Transform Holiday Leftovers: Ham, Egg, and Dijon Gravy over Savory Butternut Squash Biscuits
The magic of holiday meals often extends beyond the main event, presenting us with a treasure trove of delicious leftovers. Instead of simply reheating or making the same old sandwiches, why not elevate these ingredients into something truly spectacular? This recipe for Ham, Egg, and Dijon Gravy over Butternut Squash Biscuits is a brilliant answer to that post-holiday dilemma. It ingeniously repurposes succulent leftover holiday ham and velvety butternut squash, transforming them into a decadent and utterly satisfying breakfast or brunch. Imagine a flaky, tender biscuit infused with the subtle sweetness of squash, topped with savory ham, a perfectly cooked runny egg, and a rich, tangy Dijon cream gravy. This creative twist on traditional biscuits and gravy is poised to become your new favorite post-holiday tradition, turning mundane leftovers into a culinary delight.
This ingenious dish tackles not one, but two common holiday leftovers in a single, harmonious plate. While the concept might sound like a simple layering of ingredients, it’s far more artful than that. The butternut squash isn’t just a side; it’s ingeniously woven into the very fabric of the buttery, fluffy biscuits, lending them a unique flavor and beautiful golden hue. Pair these comforting biscuits with a sunny, runny-yolked egg and a luxuriously creamy gravy, and you’ll find yourself intentionally buying extra ham and squash during the holidays, just to ensure you have enough for this incredible breakfast. This recipe elevates the idea of repurposing holiday leftovers, demonstrating how a little creativity can yield extraordinary results.
Butternut squash plays a starring role in this delightful breakfast. For many holidays, I traditionally prepare my Grammy Peggy’s Mashed Butternut Squash, a recipe steeped in childhood memories. It was a staple on every holiday table as I grew up, fostering a deep attachment to its sweet and earthy simplicity. What’s more, this particular preparation of butternut squash is remarkably healthy, requiring minimal embellishments. It’s often the only truly healthy item on an otherwise indulgent holiday spread. So, when conceptualizing this recipe, utilizing my leftover mashed squash to craft these tender, flavorful Butternut Squash Biscuits was a stroke of genius. It adds an unexpected depth of flavor and a lovely texture to the biscuits, setting them apart from their more conventional counterparts. This innovative use of a healthy holiday side turns it into a comforting and wholesome component of a rich breakfast.
Then, of course, there’s the star of many holiday feasts: the ham. While I often prepare a beautiful ham for Easter, many families traditionally serve ham for Christmas. To ensure this wonderful leftover ham idea reached you in time for widespread application, I even made ham for Thanksgiving this year. It might seem a bit unconventional, given the typical turkey fanfare, but many households embrace diverse holiday menus. Besides, I had already satisfied my turkey craving a week prior at a work Thanksgiving party, so all was well in my culinary world. The versatility of leftover ham makes it an ideal candidate for transforming into new meals, and this recipe truly showcases its potential.
I’ve always found leftover ham to be incredibly versatile and easy to incorporate into various dishes. It’s a fantastic ingredient that can be tossed into almost anything, instantly boosting flavor and protein. Think beyond simple sandwiches; leftover ham shines in a hearty three-potato hash, adds a smoky depth to creamy gnocchi mac and cheese, or forms the savory core of a comforting breakfast strata. For this particular recipe, I opted for the Hormel Cure 81 ham, specifically the Cherrywood smoked variety, because, let’s be honest, who can resist the allure of Cherrywood? Its subtle smoky sweetness provides a perfect counterpoint to the rich gravy and earthy squash biscuits, making it an excellent choice for a gourmet post-holiday breakfast.
My chosen Hormel Cure 81 ham came with its own glaze, but I prefer to use my personal recipe for a mustard-brown sugar glaze. There’s something undeniably satisfying about those little pearls of whole mustard grains clinging to the ham’s surface. To add an extra layer of aromatic complexity and visual appeal, I also studded the ham all over with whole cloves—that’s truly where cloves belong in holiday cooking. To guarantee a generous bounty of ham leftovers, I selected a substantial 8+ pound cut. The remaining ham was then meticulously portioned into 1/2-lb batches and frozen, ready to be thawed, chopped, and folded into an array of future meals. Over the next month, these frozen portions will find their way into savory quiches, warming soups, and hearty casseroles. In fact, just yesterday, some of this incredibly tasty ham was transformed into delightful sliders for a football game. This ensures not a single precious morsel goes to waste, making the most of your holiday investment and ensuring delicious meals long after the festivities conclude. This forward-thinking approach to managing holiday leftovers is key to enjoying continuous culinary delights.
The true intent behind this recipe for Ham, Egg, and Dijon Gravy over Butternut Squash Biscuits is to create a uniquely special new breakfast experience for the day following your grand holiday celebration. However, I must confess, after the immense effort of a big holiday meal, my natural inclination is to take a well-deserved break. During this time, I often empower my family to fend for themselves, letting the microwave do the heavy lifting. Yet, a new tradition has emerged in recent years that I’ve grown to cherish: baking fresh biscuits on New Year’s morning. This ritual is particularly beloved by my daughter, who adores them. I anticipate that this will be my plan once again this year, transforming leftover ingredients into a comforting start to a new year. This dish embodies that spirit—a leisurely, indulgent breakfast, perfect for savoring and creating lasting memories.
Now that I’ve sufficiently elaborated on the inspiration and components of this incredible dish, it’s time to let the visual appeal speak for itself. Prepare to feast your eyes on some truly appetizing photos that capture the essence of this post-holiday masterpiece. These images perfectly convey the warmth, richness, and inviting nature of this hearty breakfast, illustrating just how appealing repurposed holiday leftovers can be when given a creative spin.
Yes, for those with a keen eye, you correctly observed my little secret: I utilize inexpensive paint brushes from the hardware store for various kitchen tasks, including brushing and basting. I always opt for the absolute cheapest ones I can find; they are surprisingly effective and a practical, budget-friendly tool for the home cook.
When it comes to crafting these delightful butternut squash biscuits, there are a couple of small yet crucial tricks that I’ve detailed within the recipe instructions. These tips, while specifically included for this recipe, are generally applicable to almost all biscuit preparations. Therefore, pay close attention to them, as they are key to achieving that perfect flaky, tender texture. To keep the rest of this special breakfast uncomplicated, I chose to accompany it with nothing more than a refreshing glass of orange juice and a medley of vibrant baby heirloom tomatoes I discovered at the local farmer’s market. After all, having already made homemade biscuits from scratch – a commendable feat in itself – there’s no need to create additional work. The beauty of this dish lies in its balance: a rich, comforting main course perfectly complemented by fresh, simple sides.
So, there you have it, fellow food enthusiasts. The individual components of this dish – the tender butternut squash biscuits, the savory ham, the creamy Dijon gravy, and the perfectly cooked egg – truly come together to form an exceptionally delicious and satisfying meal. I am absolutely thrilled with the outcome. I mean, who can resist the comforting allure of biscuits and gravy? It’s a classic for a reason, and this version, with its unique holiday twist, is particularly special. This time of year is all about embracing traditions, both old and new. From the elaborate holiday feasts to the relaxed post-celebration meals, every culinary moment can become a cherished memory. I sincerely hope this Ham, Egg, and Dijon Gravy over Butternut Squash Biscuits breakfast will find a place in your home and become one of your own beloved traditions for years to come.
Ham, Egg, and Dijon Gravy over Butternut Squash Biscuits
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Ingredients
- leftover Hormel Cure 81 bone-in ham I got Cherrywood smoked
- eggs cooked over easy (1 per serving)
For the Butternut Squash Biscuits
- ¾ cup butternut squash puree
- 2 Tbs cup half-and-half
- 1-1/2 tsp kosher salt
- 1 tsp sugar
- ¼ tsp ground cinnamon
- 2 cups all-purpose flour
- 1 Tbs baking powder
- 1 tsp baking soda
- 6 Tbs cold unsalted butter cut into 1/2-inch cubes
- 1 Tbs melted unsalted butter
For the Dijon Cream Gravy
- 2 Tbs all-purpose flour
- 2 Tbs unsalted butter
- 2 cups half-and-half
- 1 Tbs Dijon mustard
- generous pinches each kosher salt and fresh cracked pepper to taste
Instructions
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Preheat oven to 450F.
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In a mixing bowl, combine the squash, half-and-half, sugar, and cinnamon.
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Add the flour, baking powder, baking soda, salt, and the butter into a food processor and pulse until mixture is crumbly (alternatively, this can be done in a bowl with a pastry cutter). Add the flour-butter mixture to the squash mixture in the bowl. Stir with a fork just until flour is moistened.
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Turn dough out onto a lightly floured surface, and quickly/gently form into a 1-1/2-inch thick disk (see Notes). Cut with a 2- or 2-1/2-inch biscuit cutter. Place biscuits on a baking sheet. Bake at 450 for 10-14 minutes or until golden. Remove from the oven and brush with melted butter. Makes 10 biscuits depending on the size biscuit cutter used.
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While the biscuits are cooking, prepare the Dijon Cream Gravy: cook the butter and flour together over medium heat for a minute or so to make a roux. Add the half-and-half and cooking, stirring, a couple minutes until thickened. Remove from the heat and add the salt, pepper, and Dijon.
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To serve, put the bottom half of a biscuit on a plate. top with ham, and over-easy egg, and Dijon Cream Gravy. Place the top biscuit half on top and serve. Yields: 10 servings.
Notes
Also, these biscuits will not rise substantially so take care not to press the dough too thin to begin with.