Scottish Ham and Cheese Breakfast Sandwiches
These Scottish Ham and Cheese Breakfast Sandwiches are a hearty breakfast or brunch recipe made with tender cheddar and onion biscuits, ham, greens, whole grain mustard, and a fried egg.
The biscuits are slightly sweetened with honey, savory with cheddar and green onions, and sturdy enough to hold all the delicious sandwich layers. They're cozy, filling, and just a little rustic-perfect for a weekend breakfast, Father's Day breakfast, or breakfast-for-dinner.
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What I Love About These Breakfast Sandwiches
There's something wonderfully satisfying about a warm biscuit breakfast sandwich, especially when the biscuit itself is full of flavor.
These cheddar and onion biscuits are tender, savory, and lightly sweet from honey. Split and layered with ham, spinach, or arugula, a spoonful of whole grain mustard, and a fried egg, they make a hearty meal that works any time of day.
They're also easy to adapt. Use your favorite cheddar, swap the greens, or make the biscuits ahead for quicker assembly in the morning.
If you love biscuit sandwiches, try this ham and cheddar breakfast sandwich made with spring sweet scallions, or this easy drop biscuit recipe but a delicious morning treat.
Ingredients
Specific ingredient measurements are in the recipe card below, but here's what you'll need:
- Flour and baking powder: The base for the homemade biscuits.
- Honey: Adds a subtle sweetness that balances the savory cheddar and onion.
- Butter and milk: Help create tender, flavorful biscuits.
- Cheddar cheese: Scottish cheddar is a lovely choice if you can find it, but any sharp or mature cheddar works well.
- Green onions: Add mild onion flavor to the biscuits.
- Ham: Thinly sliced ham makes the sandwiches hearty and savory.
- Spinach or arugula: Adds freshness and color.
- Whole grain mustard: Gives the sandwich a little tang and texture.
- Eggs: Fried eggs finish the sandwiches and make them breakfast-worthy.
How to Make Scottish Ham and Cheese Breakfast Sandwiches
- Begin by making the cheddar and onion biscuits. Stir together the dry ingredients, cut in the butter, then add the cheddar, green onions, honey, and milk until the dough comes together.
- Pat or scoop the biscuit dough as directed in the recipe card, then bake until golden and tender.
- To assemble the sandwiches, split the warm biscuits and layer with whole grain mustard, ham, greens, and a fried egg. Serve immediately while the biscuits are warm and the eggs are freshly cooked.
Make-Ahead Tips
The biscuits can be made ahead and gently reheated before assembling the sandwiches. This makes them a great option for brunch or holiday mornings.
For the best texture, wait to fry the eggs and assemble the sandwiches until just before serving.
A Note on the “Scottish” Inspiration
These breakfast sandwiches are inspired by Scottish flavors and ingredients, especially cheddar, oats, dairy traditions, honey, and hearty breakfast fare. Scottish cheddar is wonderful here, but any good sharp cheddar will make a delicious biscuit.
If you enjoy Scottish-inspired recipes, you might also like my Honey Drizzled Scottish Oat Scones, Classic Scottish Shortbread, or St. Andrew's Day recipes.
Cheddar and Onion Scottish Breakfast Sandwich
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon pure honey
- ¾ teaspoon salt
- ⅓ cup cold butter diced
- ½ cup shredded cheddar Scottish or your preference
- ¼ cup chopped green onions 1 to 2 scallions, small chop
- ¾ cup milk
- 1 egg for egg wash
- freshly ground black pepper
For Serving
- 12 slices Ham
- 1 cup baby spinach
- 6 tablespoons whole-grain mustard
- 12 eggs fried
Instructions
- Preheat the oven to 450 degrees F and line a baking sheet with parchment.
- In a large bowl or the bowl of a food processor, mix flour, baking powder, sugar, and salt. Using a pastry blender, fork, or the metal blade of a food processor, cut in the butter until the mixture is crumbly. Stir in shredded cheese, green onions, and milk, just until the dry ingredients are moistened.
- Drop dough onto parchment lined or ungreased baking sheet by 8 to 12 spoonfuls, about 2 inches apart. Brush with beaten egg, sprinkle with a dusting of freshly ground black pepper and bake 12 to 15 minutes or until golden brown.
- Slice the biscuits in half and serve with ham, spinach or arugula, whole grain mustard and fried eggs.
Notes
- Food Processor Tip: Using a food processor to cut in the butter makes this biscuit recipe quick and incredibly easy. Add the dry ingredients to the processor bowl and pulse a couple of times to mix. Then add the diced cold butter and pulse 3 to 4 times until evenly crumbly. Add the cheese and onions and pulse one more time. Then, drizzle the milk through the feed tube and mix until the dough comes together.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Recipes You May Also Enjoy
- Honey Drizzled Scottish Oat Scones
- Classic Scottish Shortbread
- Easy Hashbrown Breakfast Casserole
- Ham and Cheddar Scallion Biscuit Sandwiches
- St. Andrew's Day Recipes
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76 grams...google is your friend
Thank you, Deena for that clarification!
Please tell me why you have opted for American cup measures, rather than grams, kilograms, or even ounces? I find it difficult to reconcile measuring a solid substance (butter) into a cup measure, especially if said butter should be cold. How much does 1/3rd cup of butter weigh?