Spring Vegetable Egg Breakfast Sandwiches on Cream Cheese Biscuits
Breakfast sandwiches are going green this season with these spring vegetable egg bake breakfast sandwiches served on the lightest and fluffiest cream cheese biscuits.
Yield: 8 sandwiches
For the spring vegetable egg bake
  • 1 tbsp olive oil
  • ½ large yellow onion, diced
  • 1 lb asparagus, trimmed and cut into 1-inch pieces
  • 10 oz frozen broccoli florets
  • 10 oz frozen chopped spinach, thawed
  • 2 cloves garlic, minced
  • 14 oz can artichoke hearts, drained and rinsed
  • 2 tbsp chopped basil
  • 8 oz smoked gouda cheese, shredded
  • 12 large eggs, whisked
  • ½ cup milk
  • salt and black pepper, to taste
For the biscuits
  • 1½ cups all purpose flour
  • 1½ cups cake flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • ¾ tsp baking soda
  • 4 oz cream cheese, cut into ½-inch cubes and frozen for 30 minutes
  • 4 tbsp unsalted butter, cut into ½-inch cubes and frozen for 30 minutes
  • 1 cup buttermilk
For the eggs
  1. Heat oven to 350F. Grease a 9x13-inch baking pan. Set aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent and just starting to brown, about 3-4 minutes. Stir in the asparagus, broccoli, spinach, and garlic. Saute until the veggies are warmed through and the asparagus is tender. Stir in the artichoke hearts and basil and saute for another 2-3 minutes. Season to taste with salt and black pepper and pour into the prepared baking pan in a single layer. Sprinkle the grated cheese on top of the veggies in an even layer.
  3. In a medium bowl, whisk together the eggs and the milk. Season to taste with salt and black pepper, and pour over the veggie mixture as evenly as possible.
  4. Bake for 30-35 minutes, or until the eggs are set. Let cool for 10 minutes then cut into 8 rectangles.
For the biscuits
  1. Heat oven to 450F. Line a baking sheet with parchment paper. Set aside.
  2. In the bowl of a food processor, pulse together the flours, sugar, baking powder, salt, baking soda, cream cheese, and butter until the mixture resembles soft meal.
  3. Transfer to a large bowl and stir in the buttermilk until just combined. Turn the dough out onto a lightly floured work surface and knead until the dough comes together. Roll the dough out into an 8x6-inch rectangle. Cut into 8 squares and transfer to the prepared baking sheet. Bake until light brown, about 12-15 minutes. Allow to cool for 5 minutes.
For the sandwiches
  1. Once cooled, cut each biscuit in half and top with one square of the egg bake. Serve warm.
Egg bake adapted slightly from Two Peas and Their Pod
Cream cheese biscuits from Cook's Country
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/03/spring-vegetable-egg-breakfast-sandwiches-on-cream-cheese-biscuits.html