For the eggs, you will need to create a ring to make them
perfectly round (same as with an Egg McMuffin). Just cut both
ends off tuna cans, clean thoroughly, and you will have a mold
to use. Be sure to use non−stick spray around the sides that
touch the egg. When they’re time to flip over, left the can
up and loosen the egg from the can with a knife.
> For The Biscuit Sandwich:
Use Pillsbury “Grands” Buttermilk Biscuits (Five biscuits per can) 1 Egg per biscuit 2 oz. ground breakfast sausage per biscuit, or two slices bacon 1 slice American cheese per biscuit Prepare biscuits according to package instructions.
Meanwhile, cook bacon and/or sausage. Flatten the sausage out to be about the same diameter as your tuna cans, and cook. Beat each egg individually and fry using the molds. Salt and pepper to your taste. To assemble, slice biscuit in half; on the bottom, place the egg, then sausage/bacon, topped with a cheese slice, and then top half of biscuit. Microwave for about 30 seconds to melt the cheese.
> For the Croissanwich:
To prepare the large croissants, use 1 − 8 ounce can of Pillsbury Original Crescent Rolls (normally, 8 rolls). Open the can and separate the dough into four squares (two rolls per square). Take one square, separate the pieces and turn one 180 degrees around to form a large triangle. Pinch the dough in the middle to seal, and roll up starting with the wide end. Then, take both ends and bring together to form a tight circle. Repeat with others and cook according to instructions. Top in the same manner as biscuits.
- Red Dog Saloon (mouth-online.com)
- Biscuits and Gravy (greatamericanthings.net)
- Sandwich of the Week: Burgers, Shakes & Fries (thedailymeal.com)