Breakfasts

Morning Comfort Sandwich

Makes

10 servings

Nonstick cooking spray

2 1/2 cups all-purpose ﬂour

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp onion powder

1/2 tsp Italian herb blend (no salt)

2 tbsp grated reduced-fat Parmesan cheese plus 2 tsp, divided

6 tbsp margarine, cold, cut into 1/2-inch pieces

1 cup (8 ﬂ oz) Homemade Vanilla Nepro^® with CARBSTEADY

1 tbsp fresh chopped parsley

10 eggs poached, scrambled, or basted

10 half slices (1/3 oz each) cheddar cheese

Preheat the oven to 400 degrees. Lightly mist a baking sheet pan with nonstick cooking spray.
In a medium bowl, combine the ﬂour, baking powder, baking soda, onion powder, Italian herb blend and 2 tbsp Parmesan cheese. Add the margarine to the dry ingredients and blend until the mixture resembles coarse meal.
Add the Nepro with CARBSTEADY to the ﬂour mixture. Mix to form a soft dough. Lightly dust a working surface with ﬂour and roll out the dough, about 1/2-inch thick. Using a 3-inch round cutter, cut out 10 disks (reshape the dough scraps to get a total of 10 biscuits). Transfer the disks to the prepared baking sheet.
In a small bowl, combine the chopped parsley and 2 tsp Parmesan cheese. Brush the surface of each biscuit with water and sprinkle the top of each biscuit with a little of the parsley cheese blend. Bake 13 to 15 minutes.
Transfer the biscuits to a wire rack. Split each warm biscuit to assemble the sandwiches. (After the biscuits have cooled, they may be individually wrapped and frozen for up to 1 month for single servings).
To assemble the sandwich, layer one cooked egg and 1/2 slice of cheese over the egg on top of each biscuit half. Place the top of the biscuit over each sandwich. Microwave the sandwich for 10 to 20 seconds to reheat and melt the cheese.