BLT BREAKFAST BISCUITS

We think you’ll like the liberties we took with the classic sandwich stack: brown sugar-maple bacon, avocado, tomato, spinach and eggs—all layered on a fluffy buttermilk biscuit. These ultimate biscuit sandwiches are sure to brighten anyone’s day.

INGREDIENTS

1 

can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits

8 

slices thick-cut maple bacon

1/4 

cup packed brown sugar

8 

pasteurized eggs*

1 

handful fresh baby spinach leaves

1 

large avocado, pitted, peeled and sliced

1 

large tomato, cut into 8 slices

DIRECTIONS

• Heat oven to 325°F. On ungreased cookie sheet, arrange 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits with sides touching. Bake 19 to 25 minutes or until golden brown.
• Increase oven temperature to 400°F. Line cookie sheet with sides with foil; place rack on sheet. Arrange 8 slices thick-cut maple bacon on rack. In small dish, mix 1/4 cup packed brown sugar and 1 tablespoon water; spread over bacon.
• Bake 20 minutes or until crisp. Drain bacon on paper towels.
• To assemble sandwiches, split each warm biscuit with bread knife; place on serving plates.
• Cook 8 eggs as desired. (I like mine over-easy. To do this, lightly spray skillet or griddle with cooking spray; heat over medium heat. Once hot, crack egg into skillet; season with salt and pepper. Cook about 1 minute; flip and season again. Cook 1 minute longer.)
• On each bottom biscuit half, layer several fresh baby spinach leaves, several slices of 1 avocado, 1 tomato slice, 1 cooked egg and 1 slice of bacon. Cover with top biscuit halves. Serve warm.