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    Scrambled Egg and Cheese Drop Biscuit Breakfast Sandwiches

    4 servings

    servings

    20 minutes

    total time
    Start Cooking

    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

    Trans Fat

    -

    Cholesterol

    430 mg

    Sodium

    1077 mg

    Total Carbohydrate

    46 g

    Dietary Fiber

    2 g

    Total Sugars

    5 g

    Protein

    30 g

    4 servings

    servings

    20 minutes

    total time
    Start Cooking

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    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

    1

    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.

    2

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