Southwest Chicken Chorizo Sausage Biscuit
Designed for School Breakfast Programs
Designed for K–12 foodservice, this hearty breakfast sandwich features a Jones Chicken Chorizo Sausage Patty and egg patty on a flaky buttermilk biscuit, topped with creamy guacamole. Easy to prepare and ideal for school breakfast programs, it offers bold flavor, consistent portions, and grab-and-go convenience students enjoy. Recipe by Joe Urban.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 25 | |
| 25 | 1.25 oz. egg patties |
| 25 | buttermilk biscuits, frozen |
| 1 pt., 1 c., 2 tbsp. | guacamole |
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Directions
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Preheat oven to 350°F.
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Place Jones Chicken Chorizo Sausage Patties on a parchment-lined sheet pan and heat for 10–12 minutes, until hot (165°F).
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Place egg patties on a separate parchment-lined sheet pan and heat for 8–10 minutes, until hot (145°F).
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Place biscuits on an ungreased baking pan and bake for 17–20 minutes, until golden brown and baked through (195°F). Split biscuits in half.
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Assemble sandwiches by layering the bottom half of each biscuit with 1 egg patty, 1 chorizo patty, and 2 tablespoons guacamole. Top with remaining biscuit halves.
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Hold at 135°F or above until service. Serve 1 sandwich per student.
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