Saturday mornings couldn’t taste any better.
This MONSTER of a breakfast sandwich has cream cheese scrambled eggs, guacamole, and a thick slab of juicy tomato all stacked on a homemade big southern biscuit.
She takes 15 minutes to prepare and about 90 seconds to disappear.
GOOD MORNING biscuit sandwich ::
- green onion, sliced
- splash of milk
- cream cheese
- tomato, thick slices
- salt & pepper
While the biscuits bake make your guac and scramble.
Guacamole first, since we want the eggs hot. Dice a small onion and jalapeno, mash them with the avocado, squeeze in some lime and season with salt and pepper. Set aside.
Grab your favorite non stick pan and set it over medium-high heat. In a mixing bowl combine the eggs, milk, green onion, salt & pepper and beat hard. Toss some butter into the pan, wait for it to bubble and pour in egg mix. With a fork in one hand and the pan handle in the other shake the pan while scrambling the eggs with a fork. Do this for about 15 seconds. Add the cream cheese and scramble a bit more. Kill the heat after 30 seconds.
As soon as the biscuits come out the oven cut them in half and place a dollop of butter on the bottom piece. Stack your egg scramble, tomato, guacamole and biscuit top. DEVOUR.