Tasso Ham and Trinity Scramble with Cream Cheese Biscuits

Tasso Ham and Trinity Scramble with Cream Cheese Biscuits ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, very cold and cubed
• 4 oz cream cheese, very cold and cubed
• 3/4 cup cold milk
• 8 large eggs
• 1/4 cup milk or cream
• 1 tsp Creole seasoning
• 1/2 tsp hot sauce (e.g., Crystal or Tabasco)
• 1 tbsp unsalted butter
• 6 oz Tasso ham, diced
• 1/2 medium yellow onion, diced
• 1 celery stalk, diced
• 1/2 green bell pepper, diced
• 2 cloves garlic, minced
• 1/2 cup sharp cheddar cheese, shredded

How to make Tasso Ham and Trinity Scramble with Cream Cheese Biscuits

1. Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper or leaving it ungreased.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt until well combined.
3. Cut 1/2 cup very cold, cubed unsalted butter and 4 oz very cold, cubed cream cheese into small pieces. Add them to the dry ingredients.
4. Using a pastry blender or your fingertips, cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter and cream cheese remaining.
5. Gradually add 3/4 cup cold milk, stirring with a fork until the dough just comes together. Be careful not to overmix, as this can lead to tough biscuits.
6. Turn the dough out onto a lightly floured surface. Knead gently 5-6 times, then pat or roll the dough to about 3/4-inch thickness.
7. Cut out biscuits using a 2-inch round cutter. Press straight down without twisting to ensure a good rise. Reroll any dough scraps once to cut additional biscuits.
8. Place the cut biscuits on the prepared baking sheet, allowing them to touch slightly for softer sides, or spaced apart for crispier edges.
9. Bake for 12-15 minutes, or until the tops are golden brown and the biscuits are cooked through. Remove from the oven and let cool slightly.
10. While the biscuits are baking, prepare the scramble. Dice the 6 oz Tasso ham, 1/2 yellow onion, 1 celery stalk, and 1/2 green bell pepper. Mince 2 cloves of garlic.
11. In a large non-stick skillet, melt 1 tbsp unsalted butter over medium heat. Add the diced Tasso ham and cook for 3-4 minutes until it's slightly crispy and rendered some fat.
12. Add the diced onion, celery, and green bell pepper (the 'holy trinity') to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.
13. Stir in the minced garlic and cook for 1 minute longer until fragrant, being careful not to burn it.
14. In a separate medium bowl, whisk together 8 large eggs, 1/4 cup milk or cream, 1 tsp Creole seasoning, and 1/2 tsp hot sauce until well combined and slightly frothy.
15. Pour the egg mixture into the skillet with the ham and vegetables. Let the eggs set for about 30 seconds before gently stirring with a spatula. Continue to cook, stirring occasionally, until the eggs are set but still moist and creamy, about 5-7 minutes.
16. Remove the skillet from the heat and stir in 1/2 cup shredded sharp cheddar cheese until just melted and incorporated into the eggs. Avoid overcooking the eggs, as they will continue to cook from residual heat.
17. Serve the Tasso Ham and Trinity Scramble immediately, accompanied by the warm Cream Cheese Biscuits. These hearty flavors pair perfectly for a satisfying Creole breakfast.

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