Egg & Sausage Sandwich with Chili Yogurt Sauce
A bold twist on the classic breakfast sandwich—fluffy scrambled eggs with a kick of Sriracha, savory sausage, and a cool, tangy chili yogurt sauce tucked into a hearty whole grain biscuit. Finished with fresh herbs for a bright bite. Perfect for batch-making, better for devouring.
Yield:
16 sandwiches
Ingredients
Handi-split Biscuit Dough With 51% Whole Grain (#13457)
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| 8 | Eggs |
| 1 tbsp. | Sriracha |
| 1.5 tbsp. | Oil |
| 16 | 1 Oz Sausage Patties |
| 1 C | Fresh Cilantro Leaves |
| 1 C | Greek Yogurt |
| 2 tbsp. | Sambal Oelek Or Similar Garlic Chili Sauce |
| 1.5 tsp. | Honey |
| 1/2 tsp. | Kosher Salt |
| 1/2 tsp. | Black Pepper, Ground |
| Scallions, Sliced Thin |
Chef Notes
This recipe provides 1 oz grain eq. and 2 MMA per 1 sandwich in accordance with USDA guidelines for child nutrition.
Directions
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1
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To make chili yogurt sauce: In medium bowl, whisk together Greek yogurt, Sambal Oelek, honey, salt and pepper. Taste and adjust for spice and seasoning preference. Store in refrigerator. |
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2
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Prepare biscuit dough according to handling instructions. |
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3
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Mix together eggs with Sriracha sauce. |
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4
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If using liquid or whole eggs, put 1 ½ Tbsp. oil in skillet. Over medium low heat, lightly move eggs around until large soft curds begin to form and eggs are fully cooked. |
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5
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Cook sausage patties according to package instructions. |
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6
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To assemble, place one sausage patty on bottom half of biscuit. Scoop 1 oz. scrambled egg /equivalent on top of sausage patty. |
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7
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Spread 1 Tbsp. Chili Yogurt sauce on inside of top half of biscuit. |
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8
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Put sliced scallion and cilantro leaves on top of eggs. |
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9
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Cover sandwich with top half of biscuit. |