Biscuit Breakfast Sandwiches

A better breakfast starts with EVOO & Biscuits of course!

Ft. Arbequina EVOO, Fresh Garlic Flavored Oil, and Balsamic Vinegar  

There’s nothing quite like a warm breakfast sandwich—especially when it starts with a homemade olive oil biscuit!

Ingredients

Biscuits

• 2 packages Oak n Egg Biscuit Mix (we double the recipe to get extra thick biscuits!)

• 2 cup milk

• 8 tbsp Wild Groves Arbequina Extra Virgin Olive Oill

Sandwich Fillings

• Eggs

• Sliced cheese (cheddar, pepper jack, Swiss, or your favorite)

• Bacon, sausage, ham, turkey, or your preferred breakfast meat

• Arugula, spinach, or spring mix

• Avocado, sliced

• Tomato, sliced 

• Wild Groves Arbequina Extra Virgin Olive Oil or Fresh Garlic Olive Oil

• Hot Chili Pepper or Traditional Balsamic (optional) 

Instructions

1. Prepare the biscuits according to the package directions, using 1 cup milk and 4 tablespoons of Arbequina Extra Virgin Olive Oil (per each package).

2. While the biscuits bake, cook your breakfast meat of choice.

3. Slice the avocado and tomato, wash the greens, and prepare any additional toppings.

4. Slice the warm biscuits in half and lightly toast the cut sides in a skillet with a drizzle of Fresh Garlic Olive Oil until golden.

5. Fry the eggs in Arbequina Extra Virgin Olive Oil (or use Fresh Garlic Olive Oil for an extra burst of flavor).

6. Assemble the sandwiches by placing a slice of cheese on the bottom half of each toasted biscuit. Top with the hot egg to help melt the cheese, then add your breakfast meat, greens, avocado, tomato, and any other favorite toppings

7. Add a drizzle of Hot Chili Pepper or Traditional Balsamic Vinegar (optional) 

8. Finish with the top half of the biscuit and serve warm.

Serving Suggestion: Pair with fresh fruit salad or crispy breakfast potatoes for the ultimate breakfast-for-dinner meal.