Spam, Egg, and Cheddar Biscuits with Homemade Mustard
Fresh biscuits and homemade mustard make this breakfast dish wonderfully indulgent and completely irresistible. Chef Mason Hereford of Turkey and the Wolf in New Orleans fries an Eggland’s Best egg to perfection, creating a true stunner of a sandwich.
Make This Recipe
2 biscuits, split (see recipe below)
1 tablespoon Tay’s Mustard (see recipe below)
4 slices SpamⓇ (light, if desired)
2 slices Cheddar cheese
2 Eggland’s BestⓇ Classic Eggs2 Eggland’s BestⓇ Classic Eggs
1 tablespoon mayonnaise
8 rings pickled banana peppers
Biscuits (makes Eight 3” biscuits)
4 cups all-purpose flour
⅓ cup sugar
2 tablespoons plus 2 teaspoons baking powder
2 teaspoons fine sea salt
2 sticks unsalted butter, frozen
1 cup plus 2 tablespoons sour cream
⅓ cup milk
Tay’s Mustard (makes 1 cup)
½ cup sugar
½ cup white vinegar
2oz Coleman’s Mustard Powder
1½ teaspoons salt
- Prepare biscuits and mustard, below.
- In a large nonstick skillet fry Spam until golden brown on one side. Flip, arranging the slices in pairs overlapping just slightly. Place a slice of Cheddar on each pair of Spam slices and let melt. Remove from pan and reserve.
- Remove any excess cheese melted onto the pan. Into the same pan, which should retain some residual fat from the Spam, crack the eggs. Reduce heat to low, and sprinkle eggs with salt and pepper. Fry until whites are set, about 3 minutes. Flip eggs and cook to desired degree of doneness, 2-5 minutes more.
- While eggs are frying, spread mayonnaise on one side of each biscuit and mustard on the other side. Lay each pair of Spam slices on bottom half of each biscuit. Place a fried egg on top of the Spam. Top each biscuit with 4 rings of banana peppers.
- In a large bowl whisk to combine flour, sugar, baking powder, and salt.
- Grate butter on large holes of a box grater into flour mixture and mix in until incorporated.
- In a separate large bowl, whisk to combine sour cream, milk, and eggs.
- Add wet ingredients to dry ingredients, mixing just enough to incorporate.
- Let dough rest for 10 minutes, then transfer to a lightly-floured countertop.
- Roll out dough with a rolling pin. Fold it in half on itself. Flatten it to about 1” thick.
- Cut out 3” rounds with a round cookie cutter or glass. Re-roll the dough up to 2 more times and cut out more biscuits.
- Place biscuits on a parchment-lined baking sheet, and freeze at least 1 hour or up to 1 week.
- Preheat oven to 400℉. Line a baking sheet with parchment paper.
- Place biscuits 2” apart on prepared pan and bake until golden brown and cooked through, about 30 minutes.
- In a blender combine sugar, vinegar, mustard, eggs, and salt and blend until smooth.
- Place a metal bowl on top of a large saucepan with 2” water inside. Place saucepan over medium-high heat, and transfer mustard mixture to bowl on top of saucepan.
- Cook, stirring often with a silicone spatula, until mixture is slightly less thick than Dijon mustard. It will continue to thicken as it cools.
- Refrigerate until cool.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More