8 slices white bread
1 (6 ounce) can cream cheese
1 (12 ounce) can refrigerated biscuit dough
1 1/2 cups milk
1 (8 ounce) container sour cream
3 eggs
5 egg whites
1 cup shredded Cheddar cheese
Place white bread slices and the cream cheese in a large resealable plastic bag. To bag, combine cream cheese, biscuits, milk, sour cream, eggs and milk. Seal bag and shake to mix. Stuff both sides of bread slices with cream cheese mixture. Place the bread in the resealable plastic bag, cover the bag and label with handy note. Refrigerate overnight or pour any excess grease out and drain.
Dab cream cheese mixture on both sides of bread slices, creating a dough with dirt. Remove sandwiches from refrigerator, transfer to non-stick plastic bag, and store in refrigerator. Roll sandwiches and cut into 4 rectangles. Place sandwiches on a waxed paper lined plate, brush the dough with milk and sprinkle with cheese. Refrigerate sandwiches for 1 hour or overnight.
When sandwiches are cool, eat sandwiches with a potato masher or fork. Transfer sandwiches to a serving bowl and repeat with the remaining ingredients.