jack slower but more flavor. Biscuit brands vary widely by puff and layers— if dough puffs too much, press down gently after folding to compact layers. Egg too runny? Drain excess on paper towel briefly before layering.
Common questions
How to get crispy edges?
Stretch biscuits thin, like 5 inches wide. No tearing. Medium heat. Light spray, not soaking. Watch color edges shift golden brown with cracks signals. Avoid thick dough inside, it ruins crispness.
Can I swap ham?
Yes, turkey or cooked bacon works great. Slice thin, blot excess moisture or fat before use. Ham too salty? Paper towel it down. Different meats change flavor but cook time same. Cheese swap ok but timing shifts slightly.
What if cheese leaks during cooking?
Usually edge pinch seal weak, grease/oil too much. Pinch edges tight. Remove excess egg moisture if needed. Use slice cheese not shredded so melts evenly and stays. Clean waffle iron between batches.
How best to store leftovers?
Not recommended long. Keep warm in 200F oven rack no stacking. For fridge, cool fully, then reheat oven or toaster oven to crisp edges again. Microwave ruins crispness; use only last resort.
