Nutrition Information Serves: 12 | Serving Size: 1 egg patty + 1 whole wheat biscuit Per serving: Calories: 178; Total Fat: 10g; Saturated Fat: 5g; Monounsaturated Fat: 2g; Cholesterol: 90mg; Sodium: 735mg; Carbohydrate: 16g; Dietary Fiber: 3g; Sugar: 0g; Protein: 8g Nutrition Bonus: Potassium: 137mg; Iron: 6%; Vitamin A: 6%; Vitamin C: 0%; Calcium: 8%

For the egg patties

4 large eggs
1/2 cup egg whites (approx. 4 large eggs)
1/2 cup shredded manchego cheese (or cheese of your choice)
1/4 teaspoon salt
1/4 teaspoon ground pepper
For the whole wheat biscuits

2 cups whole wheat flour
1/4 cup finely chopped green onion
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup (1/2 a stick) cold butter + 2 tablespoons melted butter for brushing on top
3/4 cup fat-free milk
Optional Ingredients

Sliced avocados
Sliced tomatoes
Baby spinach

4 large eggs 1/2 cup egg whites (approx. 4 large eggs) 1/2 cup shredded manchego cheese (or cheese of your choice) 1/4 teaspoon salt 1/4 teaspoon ground pepper 2 cup s whole wheat flour 1/4 cup finely chopped green onion 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 cup (1/2 a stick) cold butter + 2 tablespoons melted butter for brushing on top 3/4 cup fat-free milk

To make the egg patties, preheat oven to 350 degrees F. Heavily grease a standard sized muffin tin and set aside. Then, add all ingredients for egg patties to a medium sized bowl and whisk to combine completely. Fill each muffin tin 1/2 way and bake for about 10-12 minutes, or until the tops are golden brown and the egg is cooked throughout.

Set the egg patties aside. Then raise the oven temperature to 425 degrees F and let oven preheat.

In the mean time, make the whole wheat biscuits. Grease a baking sheet and set aside. Add all ingredients except butter and milk to a medium sized bowl and whisk to combine. Add 1/4 cup butter and use two knives or a pastry cutter to chop butter into small pieces until the mixture resembles coarse meal. Add milk and stir until just moist (dough will be sticky).

Place dough onto a heavily floured surface and fold over/knead lightly 5 times with floured hands. Flatten dough to a 1/2 inch thickness and cut into biscuits using a biscuit cutter, cookie cutter, or cup, pushing straight down and then twisting slightly. The biscuits will not spread at all so you want to use a small size to keep the biscuits mini. Gently reform dough and make more biscuits until dough is finished (the last biscuit will be a weird shape but I didn’t want to waste dough).

Place biscuits on the greased baking sheet with the edges touching and brush remaining butter on top of each biscuit. Bake for 10-12 minutes or until golden brown.

Assemble the biscuit with the egg patties and optional ingredients (e.g. tomato, spinach, avocado) of your choice.

NOTE: You can wrap the sandwiches individually and store in the freezer for a quick breakfast.