Green Eggs and Ham Breakfast Sandwich recipe

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Ingredients

1 (10 ounce) container refrigerated extra large biscuit dough
½ pound sliced bacon
3 tablespoons olive oil
½ medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 roasted green chile peppers, seeded and chopped
1 teaspoon salt
1 teaspoon pepper
6 eggs
½ cup milk
1 cup shredded Monterey Jack cheese

Nutrition Info

662.6 calories
carbohydrate: 30.4 g
cholesterol: 276.1 mg
fat: 49.8 g
fiber: 1.6 g
protein: 24 g
saturatedFat: 17.4 g
servingSize: -
sodium: 1649.1 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Prepare biscuits according to the directions on the package. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.

  2. Heat olive oil in a large skillet over medium heat. Add onion, jalapeno, green chile, salt, and pepper. Fry, stirring, until onions are soft. Whisk together the eggs and milk, pour into the skillet. Stir frequently until eggs are scrambled and cooked through.

  3. Split biscuits in half. Place some of the scrambled egg mixture on the bottom half, criss-cross two slices of bacon over the eggs, then top with shredded Monterey Jack cheese. Place the other half of the biscuits on the top, and serve.

Recipe Yield

5 servings

Recipe Note

This biscuit breakfast sandwich is made with green chiles, bacon, jalapenos, onions, eggs, and Jack cheese. Get up and go with some spice! I prefer to roast my own green chiles, but you can use a can of green chile.

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