JALAPEÑO CHEDDAR BISCUIT BREAKFAST SANDWICHES

Directions

• Make the Biscuits
  Preheat oven to 425°F. Line a baking sheet with parchment paper.
  Mix dry ingredients: In a large bowl, whisk together flour, baking powder, and salt.
  Cut in butter: Add cold cubed butter and work it in using a pastry cutter or fingers until the mixture resembles coarse crumbs.
  Add cheese + jalapeños: Fold in shredded cheddar and chopped jalapeños until evenly distributed.
  Add buttermilk: Pour in buttermilk and stir just until combined. Dough should be slightly sticky — do not overmix.
  Form biscuits: Turn dough onto a floured surface and gently pat to about 1-inch thick. Cut biscuits with a cutter or glass.
  Optional: Drop spoonfuls onto the baking sheet for rustic biscuits.
  Bake: Bake for 12–15 minutes, until golden brown. Cool completely before assembling sandwiches.
  
• Make the Egg Whites
  Preheat oven to 350°F.
  Spray a 12-cup muffin tin with cooking spray.
  Fill each cup about ¾ full with egg whites. Season as desired (salt, pepper, garlic powder, etc.).
  Bake for 15 minutes, until set. Let cool.
  
• Assemble the Sandwiches
  Slice each biscuit in half.
  Layer bottom half with:
  • Egg white round
  • Turkey sausage patty
  • Pepper jack cheese (cut to fit biscuit size)
  Top with biscuit lid.
• ❄️ FREEZER & REHEATING INSTRUCTIONS
  To Freeze:
  • Let all components cool completely.
  • Wrap each sandwich tightly in foil or parchment, then place in a freezer-safe bag.
  • Freeze up to 3 months.
  
  
  To Reheat (Best Methods):
  From Frozen – Microwave + Air Fryer (Best Texture):
  Microwave 60–90 seconds (until warmed through).
  Air fry at 350°F for 3–5 minutes to re-crisp biscuit.
  From Frozen – Microwave Only:
  • Microwave 90–120 seconds, flipping halfway.
  From Fridge:
  • Microwave 45–60 seconds or air fry 3 minutes at 350°F.