Name: Scrambled Egg and Cheese Drop Biscuit Breakfast Sandwiches
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
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

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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.

1 cup finely diced yellow onion (from about 1/2 medium onion)

6 ounces mozzarella, diced (about 3/4 cup)

1/4 cup crumbled feta cheese (about 1 ounce)

Kosher salt and freshly ground black pepper

4 freshly baked large drop biscuits , split

Scrambled Egg and Cheese Drop Biscuit Breakfast Sandwiches

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