Scrambled Egg and Cheese Drop Biscuit Breakfast Sandwiches

• porcje: 4 servings
• całkowity czas: 20 minutes

Składniki

2 tablespoons unsalted butter

1 cup finely diced yellow onion (from about 1/2 medium onion)

8 large eggs, beaten

6 ounces mozzarella, diced (about 3/4 cup)

1/4 cup crumbled feta cheese (about 1 ounce)

1 tablespoon minced dill

Kosher salt and freshly ground black pepper

4 freshly baked large drop biscuits , split

Wskazówki

In a medium nonstick skillet, heat butter over medium heat until starting to foam. Add onion and cook, stirring, until translucent, about 5 minutes. Add eggs and cook, stirring constantly, until loosely curds form throughout. Add feta and mozzarella and cook, stirring, until mozzarella is melted and eggs are softly scrambled, about 1 minute. Stir in dill and remove from heat. Season lightly with salt and pepper.

Arrange biscuit bottom halves on plates and spoon eggs on top. Close biscuits with top halves and serve immediately.

Wartości Odżywcze

• Wielkość Porcji: Serves 4
• Kalorie: 676 kcal
• Tłuszcz Całkowity: 41 g
• Tłuszcz Nasycony: 17 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 430 mg
• Sód: 1077 mg
• Węglowodany Całkowite: 46 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 5 g
• Białko: 30 g