Try this mini whole wheat egg sandwich by 24 Carrot Life that you can make ahead of time and reheat for a quick breakfast. Cheesy egg and ham patties baked and sandwiched between a flaky whole wheat, green onion biscuit will surely make you smile. You can also add tomato, spinach, avocado or any of your favorite veggies to the mix.
Mini Whole Wheat Egg Sandwiches
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)
- 3 slices deli ham
- 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
- Sliced avocados
- Sliced tomatoes
- Baby spinach
To make the egg patties, preheat oven to 350°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°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.
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%
Katie is the author of 24 Carrot Life, a (mostly) healthy food blog with quick and simple recipes that show you can live a decadent food lifestyle while still keeping things simple, healthy, and based on whole foods. She works full-time at a non-profit and is based in Philadelphia, PA. For more from Katie, follow her onFacebook, Twitter and Pinterest.
Photo courtesy of Katie Oberwager. Original recipe can be found on 24 Carrot Life.