Skip to main content
delivery dates
cart
my login
reviews
Prepared Meals 
 

Send a Meal Blog

Saturday, October 15 2016

Rise and shine to an easy meal that will power your morning. Serve breakfast sandwiches for a quick morning meal, or make them ahead of time to grab on the go. Featuring satisfying eggs, savory sausages, and buttery croissants, our delicious breakfast sandwich meal will be the stars of your morning menu.

Ingredients

BISCUITS:

3 - cups all-purpose flour
1 - tablespoon baking powder
1 -- tablespoon sugar
1 - teaspoon salt
3/4 - teaspoon cream of tartar
1/4 - teaspoon cayenne pepper
1/3 - cup butter
1 - cup shredded cheddar cheese
1 - cup milk
1/2 - cup mashed cooked sweet potato
4 - slices bacon
1 - 1/4-inch thick fully cooked ham slice (about 5 oz.), cut into 4 equal pieces
1 - cup strong coffee
1/4 - cup peach preserves
4 - eggs, scrambled
Fresh flat-leaf Italian parsley leaves

Directions
Preheat oven to 450 degrees F. For sweet potato biscuits, in a large bowl combine flour, baking powder, sugar, salt, cream of tartar, and cayenne pepper. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cheese. Make a well in the center of the flour mixture. In a small bowl combine milk and sweet potato. Add sweet potato mixture to flour mixture. Using a fork, stir just until mixture is moistened.

Turn out onto a well floured surface. Knead gently 10 to 12 strokes. Pat or lightly roll dough to a 3/4-inch thick rectangle (about 9x5 inches). Cut into 8 pieces. Place biscuits 1 inch apart on a large baking sheet. Bake for 12 to 14 minutes or until lightly browned.*
Meanwhile, in a large skillet, cook bacon until crisp. Drain on paper towels, reserving 1 Tbsp. bacon fat in skillet. Add ham to skillet; cook 5 minutes or until well-browned on both sides. Add coffee to skillet with ham, stirring to scrape up any browned bits. Simmer, uncovered, until coffee just begins to thicken and glaze the ham. Remove ham from skillet.

Split biscuits. Top bottoms with ham, peach preserves, scrambled eggs, bacon, parsley, and biscuit tops.
From the Test Kitchen
*

*This recipe uses 4 of the 8 biscuits. Bake and cool completely, then wrap and freeze any leftover biscuits for another use. To reheat, thaw biscuits and wrap in foil. Bake at 350 degrees F for 10 minutes.

Nutrition Facts (Sweet Potato Biscuit Sandwiches with Ham and Redeye Gravy)
Per serving: 595 kcal cal., 28 g fat (14 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 261 mg chol., 1398 mg sodium, 60 g carb., 3 g fiber, 15 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Comments:

Post comment
Name
 *
Email Address

Message
(max 750 characters)
*
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.