Sweet Potato Biscuit Sandwiches w/ Ham + Redeye Gravy

A southern-style breakfast to please everybody.

Image + recipe adapted from Better Homes & Gardens

Makes about 8 biscuits and 4 sandwiches

1 bag Sweet Potato Biscuit Mix

4 slices bacon

4 ea. slices country ham

1 cup strong coffee

¼ cup Smoked Peach Jam

4 eggs, scrambled soft

Fresh flat-leaf Italian parsley leaves

1. Prepare sweet potato biscuits according to package directions.

2. Meanwhile, in a large skillet, cook bacon until crisp. Drain on paper towels, reserving 1 Tbsp. bacon fat in skillet. Add ham to skillet; cook 5 minutes or until well-browned on both sides. Add coffee to skillet with ham, stirring to scrape up any browned bits. Simmer, uncovered, until coffee just begins to thicken and glaze the ham. Remove ham from skillet.

3. Split biscuits. Top bottoms with peach jam, ham, scrambled eggs, bacon, parsley, and biscuit tops.