Mini Egg and Whole Wheat Biscuit Sandwiches
Recipe type: Breakfast
Serves: 12 + 4 leftover biscuits
Egg Patties (makes 12 patties)
  • 4 large eggs
  • 1/2 cup egg whites (approximately 4 eggs)
  • 1/2 cup shredded manchego cheese (or cheese of choice)
  • 3 slices deli ham
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
Whole Wheat Biscuits (makes 15 + 1 ugly biscuit)
  • 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
Egg Patties
  1. Preheat oven to 350 degrees F. Heavily grease a standard sized muffin tin and set aside.
  2. Add all ingredients to a medium sized bowl and whisk to combine completely.
  3. Fill each muffin tin 1/2 way and bake for about 15-20 minutes, or until the tops are golden brown and the egg is cooked throughout.
Whole Wheat Biscuits
  1. Preheat oven to 425 degrees F. Grease a baking sheet and set aside.
  2. Add all ingredients except butter and milk to a medium sized bowl and whisk to combine.
  3. 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.
  4. Add milk and stir until just moist (dough will be sticky).
  5. 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.
  6. 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).
  7. 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.
  8. Let biscuits cool before storing in an airtight container or wrapping in saran wrap to freeze.
Nutritional Information Separated

Egg Omelettes
Calories: 86 Fat: 5.1 g Carbs: .8 g Fiber: 0 g Sugar: .6 g Protein: 8.8 g

Calories: 93.7 Fat: 4.6 g Carbs: 11.9 g Fiber: 1.9 g Sugar: .6 g Protein: 2.5 g

Biscuit recipe adapted from Cooking Light (
Nutrition Information
Serving size: 1 mini sandwich Calories: 179.7 Fat: 9.7 g Carbohydrates: 12.7 g Sugar: .6 g Fiber: 1.9 g Protein: 11.3 g
Recipe by 24 Carrot Life at