Cooper® Jalapeño Biscuit Breakfast Sandwich

Name: Cooper® Jalapeño Biscuit Breakfast Sandwich
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 1 egg, beaten; Salt and pepper to taste; 2 slices tomato; 4 slices Cooper Sharp White, sliced; Mashed avocado, about 3 tablespoons, add lime juice, salt and pepper to taste; 4 ounces ground chorizo sausage, form into a patty and cook until 165 degrees top with 2 slices of Cooper cheese, cover until melted.; 4 cups flour; 2 tablespoons baking powder; 2 teaspoons salt; 2/3 cup butter; 1-1/2 cups milk; 1/2 cup fresh chopped chives; 2 cups shredded or torn Cooper Sharp White; 24 slices jalapeno; ¼ cup melted butter

Rated 5.0 stars by 1 users

Servings

1 breakfast sanwich

Prep Time

10 minutes

Cook Time

15 minutes

A breakfast sandwich with a bold kick and serious crave appeal. This stacked jalapeño biscuit sandwich layers creamy avocado, fresh tomato, fluffy egg, melty Cooper® cheese, and savory chorizo on a flaky, cheese-studded jalapeño biscuit. Warm, hearty, and packed with flavor in every bite, it's the kind of breakfast worth waking up for.

Author:

Michelle Spoerl

Image of Cooper® Jalapeño Biscuit Breakfast Sandwich

Ingredients

1 egg, beaten
Salt and pepper to taste
2 slices tomato
4 slices Cooper Sharp White, sliced
Mashed avocado, about 3 tablespoons, add lime juice, salt and pepper to taste
4 ounces ground chorizo sausage, form into a patty and cook until 165 degrees top with 2 slices of Cooper cheese, cover until melted.

Biscuit Recipe (makes 8 biscuits)

4 cups flour
2 tablespoons baking powder
2 teaspoons salt
2/3 cup butter
1-1/2 cups milk
1/2 cup fresh chopped chives
2 cups shredded or torn Cooper Sharp White
24 slices jalapeno
¼ cup melted butter

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Directions

Preheat oven to 450 degrees. In a bowl, combine the flour, baking powder, salt; cut in the butter. Add the chives and cheese; toss to combine. Add the milk, mix until moistened. Roll to a ½ inch thickness, but into 8 rounds with a biscuit cutter. Place on a parchment lined baking sheet. Top each with 3 jalapeno slices, gently press into biscuit. Bake for 10-15 minutes. During the last 5 minutes; brush with melted butter.
In a 6-inch nonstick skillet, cook egg over medium-low heat, cover until set, sprinkle with salt and pepper. Top half with 2 slices of cheese, cover until cheese is melted, fold into quarters.
To assemble sandwich: slice biscuit in half, top bottom half with mashed avocado, tomato, egg, chorizo patty and biscuit top.

Recipe Note

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Cooper® Jalapeño Biscuit Breakfast Sandwich