Scrambled Egg and Cheese Drop Biscuit Breakfast Sandwiches

• servings: 4 servings
• total time: 20 minutes

Ingredients

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

Directions

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.

Nutrition

• Serving Size: Serves 4
• Calories: 676 kcal
• Total Fat: 41 g
• Saturated Fat: 17 g
• Unsaturated Fat: 0 g
• Cholesterol: 430 mg
• Sodium: 1077 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 30 g