Biscuit Breakfast Sandwich Recipe

Whisk eggs

Crack 2 large eggs into a small bowl. Add 2 tablespoons milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk thoroughly until mixture is uniform and slightly frothy (about 15–30 seconds).

Cook folded egg

Heat a nonstick skillet over medium-low heat. Add 1 teaspoon unsalted butter and swirl to coat the pan. Pour the egg mixture into the skillet. Let set for about 10–15 seconds, then gently pull edges toward center with a spatula allowing uncooked egg to flow underneath. Continue pushing edges and tilting the pan until eggs are mostly set but still soft (about 1–2 minutes). Fold the cooked egg into thirds or roll it over itself to form a compact folded round. Remove from heat immediately to avoid overcooking.

Warm biscuit

While the eggs are cooking, split the biscuit horizontally and toast or warm it in a toaster oven, skillet, or microwave until heated through (toaster oven or skillet: 2–3 minutes at 350°F/175°C or skillet over medium heat 1–2 minutes per side; microwave: 15–20 seconds). Optionally spread 1 teaspoon butter on the warm cut sides.

Prepare meat

If using pre-cooked sausage patty or bacon, reheat in the same skillet over medium for 30–60 seconds per side until warmed and lightly crisped. If using deli ham, warm for 20–30 seconds. Remove and set aside.

Assemble and melt cheese

Place the warmed bottom half of the biscuit on a plate. Layer the warmed meat on the biscuit, then place the folded egg on top of the meat. Put 1 slice of cheese over the egg. Cover with the top half of the biscuit, then return the assembled sandwich to the warm skillet over low heat for 15–30 seconds, or microwave for 10–15 seconds, to melt the cheese and marry flavors. Alternatively, place under a broiler for 10–20 seconds watching closely.

If desired, add 1 teaspoon hot sauce or ketchup to the sandwich or sprinkle 1 teaspoon chopped fresh chives over the egg before topping with the biscuit. Serve immediately while hot.