Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches

These scrambled eggs are so cheesy, they're almost like Mexican queso fundido. [Photographs: Daniel Gritzer]

Delicious drop biscuits—quick and easy to make—are stuffed with scrambled eggs loaded with melted mozzarella cheese, a touch of feta, and plenty of fresh dill. On the surface, this may seem like a lot of work just for breakfast, but it actually couldn't be easier to prepare.

Why this recipe works:

  • Using just a little feta and then supplementing it with mild mozzarella cheese provides plenty of feta flavor without it overpowering the eggs, plus the great texture of melted mozzarella cheese.
  • A base of onions cooked in butter adds depth and complexity to the scrambled eggs.
  • Drop biscuits are so quick and easy to whip up, this dish is a fraction of the work it seems.

Note: Depending on how salty your feta is, you may not need extra salt to season the eggs: taste before seasoning.

Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches

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About This Recipe

Yield:Serves 4
Active time:20 minutes
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

Procedures

  1. 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. 2

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

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