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Sweet and Savory Breakfast Biscuits

These breakfast sandwiches combine both sweet and savory elements, with crispy and salty prosciutto, gruyere cheese, raspberry jam and a fried egg on flakey buttermilk biscuits for a delicious weekend treat.
Course Breakfast
Cuisine American
Keyword biscuit, eggplant, fried egg, sandwich
Prep Time 2 minutes
Cook Time 10 minutes
Servings 4
Calories 408kcal

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 large eggs
  • Kosher salt, as needed
  • 4 ounces prosciutto
  • 4 large buttermilk biscuits, halved (get the recipe here)
  • 5 ounces gruyere cheese, thinly sliced 
  • 1/4 cup raspberry jam

Instructions

  • Heat a medium non-stick sauté pan over medium heat, add the olive oil and heat through. Working one egg at a time, add and egg and season with salt. Cook until the whites have almost completely set, about 2 to 3 minutes then carefully flip.
  • Lower heat to medium-low and continue to cook on the other side until the yolk is set but still jiggles when you shake the pan, about an additional 2 minutes. Remove from the pan and set aside covered while cooking the remaining eggs. 
  • Preheat the oven to broil. Arrange the slices of prosciutto in an even single layer onto an aluminum foil-lined baking sheet. Broil until the prosciutto is crispy and golden brown, about 2 to 3 minutes. Remove and set aside. 
  • Arrange the biscuit halves cut side up on a baking sheet. Place slices of the gruyere cheese on each of the bottom pieces of biscuit. Broil until the cheese has melted and the biscuits are golden brown, about 1 to 2 minutes. 
  • Lay a fried egg on the top of each biscuit bottom. Divide the prosciutto among the biscuits. Spread each top with raspberry jam and close the sandwiches. Serve immediately.

Nutrition

Calories: 408kcal | Carbohydrates: 14g | Protein: 16g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 456mg | Potassium: 145mg | Fiber: 4g | Sugar: 6g | Vitamin A: 353IU | Vitamin C: 0.2mg | Calcium: 438mg | Iron: 1mg