Sausage and Egg Jalapeño Cheddar Breakfast Scone-wich
- Ingredients:8
- Servings:8
Sausage and Egg Jalapeño Cheddar Breakfast Scone-wich
- Ingredients:8
- Servings:8
- Calories per serving:
This sausage and egg breakfast scone-wich brings an extra kick with a Jalapeño Cheddar Scone.
Ingredient
Prep
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury™ Place & Bake™ Jalapeño Cheddar Scones (11137) | 1 lb 14.00 oz | 8 each |
| Butter, softened | 8 oz | 1 cup |
| Honey | ---Value Not Available | 1 Tbsp |
| Lime juice | ---Value Not Available | 2 tsp |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| Sausage patties, cooked, 2 oz | 1 lb | 8 each |
| Cheddar cheese, sliced | 6 oz | 8 each |
| Fried eggs | 1 lb | 8 each |
| Cilantro leaves | ---Value Not Available | 2 Tbsp |
Instructions
- Prep
Place scones on parchment-lined sheet pan and bake as directed below; cool completely.
Combine butter, honey and lime juice in small bowl; stir until completely blended.
Bake Temp and Time Bake Temp Time Convection Oven
325°F
18-22 minutes
Standard Oven
350°F
22-26 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.
- Assembly
Split cooled scones in half, horizontally.
Spread 1 Tbsp butter mixture on cut side of each scone half.
Add 1 cooked sausage patty, 1 slice cheese, 1 fried egg and a few cilantro leaves to bottom piece of scone; add top half of scone.
Slice scone-wich in half and serve.
Recipe Tips
Substitute any style of cooked eggs or cooked egg products as desired.
Nutrition Facts
Nutrition facts are not available for this recipe
