Breakfast Biscuit Sandwiches with Shredded Beef and Eggs
Description
Homemade buttery biscuits loaded up with savory shredded beef, melty cheese, and scrambled eggs.
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Ingredients
Shredded Beef
- 2 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Kosher salt and black pepper
- 1 tablespoon vegetable oil
- 1 2 to 2 ½-pound beef chuck roast, trimmed
- 1 large yellow onion, sliced ¼-inch
- 4 cloves garlic, peeled and smashed
- 2 tablespoons tomato paste
- ¾ cup low-sodium beef broth
Sandwiches
- 1 full batch Sheetpan Buttermilk Biscuits or premade biscuits of your choice
- 10 large eggs
- 8 sliced Pepperjack cheese
- ½ white onion, thinly sliced
Instructions
Shredded Beef — Dutch Oven Instructions
- Heat oven to 300˚F (149ºC) with rack set in middle position.
- Combine 2 teaspoons oregano, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper; set aside.
- Trim chuck roast of any excess fat or sinew. Season generously with 1½ teaspoons kosher salt and a generous amount of freshly cracked black pepper.
- Heat 1 tablespoon oil in a large heavy-duty Dutch oven over medium-high heat until shimmering. Add chuck roast and sear until deeply browned on both sides, about 5–7 minutes. Transfer roast to a plate.
- Reduce heat to medium-low and add 1 sliced onion; season lightly with salt and cooking, stirring frequently to deglaze the pot and until onions are softened, about 5 minutes.
- Stir in 4 smashed cloves garlic and 2 tablespoons tomato paste. Cook 2 minutes, then stir in prepared spice mixture; cook 30 seconds. Stir in ¾ cup beef broth and cook until thickened and bubbling, 1–2 minutes.
- Nestle browned roast (and any accumulated juices) into Dutch oven, spooning some onions, garlic, and juices over top. Cover Dutch oven and transfer to oven. Cook until roast is tender and shreds easily with a fork, 3–3 ½ hours.
- Uncover and shred meat directly in Dutch oven using two forks. Cover and keep warm until ready to serve.
Shredded Beef — Slow Cooker Instructions
- Follow recipe through step 4 as directed using either a Dutch oven or sauté pan. Transfer browned chuck roast to insert of a 5–6-quart slow-cooker.
- Reduce heat to medium-low and add 1 sliced onion to now-empty Dutch oven; season lightly with salt and cook, stirring frequently to deglaze pot and until onions are softened, about 5 minutes. Stir in 4 smashed cloves garlic and 2 tablespoons tomato paste. Cook 2 minutes, then stir in prepared spice mixture; cook 30 seconds.
- Stir in ¾ cup broth and bring to a simmer then pour over roast in slow-cooker. Cover and cook on high for 4–5 hours or low for 8 hours, until meat is tender and easily shreds with a fork.
- Uncover and shred meat directly in slow-cooker using two forks.
Sandwiches
- Bake biscuits according to recipe instructions. Set aside to cool.
- Beat 10 eggs in a medium bowl and season with salt and pepper. Lightly grease a nonstick skillet with butter and preheat for a minute over medium. Add eggs and cook, scraping with a rubber spatula, until set.
- Split biscuits in half then spoon some beef on the bottom half of each biscuit. Place half of a slice of cheese, followed by two slices of onion, and a scoop of eggs. Place top half of biscuit on top and press lightly to secure. Repeat with remaining biscuits, beef, cheese, onion, and eggs. Serve immediately or wrap in foil to keep warm and transport.
Notes
Storing leftovers: The assembled biscuit sandwiches also freeze really well. I wrap each sandwich individually in foil then place them in a zipper-lock bag and store in the freezer. When you’re ready to reheat, unwrap the biscuits, place them on a baking sheet, and warm in a 300-degree oven until warmed through and crisp on top, about 35 minutes.
Nutrition
Serving: 1 sandwichCalories: 600kcalCarbohydrates: 61gProtein: 24gFat: 29gSaturated Fat: 16gCholesterol: 190mgSodium: 878mgFiber: 2gSugar: 4g
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