1. Preheat the oven to 400°F. Lightly mist a baking sheet pan with nonstick vegetable oil spray.
2. In a medium bowl, combine the flour, baking powder, baking soda, onion powder, Italian herb blend, and 2 tablespoons Parmesan cheese.
3. Add the butter and combine with the dry ingredients until the mixture resembles coarse meal.
4. Add the Glucerna to the flour mixture and mix to form a soft dough.
5. Lightly dust a working surface with flour and roll out the dough, about 1/2-inch thick. Using a 3-inch round cutter, cut out 10 discs (reshape the dough scraps to get a total of 10 biscuits).
6. Transfer the discs to the prepared baking sheet.
7. In a small bowl, combine the chopped parsley and 2 teaspoons Parmesan cheese. Brush the surface of each biscuit with water and sprinkle the top of each biscuit with a little of the parsley-cheese blend. 
8. Bake 13 to 15 minutes. Transfer the biscuits to a wire rack. (After the biscuits have cooled, they may be individually wrapped and frozen up to one month for single servings.)
9. To assemble the sandwich, slice the biscuits in half, and layer one cooked egg, one slice cheese, one tomato slice, a pinch of Italian seasoning, and 1 tablespoon Parmesan cheese on the bottom portion of the biscuit.
10. Place the top of the biscuit over each sandwich.
11. Microwave the sandwich for 10 to 20 seconds to reheat and melt the cheese. Serve immediately.

NUTRITION FACTS
Serving Size 1 biscuit	Amount Per Serving	%DV*
	Total Fat 7g	11%
	Saturated Fat 4g	20%
Calories 240	Cholesterol 20mg	6%
Calories from Fat 70	Sodium 610mg	26%
	Total Carbohydrate 30g	10%
	Dietary Fiber 2g	6%
	Sugars 3g
	Protein 13g
Vitamin A 15% Vitamin C 20% Calcium 35% Iron 15%

© 2008 Abbott Laboratories