Avocado Biscuit Toast with Roasted Corn
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Avocado Biscuit Toast with Roasted Corn

Avocado Biscuit Toast with Roasted Corn

Avocado toast gets a whole grain upgrade in this breakfast offering, featuring Pillsbury™ Whole Grain-Rich Baked Biscuits.

Servings: 24 servings (1 serving = 2 biscuit pieces)
Prep
INGREDIENT
WEIGHT
MEASURE
Assembly
INGREDIENT
WEIGHT
MEASURE
Guacamole, prepared
3 lb
6 cups
Roasted corn, pepper and onion mix, prepared, cold
1 lb 5.00 oz
3 cups
Chili lime seasoning, low sodium
2 Tbsp
Prep
  1. Thaw biscuit dough, covered, either at room temperature 30 minutes or refrigerated overnight.
  2. Split dough in half horizontally and place on a parchment-lined sheet pan, with cut sides up.
  3. Bake as directed until lightly golden brown; allow to cool 10 minutes.
BAKE:
TEMP
TIME
Convection Oven*
325°F
7-9 minutes
Standard Oven
375°F
11-13 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.
Assembly
  1. Spread 2 Tbsp guacamole evenly over top of each cooled biscuit piece.
  2. Arrange 1 Tbsp of the roasted corn mixture over top; sprinkle on 1/8 tsp of chili lime seasoning.
  3. Serve 2 biscuit pieces at room temperature or chilled.

  • Sprinkle with taco seasoning or everything bagel seasoning for a different flavor boost.

  • For crediting in USDA Child Nutrition Programs, 1 serving (1 biscuit/ 2 biscuit pieces) = 2 oz equivalent Grain

View Recipe Instructions

Nutrition Information

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Serving Size:
2 biscuit pieces
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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