Cornbread Biscuit Breakfast Sandwich

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Ingredients

  • 1 ea 28-ounce bag BEN’S ORIGINAL™ Classic Cornbread Stuffing Mix, prepared & chilled
  • ½ pound unsalted butter, cold, cut into small dice
  • 2¾ quarts dry biscuit mix
  • ½ cup hot sauce
  • ¾ quart whole milk
  • 2 pounds cheddar cheese
  • 1 tsp garlic powder
  • 9 ea avocado, flesh (sliced)
  • 25 ea thick cut bacon (cooked, halved)
  • 25 slices beefsteak tomato
  • as needed salt and pepper
  • 25 each eggs, cooked over-medium

Cornbread Biscuit Breakfast Sandwich

Makes: 25 sandwiches

Butter-toasted cornbread biscuit sandwich with pan-fried egg, thick-cut bacon, tomato and avocado

Direction

  1. Preheat oven to 400°F.
  2. Add chilled stuffing, butter and biscuit mix into a food processor. Pulse until the butter is small and pea-sized. Transfer into a large mixer bowl.
  3. To the stuffing mixture add the hot sauce, milk, cheddar cheese and garlic powder. Mix on slow speed using a paddle attachment until just combined; do not over mix.
  4. Place 1⁄2-cup portions of biscuit dough onto an ungreased sheet pan. Bake in preheated oven for 15 to 20 minutes or until fully cooked and golden brown. Cool biscuits to room temperature.
  5. Once biscuits are cooled, slice each in half. Season tomatoes with salt and pepper. Build sandwiches from bottom to top: avocado, bacon, tomato and egg. Serve.