When it comes to breakfast, I’m a savory kind of gal. These egg biscuits are piled high with smashed avocado, cottage cheese, a grated egg, buffalo sauce and chives.
My Air Fryer Garlic Cheddar Drop Biscuits make for the perfect base in this AM pick-me-up. Got some extra hard-boiled eggs? You most certainly need to try these Miso Deviled Eggs for lunch (or my Miso Deviled Egg Salad Sandwiches!). If you’re feeding a crowd, go ahead and try making my spin on Shakshuka. I pinky promise, your tastebuds will swoon trying all of these recipes!
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR THESE EGG BISCUITS:
I’ve said it before and I’ll say it again, sometimes the best recipes are made with the most simple ingredients! I usually have all of these items on hand, so this recipe immediately became a breakfast favorite! Here’s what you’ll need for one serving:
- A biscuit (either homemade or store-bought)
- Cottage Cheese
- Hard Boiled Egg
- Buffalo Hot Sauce
Per the usual, if you’d like to add some more items to your biscuit masterpiece… go for it! Feta is always a nice touch, Pistachio Pesto tastes great, and I’ll never turn down a drizzle of this Creamy Red Pepper Sauce. When you’ve finished compiling your plate, you can eat this open-faced with a knife and fork or smash it together and enjoy as a glorious handheld sandwich. Ya’ll know how much I heart sandwiches.
A QUICK AND EASY BREAKFAST:
One of the best things about this recipe is the fact that you can prep mostly all ingredients in advance.
BISCUITS: I usually make a batch of biscuits and let them cool to room temperature. Then I pop them into a freezer bag and thaw as needed. I honestly pop one at a time in the air fryer or oven at 250F for about 10 minutes… they turn out perfectly warm and toasty.
EGGS: These can be hard-boiled up to a week in advance, simply keep them in the fridge and crack them open when you’re ready to assemble! I place mine in a large saucepan, cover them with water and salt, bring to a boil, cover, remove from the heat and let them continue cooking for roughly 10 minutes.
CHIVES: My secret to herbs is to store them in a loosely wrapped, semi-wet paper towel. You can chop them, wrap them and then place them in a ziplock baggy in the fridge. They’ll stay fresh for up to a week (or sometimes more!).
OTHER SANDWICHES YOU MIGHT ENJOY:
Grinder Salad Corned Beef Sandwich
The BEST Meatball and Italian Subs
Air Fryer Falafel Pita Pockets
Avocado Stuffed BLT Sandwiches with Sun-dried Tomato Mayo
- 1 Biscuit, warmed and split in half
- ½ Avocado, smashed
- Sprinkle of Kosher Salt
- ¼ cup Cottage Cheese
- 1 Hard Boiled Egg, grated
- Buffalo Hot Sauce, as desired
- 1 tsp. Chopped Chives
- Split the warmed biscuit in half and set it on a plate.
- Add the smashed avocado to both sides of the biscuit. Then sprinkle each with a small amount of salt, to taste.
- Scoop out the cottage cheese and smear it on one of the halves.
- Using a microplane or small grater, grate the egg evenly on top of both biscuits. You can alternatively chop the egg, if desired.
- Sprinkle both biscuits with buffalo hot sauce and chives. Enjoy immediately.
NOTES ON THIS RECIPE:
- I estimated about 15 minutes for prep, but this may vary. The hard-boiled eggs take 15 minutes total (bringing the water to boil and cooking), but you can definitely buy eggs already boiled at the grocery store. I bake the biscuits at the same time as the eggs, and they usually take the same amount of time. You can always use a shortcut and buy pre-made biscuits if you’re in a rush. Once these two items have been cooked, it takes a matter of 2 minutes to assemble the biscuits.
- I do not recommend smashing the avocado beforehand, as it will brown and not taste as fresh. I do recommend squeezing a bit of lemon juice on the other half before wrapping and storing it in the fridge. This will help keep it green and fresh for up to 24 hours.
- Franks Red Hot is my go-to hot sauce for this recipe. However, please feel free to substitute with whatever brand you enjoy most. La Brava is another favorite, it’s made right here in North Carolina and I always love supporting local. 😉
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