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Veracruz Breakfast Biscuits


1-1/2 cups (6 oz.) Sautéed onions and green peppers
1-1/4 cups (6 oz.) Sweet Italian sausage, casings removed, chopped and cooked
1 cup (6 oz.) Black beans, canned, rinsed
1/4 cup (2 oz.) Original TABASCO® brand Pepper Sauce
12 ea. (24 oz.) Eggs, beaten
1-1/2 cups (6 oz.) Hash browns
1 cup (6 oz.) Monterey Jack cheese, grated
12 ea. Biscuits


1. Combine and heat the sautéed onions, peppers, sausage, black beans and the Original TABASCO® Pepper Sauce. Hold warm.
2. For each serving, ladle 2 oz. of the egg into a preheated nonstick omelet pan and cook omelet style until the egg sets.
3. Top the omelet with 1/2 oz. hash browns, 1-1/2 oz. sausage mixture, and 1/2 oz. cheese. Fold the omelet in half, then into quarters and place on a biscuit.
-Yield: 12 servings-

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