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Southwestern Baked Biscuit Breakfast Sandwich

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Southwestern Baked Biscuit Breakfast Sandwich

Southwestern Baked Biscuit Breakfast Sandwich

A tasty and easy sandwich just split warmed biscuits and top with a fiery egg mixture and pepper jack cheese. MORE + LESS -

Servings: 8 servings (1 serving = 1 open-face sandwich)
Prep
INGREDIENT
WEIGHT
MEASURE
Filling
INGREDIENT
WEIGHT
MEASURE
Ground chorizo, raw
1 lb
2 cups
Eggs, large
1 lb 8.00 oz
12 each
Red pepper sauce
5 dashes
Assembly
INGREDIENT
WEIGHT
MEASURE
Pepper jack cheese, shredded
4 oz
1 cup
Prep
  1. Thaw and heat biscuits as directed on package; keep warm until needed.
Filling
  1. Cook chorizo in skillet until brown; drain well and transfer to bowl.
  2. Cook eggs in skillet to a soft scramble; add red pepper sauce and cooked chorizo.
  3. Stir to blend and remove from heat.
Assembly
  1. Split warm biscuit in half; add #16 scoop (1.5 oz) filling over each biscuit half.
  2. Sprinkle 1 1/2 Tbsp shredded cheese on top and serve.

  • Tip: Spice it up and add extra red pepper sauce as desired.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 open-face sandwich
Calories
650
Calories from Fat
390
% Daily Value
Total Fat
44g
67%
Saturated Fat
15g
77%
Trans Fat
4g
Cholesterol
425mg
141%
Sodium
1680mg
70%
Total Carbohydrate
33g
11%
Dietary Fiber
0g
0%
Sugars
5g
Protein
33g
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 4 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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