Jalapeño Cream Cheese Sausage Biscuit
Recipe by Joe Urban.
Spice Up the Breakfast Line with Jones Pork Sausage
Designed for K-12 foodservice, this Jalapeño Cream Cheese Sausage Biscuit brings real heat to the breakfast line. A Jones Pork Sausage Patty and egg patty are stacked on a warm, golden biscuit and finished with a scratch-made jalapeño cream cheese spread. It meets USDA meal pattern requirements and delivers the bold, unexpected flavor that makes students look forward to the meal.
Ingredients
- Biscuit Sandwich:
- 50 Jones Dairy Farm Pork Sausage Patties
- 50 lower-sodium biscuits, sliced
- Jalapeño Cream Cheese Spread:
- 1 pt., ½ c., 1 tbsp., 2 tsp. cream cheese, softened
- ½ c., 1 tsp. fresh jalapeños, diced
- 1⅛ tsp. garlic powder
- ⅝ tsp. salt
Directions
Preheat oven to 350°F.
Prepare the jalapeño cream cheese spread: remove cream cheese from refrigeration and allow to soften just until workable. Do not leave at room temperature longer than needed. Wash jalapeños, remove stems, seeds, and ribs, and dice into small, uniform pieces. Combine cream cheese, jalapeños, garlic powder, and salt in a mixing bowl. Stir until evenly blended. Transfer to a covered container. Hold cold at 41°F or below until service.
Place biscuits on lined sheet pans. Bake for 5–7 minutes, until golden brown. Transfer to hot holding cabinet. Hold at 135°F or above until service.
Place Jones Pork Sausage Patties on a parchment-lined sheet pan. Bake for 12–15 minutes, until hot (165°F). Transfer to a steam table pan. Hold at 135°F or above until service.
Place egg patties in hotel pans coated with non-stick spray. Cover with foil and heat for 10 minutes, until hot (145°F). Hold at 135°F or above until service.
Assembly: place 1 sausage patty on the bottom biscuit half. Top with 1 egg patty. Spread 1 tablespoon jalapeño cream cheese on the inside of the top biscuit half. Close and serve immediately.
This recipe features
Pork Sausage Patties* – 2.0 oz
This recipe features
Pork Sausage Patties* – 2.0 oz
