Southwestern Egg Sandwiches

Makes 6
Prep 20 m
Bake 22 m



  1. 1 of 8 Heat oven to 425 degrees F. Coat jumbo-muffin pan with 6 indentations with nonstick cooking spray.
  2. 2 of 8 Cut cheese in half; shred half and cut other half into 12 thin slices.
  3. 3 of 8 In bowl, whisk flour, cornmeal, baking powder, soda, salt, cayenne. Cut in shortening with pastry blender until very fine pieces. Stir in shredded cheese, then buttermilk. Gather dough together; transfer to floured surface. Knead twice.
  4. 4 of 8 Pat dough into 8 x 6-inch rectangle. Cut into 6 equal pieces; shape each into round, 3 inches in diameter. Transfer to ungreased baking sheet.
  5. 5 of 8 Fill 13 x 9 x 2-inch baking pan with 1 inch warm water. Crack 1 egg into each prepared muffin cup, discarding shells. Sprinkle eggs with salt and pepper. Place muffin pan in baking pan. Transfer to oven along with biscuit-filled baking sheet.
  6. 6 of 8 Bake biscuits and eggs in 425 degree F oven 20 minutes, until biscuits are golden brown and center of eggs are set. Transfer biscuits to rack; remove muffin pan from oven. Leave oven on.
  7. 7 of 8 With serrated knife, cut biscuits in half horizontally. Using a thin spatula, remove egg from each muffin pan and place on a biscuit bottom. Spread each with 1 tablespoon salsa. Top each with 2 cheese slices and 1 slice ham. Cover with matching biscuit top; return to baking sheet.
  8. 8 of 8 Heat sandwiches in 425 degree F oven until cheese is melted, 2 minutes. Serve warm with salsa, if desired. Makes 6 sandwiches.
Nutrition Information for Southwestern Egg Sandwiches
Servings Per Recipe: 6
Per Serving: 2 g fiber, 1178 mg sodium, 514 kcal cal., 24 g pro., 37 g carb., 30 g Fat, total, 263 mg chol., 13 g sat. fat