• 5servings
  • 15minutes
  • 663calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (10 ounce) container refrigerated extra large biscuit dough

  2. 1/2 pound sliced bacon

  3. 3 tablespoons olive oil

  4. 1/2 medium onion, chopped

  5. 1 jalapeno pepper, seeded and chopped

  6. 4 roasted green chile peppers, seeded and chopped

  7. 1 teaspoon salt

  8. 1 teaspoon pepper

  9. 6 eggs

  10. 1/2 cup milk

  11. 1 cup shredded Monterey Jack cheese

Instructions Jump to Ingredients ↑

  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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