VERACRUZ BREAKFAST BISCUITS

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

Method

  1. Combine and heat the sautéed onions, peppers, sausage, black beans and the TABASCO® 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