Green Eggs and Ham Breakfast Sandwich Recipe - Allrecipes.com
Green Eggs and Ham Breakfast Sandwich Recipe
  • READY IN 45 mins

Green Eggs and Ham Breakfast Sandwich

Recipe by  

"This biscuit breakfast sandwich is made with green chiles, bacon, jalapenos, onions, eggs, and Jack cheese. Get up and go with some spice! I prefer to roast my own green chiles, but you can use a can of green chile."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    45 mins

Directions

  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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 02, 2005

Very good. Better way is to place filling into a tortilla and add some salsa and/or chopped tomatoes. The little can of chopped green chili peppers, drained, works well. You can also sub petite diced ham for the bacon. I use butter instead of olive oil. MMMmmmmmmmmmmmm!!!!!!

 
Most Helpful Critical Review
Jun 16, 2006

This was pretty good, when made using other reviewers advice. Guess what? In case you are confused, bacon is NOT ham! Same animal, different cut.

 

16 Ratings

Mar 17, 2003

Delicious!! I saw this recipe and made it without making a trip to the store. I cut down the fat grams by making my own biscuits with lower fat Bisquick and used turkey bacon. I used Pam spray olive oil and omitted the jalepenos. I used the canned diced green chilies, as was also suggested.

 
Jun 12, 2011

Because I coupon, I always have refrigerated biscuits on hand. This was an excellent way to use them! I made only two small changes--instead of jalapeno peppers and roasted green chili peppers (because I do not have either), I used one 4 oz. can mild diced chilies. I just wisked it into the eggs before I added them to the skillet. I also sauteed a mess of fresh minced garlic in with the onion. The boys loved this. NOTE: What I did to make the eggs a little easier to handle inside the biscuits, I basically cooked the eggs into a thick.......circle? Think omelette but not folded. Once it got firm, I turned it and cooked the other side, sprinkling the cheese over the top. This way, I just had to slide it from the skillet, cool it a bit, then cut it into triangles with a pizza cutter. Wa-la, egg that won't fall out of your biscuit!

 
Jun 18, 2006

Good Good Good make sure you take the seeds out of the peppers and jalapeno if you dont like things to spicy!!!

 
Mar 28, 2004

I put this concoction in a flour tortilla, rolled up like a Chimichangas and grilled it on the griddle to melt the cheese. It was so good. Hubby dipped his in salsa.

 
Sep 24, 2005

MMMMMM....loved this stuff! I too used canned green chiles and instead of the biscuit I put the eggs into a heated tortilla. YUMMO; nice and spicey!!!! Thank you!

 
Dec 26, 2004

I made this on Christmas morning for my fiance. I didn't have bacon on hand, so I used cooked crumbled sausage; I also couldn't find extra large biscuit dough, so I bought a container of regular Pillsbury biscuit dough. After sauteeing the vegetables, I added the cooked sausage to the pan before pouring the eggs; the end result was a nicely set scrambled egg mixture that had just the right amount of kick. These made great mini sandwiches! Will make again.

 

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Nutrition

  • Calories
  • 663 kcal
  • 33%
  • Carbohydrates
  • 30.4 g
  • 10%
  • Cholesterol
  • 307 mg
  • 102%
  • Fat
  • 49.8 g
  • 77%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 24 g
  • 48%
  • Sodium
  • 1649 mg
  • 66%

* Percent Daily Values are based on a 2,000 calorie diet.

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