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Pimento Cheese and Egg Biscuit

Warm buttermilk biscuits layered with creamy homemade pimento cheese and soft scrambled eggs. A rich and comforting breakfast sandwich inspired by Southern tradition.

25 minEasyServes 4510 cal/serving

AmericanBreakfastOven and StovetopVegetarianHalal-friendlyKosher-styleNut-FreePork-FreeAlcohol-FreeShellfish-FreeSesame-FreeCorn-Free

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Ingredients

  • 4 buttermilk biscuits, baked
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup diced pimentos, drained
  • 1/4 cup mayonnaise
  • 2 oz cream cheese, softened
  • 4 large eggs, whisked
  • 1 tbsp unsalted butter
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. 1

    Mix 1 cup shredded sharp cheddar cheese, 1/4 cup drained diced pimentos, 1/4 cup mayonnaise, 2 oz softened cream cheese, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl until combined.

  2. 2

    Melt 1 tbsp unsalted butter in a skillet over medium heat.

  3. 3

    Add 4 whisked large eggs and scramble until fully cooked.

  4. 4

    Slice warm 4 baked buttermilk biscuits in half horizontally.

  5. 5

    Spread pimento cheese on bottom biscuit halves, top with scrambled eggs, and cover with top biscuit halves.

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Questions

What can I use instead of buttermilk in Pimento Cheese and Egg Biscuit?

The entry for Pimento Cheese and Egg Biscuit calls for 4 buttermilk biscuits, baked. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Can I make Pimento Cheese and Egg Biscuit dairy-free?

Not cleanly. Here the dairy (4 buttermilk biscuits, baked, 1 cup sharp cheddar cheese, shredded, 2 oz cream cheese, softened, 1 tbsp unsalted butter) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free breakfast collection instead.

Is Pimento Cheese and Egg Biscuit vegan?

No, though it is vegetarian. What keeps it from vegan is 4 buttermilk biscuits, baked, 1 cup sharp cheddar cheese, shredded, 2 oz cream cheese, softened and 1 tbsp unsalted butter. For fully plant-based entries, see the vegan breakfast collection.

Does Pimento Cheese and Egg Biscuit contain eggs?

Yes: 1/4 cup mayonnaise and 4 large eggs, whisked. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Pimento Cheese and Egg Biscuit?

One serving (the recipe makes 4) is about 510 calories, with 18 g protein, 38 g carbohydrate and 32 g fat, plus 2 g fiber and 920 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Pimento Cheese and Egg Biscuit?

Refrigerate what is left of Pimento Cheese and Egg Biscuit within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

Serve it with

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