Pimento Cheese and Egg Biscuit

Name: Pimento Cheese and Egg Biscuit
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
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

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

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

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

Melt 1 tbsp unsalted butter in a skillet over medium heat.
3

Add 4 whisked large eggs and scramble until fully cooked.
4

Slice warm 4 baked buttermilk biscuits in half horizontally.
5

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

Questions

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.

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

Yes. The gluten in this entry is 4 buttermilk biscuits, baked. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Pimento Cheese and Egg Biscuit keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Pimento Cheese and Egg Biscuit?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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