SUNSHINE BISCUIT SANDWICH


Yield: 24 portions
24 portions
Change yield to  

Ingredients:SKU:Measure:
Shallots, peeled, minced 2-1/4 cups
Olive oil 3/4 cup
White wine vinegar 2 tbsp
Grated lemon peel 1/2 tsp
Grated orange peel 3/4 tsp
Lemon juice, fresh 1-1/2 tbsp
Orange juice, fresh 2-1/4 tbsp
Kosher salt 3/4 tsp
Ground black pepper 1/2 tsp
Bacon 48 slices
Pure maple syrup 1 cup
Baby spinach leaves 3 quarts
Citrus vinaigrette 1-1/2 cups
Bakery Chef® Premium Buttermilk Heat and Split Biscuits 3 oz.86151 21002 24 ea
Eggs, sunny side up* 24

Preparation:

  1. For Citrus Vinaigrette: Combine shallots, olive oil, honey, vinegar, lemon zest, orange zest, lemon juice, orange juice, salt and pepper in a medium work bowl. Mix together with immersion blender until smooth.
  2. To Make One Portion: Place bacon on parchment-lined sheet pan. Bake 7 minutes at 350°F. Remove from oven and brush with maple syrup. Place back into oven and bake an additional 5-7 minutes, or until done.
  3. Toss 1/2 cup spinach together with 1 tablespoon citrus vinaigrette. Place on bottom half of biscuit.
  4. Top with two slices glazed bacon.
  5. Place one sunny side up egg on top of the bacon.
  6. Top sandwich with other biscuit half.
Print Recipe

Nutrition Facts
Serving Size sandwiche
Servings Per Recipe 24 portions
Amount per Serving
Calories
544
% Daily Value*
Total fat
49%
32 g
Saturated fat
54%
11 g
Cholesterol
68%
204 MG
Sodium
56%
1,355 MG
Carbohydrate
16%
48 g
Dietary fiber
3%
1 g
Sugars
1%
13 g
Protein
34%
17 g
Vitamin A
27%
• Vitamin C
10%
Calcium
12%
• Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet