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Soft Pretzel Breakfast Sandwiches

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  • 24 min prep time
  • 1 hr 25 min total time
  • 7 ingredients
  • 8 servings
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Turn biscuits into a bakery classic for an updated take on egg and cheese sammies.

Bake-Off® Contest 46, 2013
Marti Fluegel
Arnold, Missouri

1
can Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 ct)
1/4
cup baking soda
2
to 3 teaspoons coarse (kosher or sea) salt
12
egg whites
1/4
cup milk
2
tablespoons Crisco® 100% Extra Virgin Olive Oil
8
slices (1 oz each) Havarti cheese

Steps

  • 1 Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. In 4-quart saucepan or Dutch oven, bring 10 cups water to a boil over medium-high heat. Reduce heat to medium-low.
  • 2 Meanwhile, separate dough into 8 biscuits; shape each into a ball. With kitchen scissors, cut 1/2-inch-deep crisscross slashes on top of each biscuit, forming an X. Gradually stir 1 tablespoon of the baking soda into boiling water (water will foam slightly). Add two biscuits at a time to water for 15 seconds. Using tongs or slotted spoon, turn biscuits over; simmer an additional 15 seconds. Repeat with remaining biscuits, adding 1 tablespoon of the baking soda each time. Place biscuits 2 inches apart, top side up, on cookie sheet. Sprinkle with salt. Bake 15 to 22 minutes or until golden brown. Keep warm.
  • 3 In medium bowl, beat egg whites, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper with wire whisk until well blended. In 10-inch nonstick skillet, cook egg mixture over medium heat, stirring occasionally or until eggs are set.
  • 4 To assemble sandwiches, cut each biscuit in half horizontally. Brush cut sides of biscuits with oil. Top bottom of each biscuit with eggs, cheese and biscuit tops. Place on same cookie sheet. Bake 1 to 2 minutes longer or until cheese is melted.
  • 1 Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. In 4-quart saucepan or Dutch oven, bring 10 cups water to a boil over medium-high heat. Reduce heat to medium-low.
  • 2 Meanwhile, separate dough into 8 biscuits; shape each into a ball. With kitchen scissors, cut 1/2-inch-deep crisscross slashes on top of each biscuit, forming an X. Gradually stir 1 tablespoon of the baking soda into boiling water (water will foam slightly). Add two biscuits at a time to water for 15 seconds. Using tongs or slotted spoon, turn biscuits over; simmer an additional 15 seconds. Repeat with remaining biscuits, adding 1 tablespoon of the baking soda each time. Place biscuits 2 inches apart, top side up, on cookie sheet. Sprinkle with salt. Bake 15 to 22 minutes or until golden brown. Keep warm.
  • 3 In medium bowl, beat egg whites, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper with wire whisk until well blended. In 10-inch nonstick skillet, cook egg mixture over medium heat, stirring occasionally or until eggs are set.
  • 4 To assemble sandwiches, cut each biscuit in half horizontally. Brush cut sides of biscuits with oil. Top bottom of each biscuit with eggs, cheese and biscuit tops. Place on same cookie sheet. Bake 1 to 2 minutes longer or until cheese is melted.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
11g,
11%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
1590mg
1590%;
Total Carbohydrate
26g
26%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
20%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013
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