Breakfast Sandwiches Pressure Cooker Style
These hearty, cheesy, and flavor-packed breakfast sandwiches combine fluffy scrambled eggs, crispy bacon, melty cheeses, and zesty sun-dried tomato aioli for a Mediterranean twist on your morning routine.
Equipment
- 1 Mixing bowl
- 1 Skillet
- 1 Oven preheated
Ingredients
Main ingredients
- 1 pkg. Pillsbury Grand Buttermilk Biscuits 16 oz., 8 count or use croissants, bagels, or English muffins, split
- 8 slices Bacon cooked, halved
- 1 recipe Guacamole or store-bought, optional
- 2 cups Baby arugula or spinach optional
- 8 Eggs
- ¼ cup Milk
- ½ teaspoon Salt
- ⅛ teaspoon Pepper
- 2-3 tablespoons Parmesan cheese freshly grated
- 1 cup Mozzarella cheese shredded
- Butter softened, for greasing pan
- ½ cup Mayonnaise
- ⅓ cup Sun-dried tomatoes packed in oil
- 2 cloves Garlic peeled
- 1 tablespoon Lemon juice
- ½ teaspoon Dried basil
- ½ teaspoon Dried oregano
- ½ teaspoon Paprika
- ⅛ teaspoon Red pepper flakes or more to taste
Instructions
Instructions
- Preheat oven to 350°F. Bake biscuits per package or warm croissants, bagels, or English muffins in the oven until ready.
- Whisk together eggs, milk, salt, and pepper in a medium bowl.
- Grease a skillet with butter and heat over medium. Pour in the egg mixture and stir gently for soft scrambled eggs. Fold in Parmesan and mozzarella before removing from heat.
- Toast the biscuit halves or bread of choice lightly, then spread aioli on the bottom half.
- Layer with scrambled eggs, bacon, arugula or spinach if using, and top with guacamole and the biscuit top.
- Serve warm and enjoy your Mediterranean-inspired breakfast sandwich.
Notes
Sandwiches can be wrapped and frozen for easy reheating throughout the week. Store guacamole separate to avoid discoloration.