Whole Wheat Egg Sandwiches

To make the egg patties, preheat oven to 350 degrees F. Heavily grease a standard sized muffin tin and set aside. Then, add all ingredients for egg patties to a medium sized bowl and whisk to combine completely. Fill each muffin tin 1/2 way and bake for about 10-12 minutes, or until the tops are golden brown and the egg is cooked throughout. Set the egg patties aside. Then raise the oven temperature to 425 degrees F and let oven preheat. In the mean time, make the whole wheat biscuits. Grease a baking sheet and set aside. Add all ingredients except butter and milk to a medium sized bowl and whisk to combine. Add 1/4 cup butter and use two knives or a pastry cutter to chop butter into small pieces until the mixture resembles coarse meal. Add milk and stir until just moist (dough will be sticky). Place dough onto a heavily floured surface and fold over/knead lightly 5 times with floured hands. Flatten dough to a 1/2 inch thickness and cut into biscuits using a biscuit cutter, cookie cutter, or cup, pushing straight down and then twisting slightly. The biscuits will not spread at all so you want to use a small size to keep the biscuits mini. Gently reform dough and make more biscuits until dough is finished (the last biscuit will be a weird shape but I didn’t want to waste dough). Place biscuits on the greased baking sheet with the edges touching and brush remaining butter on top of each biscuit. Bake for 10-12 minutes or until golden brown. Assemble the biscuit with the egg patties and optional ingredients (e.g. tomato, spinach, avocado) of your choice. NOTE: You can wrap the sandwiches individually and store in the freezer for a quick breakfast.