Smokey Chipotle Breakfast Biscuit

Wake up your taste buds with this smoky breakfast option. Split open a tender, flaky biscuit and smother it with chipotle crema. Top with thick-sliced pepper bacon, an egg patty and a fiery Bongards Pepper Jack Cheese Slice. It’s a biscuit sandwich that brings breakfast to a whole new level.


  • 1/2 C. crema
  • 1-2 Chopped chipotle peppers in adobo sauce
  • 2 Buttermilk biscuits, split open
  • 2 Slices of thick cut peppered bacon
  • 2 Eggs
  • 2 Tsp. butter
  • 2 Slices Bongards® Pepper Jack Cheese


  1. Mix crema and chipotle pepper together and spread on the biscuit.
  2. Wisk the eggs together and fill greased ring molds (or wide mouth jar rings or a circle cookie cutters will also work) add a little water to the pan and cover so the steam can help cook the egg. Cook for 2-4 minutes over medium low heat until the eggs are set. To get the egg to release from the ring you may need to run a knife around the edge of the ring mold.
  3. Top with bacon slices and cheese and serve with additional crema for dipping if desired.