Bacon, Arugula, Tabasco®-Chipotle, Tomato And Egg Breakfast Sandwich
July 9, 2016
Breakfast Burrito
July 9, 2016

Bayou Breakfast Biscuit


1-1/2 cups (6 oz.) Sautéed sliced onions
2-1/2 cups (12 oz.) Sweet Italian sausage, casings removed, chopped and cooked
2 Tbsp. Cajun spice mix
2 Tbsp. Original TABASCO® brand Pepper Sauce
12 each (24 oz.) Eggs, beaten
1 cup (6 oz.) Cheddar cheese, grated
12 each Biscuits


1. Sauté the onions, sausage, Cajun spice mix, and Original TABASCO®Pepper Sauce. Hold warm.
2. For each serving, ladle 2 oz. of the egg into a nonstick omelet pan and cook the egg omelet style until it sets.
3.Top the omelette with 1-1/2 oz. of the onion and sausage mixture and 1/2 oz. of the cheddar cheese. Fold omelet in half, and then into quarters. Place on a biscuit.
-Yield: 12 servings-

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