Cornbread Biscuit Breakfast Sandwich

cornbreadbreakfastsandwich marsfoodservices image


  • 2 ½ cups BEN’S ORIGINAL™ Classic Cornbread Stuffing, prepared
  • ¼ cup plus 2 tablespoons cold butter, unsalted
  • 2 ½ cups biscuit baking mix
  • 2 tablespoons TABASCO® brand Original Red Pepper Sauce
  • ¾ cup whole milk
  • 1 cup cheddar cheese, grated
  • ½ teaspoon garlic powder
  • 2 ripe avocados, sliced
  • 6 slices thick-cut bacon, cooked, halved
  • 6 tomato slices
  • ¼ teaspoon salt
  • Pinch of black pepper
  • 6 pan-fried eggs

Cornbread Biscuit Breakfast Sandwich

Makes: 6 servings

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


  1. Biscuits: Preheat oven to 400ºF. Gently combine ¼ cup of butter and baking mix. Add stuffing, Tabasco Sauce, milk, Cheddar and garlic powder. Mix until just combined; do not overmix. Place ½ cup portions of biscuit dough onto an ungreased sheet pan. Place in oven and bake for 15 to 20 minutes or until fully cooked and golden brown. Remove from oven and set aside.
  2. Assemble: Slice each biscuit in half. Place the sliced avocado on the bottom half and top with the bacon and tomato. Sprinkle salt and pepper on tomato and top with the fried egg. Place the biscuit top on last. Serve.