Ranchero Pies
July 11, 2016
Red Eye Crêpes
July 11, 2016

Red Eye Biscuit

Ingredients

12 ea. Large eggs, slightly beaten, held in stainless steel bowl
1/4 cup Original TABASCO® brand Pepper Sauce
1/2 cup Chopped fresh cilantro
Vegetable oil as needed
1/2 cup Shredded jalapeño Jack cheddar cheese
Salt and pepper as needed
12 ea. Split, toasted biscuits
12 ea. Fully cooked sausage patties
12 slices Red tomato, sliced 1/4"

Directions

1. Combine eggs, Original TABASCO® Pepper Sauce and cilantro until well combined.
2. For each sandwich, using a large skillet, preheat the vegetable oil. Ladle in 2 oz. of egg mixture and cook until eggs begin to bubble through. Scramble with a fork and fold in 1/2 tsp. of cheese. Continue to cook until cheese is melted and eggs are cooked through. Adjust seasoning with salt and pepper.
3. Place cooked eggs on biscuit half, top with cooked sausage, sliced tomato and remaining biscuit half.

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