Huevos Rancheros Biscuit Flats
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Huevos Rancheros Biscuit Flats

Huevos Rancheros Biscuit Flats

Pillsbury™ Southern Style Biscuits create a unique base for this fun twist on a breakfast classic. 

Servings: 12 servings (1 serving = 1 biscuit flat)
Prep
INGREDIENT
WEIGHT
MEASURE
Assembly
INGREDIENT
WEIGHT
MEASURE
Refried beans, prepared, hot
12 oz
1 1/2 cups
Fried eggs, prepared
1 lb 8.00 oz
12 each
Ranchero sauce, prepared, hot
1 lb
1 1/2 cups
Pico de gallo, prepared
9 oz
1 1/2 cups
Avocado, fresh, sliced
1 lb 8.00 oz
6 each
Crema, prepared
7 oz
3/4 cup
Cotija cheese, grated
3 oz
3/4 cup
Jalapeño, sliced thin
1 oz
1/3 cup
Prep
  1. Thaw biscuit dough, covered, either at room temperature 15-30 minutes until flexible or refrigerate overnight.
  2. Place thawed dough on lined sheet pan and cover with another parchment paper piece.
  3. Place 2 empty sheet pans on top to weigh down the biscuits while baking as directed; remove pans and keep warm.
BAKE:
TEMP
TIME
Convection Oven*
325°F
17-21 minutes
Standard Oven
375°F
22-27 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 8 minutes of baking.
Assembly
  1. Place warm, flat biscuit on serving plate; top with 2 Tbsp refried beans, 1 egg and 2 Tbsp ranchero sauce.
  2. Garnish with 2 Tbsp pico de gallo, 1/2 avocado, 1 Tbsp crema, 1 Tbsp cotija cheese and a few jalapeño slices; serve immediately.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 biscuit flat
Calories
540
Calories from Fat
320
% Daily Value
Total Fat
35g
54%
Saturated Fat
13g
64%
Trans Fat
0g
Cholesterol
210mg
71%
Sodium
1220mg
51%
Total Carbohydrate
41g
14%
Dietary Fiber
6g
25%
Sugars
6g
Protein
15g
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
0 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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