You can have your eggs and sausage and biscuits sitting next to each other on the plate like all the regular folks out there, or you can get vertical with this top secret breakfast-in-sandwich from the world's number two fast food chain. And if you prefer a croissant to a biscuit, we've got that version for you too (along with the special way to get bigger, circular croissants). One great way to make the eggs for these breakfast sandwiches is to pour the beaten egg into a well-greased mold made from an empty pineapple can. Just cut both ends off an 8-ounce pineapple can -- you know, the short cans that have the crushed or sliced pineapple in them. And before you know it, you'll be making perfectly round eggs like the pros.

Biscuit Sandwich

1 small can (5 biscuits) Pillsbury Grands Buttermilk Biscuits
melted butter
5 eggs
salt
ground black pepper
10 ounces ground breakfast sausage (such as Jimmy Dean) or 10 slices of bacon
5 slices American Cheese

1. Prepare biscuits following instructions on the can (350 degrees for 15-18 min.). When you remove the biscuits from the oven brush the top of each with melted butter.
2. Spray a skillet over medium heat with non-stick cooking spray. Open both ends of a clean, small sliced pineapple can. Spray the inside of the empty can with the non-stick spray, and then place the can in the pan to heat up. Use more than one can if you'd like to speed up the cooking process.
3. Beat an egg, then pour it into the empty can mold, add a bit of salt and pepper, and cover with a saucepan lid. Cook for a couple minutes, then scrape a knife around the edge of the egg to release it. Remove the can then turn the egg over and cook it for another minute or two. Repeat with the remaining eggs.
4. If using sausage, form 2-ounce portions of sausage into patties with the same diameter as the biscuits. Cook the sausage in another hot skillet over medium heat until brown. If using bacon, cook the bacon and drain on paper towels.
5. Slice a biscuit in half through the middle. Build each sandwich by first stacking egg on the bottom half of the biscuit. Next arrange sausage (or 2 slices of bacon) on the egg, then a slice of American cheese. Top off each sandwich with the top biscuit half, then zap it in the microwave for 15-20 seconds to help melt the cheese. Repeat with the remaining ingredients.

Makes 5 sandwiches.

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Croissan'wich

1 8-ounce can Pillsbury^® Original Crescent Rolls^®
4 eggs
salt
ground black pepper
8 ounces ground breakfast sausage (such as Jimmy Dean) or 8 slices of bacon
4 slices American Cheese

1. Prepare the rolls by first unrolling the dough out of the can. Separate the dough into four sections, each made up of two triangles. Detach the triangles by tearing along the diagonal perforation, then reattach the dough along the outside parallel edges, pinching the dough together along the middle. This will make making one bigger triangle. Loosely roll the dough from the wide end, all the way up. Now, bring the ends around so that they overlap and the roll is in the shape of a circle. Press the ends together and place roll onto a baking sheet. Repeat with the remaining dough, then bake following the directions on the package (375 degrees for 11-13 min.).
2. When the rolls are done baking build the sandwich using the above steps 2.

Makes 4 sandwiches.

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BK Broiler

This grilled chicken sandwich was introduced by America's number-two burger chain in 1990, and soon after the launch was selling at a rate of over a million a day. It's an easy one to duplicate at home. You just want to give the chicken plenty of time to marinate -- overnight is best. To clone the shape of the chicken served at the burger giant, you'll simply slice the chicken breasts in half, and pound each piece flat with a mallet. Let the chicken marinate and then fire up the grill. The recipe makes four sandwiches and can be easily doubled if necessary for a big barbecue munch-out.

Marinade
3/4 cup water
2 teaspoons ketchup
1 teaspoon salt
1/4 teaspoon liquid smoke
1/8 teaspoon pepper
1/8 teaspoon oregano
dash onion powder
dash parsley

2 chicken breast fillets
4 sesame seed hamburger buns
1 1/3 cups chopped lettuce
1/4 cup mayonnaise
8 tomato slices

1. Make the marinade by combining the ingredients in a medium bowl.
2. Prepare the chicken by cutting each breast in half. Fold a piece of plastic wrap around each piece of chicken and pound the meat with a tenderizing mallet until it is about 1/4-inch thick and about the same diameter as the hamburger buns. Place the chicken into the marinade, cover it, and chill for at least four hours. Overnight is even better.
3. Preheat your barbecue or indoor grill to high heat. Grill the chicken for 3 to 4 minutes per side or until done.
4. Toast the faces of the hamburger buns in a pan or griddle, in a toaster over, or facedown on the grill. Watch the buns closely to be certain that the faces turn only light brown and do not burn.
5. Build each sandwich from the top down by first spreading about a tablespoon of the mayonnaise on the toasted face of a top bun.
6. Spread about 1/3 cup of chopped lettuce over the mayonnaise.
7. Arrange two tomato slices on the lettuce.
8. Place a chicken breast on the toasted face of the bottom bun.
9. Flip the top part of the sandwich over onto the bottom and scarf out.

Serves 4.

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Big King

The Burger Wars are becoming the biggest food fight since that cafeteria scene from the movie Animal House. Now the two burger giants, McDonalds^® and Burger King^®, are cloning each other in the bloody battle for the big burger buck. Burger King stepped up first with the Big King^® -- Burger King's version of the Big Mac^®. Yes, it has two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun; although everything's arranged a bit differently, and there's no middle bun. Next, McDonald's^® is rolling out the Big N' Tasty^®, which will bear a striking resemblance to Burger King's Whopper^®. Just who wins the fight by leveraging the popularity of the other company's product is anyone's guess. One question though: Did Burger King^® just figure out how to make a better Big Mac^®? You be the judge. And don't think the two patty pushers are done there. The fast food battlefield will soon be splattered with ketchup, as the two companies duke it out with new french fries.

Spread
1/4 cup mayonnaise
2 teaspoons French dressing
2 teaspoons sweet pickle relish
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon paprika

4 sesame seed hamburger buns
1 1/2 pounds ground beef
dash salt
dash pepper
8 slices American cheese
1 1/3 cups chopped lettuce
1-2 slices white onion, separated
8 dill pickle slices

1. Prepare the spread by combining the ingredients in a small bowl. Set this aside until you are ready to use it.
2. Preheat your barbecue or indoor grill to high heat.
3. Divide the ground beef into 8 even portions (3 ounces each). Roll each portion into a ball, then press each ball flat to form a patty about the same diameter as the bun.
4. Grill the beef patties for 2-3 minutes per side, or until done. Lightly salt and pepper each side of the patties.
5. As the meat cooks, brown the faces of the buns in a hot skillet, toaster oven or face-down on the grill. Watch the buns closely so that they do not burn.
6. Build each burger by first spreading a tablespoon of the spread on the face of the top bun. Arrange about 1/3 cup of lettuce evenly over the spread.
7. On the bottom bun stack a patty, then a slice of American cheese, another patty, and another slice of cheese.
8. On the top slice of cheese arrange 2-3 separated onion slices (rings), then 2 pickle slices.
9. Turn the top part of the burger over onto the bottom and serve. You may also want to zap the sandwiches in the microwave, individually, for 15-20 seconds each.


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