Green eggs and ham

Southwest comfort food breakfast sandwich




1 (10 ounce) container refrigerated extra large biscuit dough
½ pound sliced bacon
1 teaspoon salt
1 teaspoon pepper
6 eggs
½ cup of milk
1 cup shredded Monterey Jack cheese
½ medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 roasted green chile peppers, seeded and chopped

Nutritional information

No nutrition information available


1. Prepare biscuits according to the directions on the package. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Heat olive oil in a large skillet over medium heat. Add onion, jalapeno, green chile, salt, and pepper. Fry, stirring, until onions are soft. Whisk together the eggs and milk; pour into the skillet. Stir frequently until eggs are scrambled and cooked through. Split biscuits in half. Place some of the scrambled egg mixture on the bottom half, criss-cross two slices of bacon over the eggs, then top with shredded Monterey Jack cheese. Place the other half of the biscuits on the top, and serve.