Green Eggs and Ham Breakfast Sandwich

Green Eggs and Ham Breakfast Sandwich

15 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Recipe by  GOCLCLESS

“This biscuit breakfast sandwich is made with green chiles, bacon, jalapenos, onions, eggs, and Jack cheese. Get up and go with some spice! I prefer to roast my own green chiles, but you can use a can of green chile.”

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Adjust Servings

Original recipe yields 5 servings



  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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Reviews (15)

Rate This Recipe
Butterfly Flutterby

Butterfly Flutterby

Very good. Better way is to place filling into a tortilla and add some salsa and/or chopped tomatoes. The little can of chopped green chili peppers, drained, works well. You can also sub petite diced ham for the bacon. I use butter instead of olive oil. MMMmmmmmmmmmmmm!!!!!!



Delicious!! I saw this recipe and made it without making a trip to the store. I cut down the fat grams by making my own biscuits with lower fat Bisquick and used turkey bacon. I used Pam spray olive oil and omitted the jalepenos. I used the canned diced green chilies, as was also suggested.

Sarah Jo

Sarah Jo

Because I coupon, I always have refrigerated biscuits on hand. This was an excellent way to use them! I made only two small changes--instead of jalapeno peppers and roasted green chili peppers (because I do not have either), I used one 4 oz. can mild diced chilies. I just wisked it into the eggs before I added them to the skillet. I also sauteed a mess of fresh minced garlic in with the onion. The boys loved this. NOTE: What I did to make the eggs a little easier to handle inside the biscuits, I basically cooked the eggs into a Think omelette but not folded. Once it got firm, I turned it and cooked the other side, sprinkling the cheese over the top. This way, I just had to slide it from the skillet, cool it a bit, then cut it into triangles with a pizza cutter. Wa-la, egg that won't fall out of your biscuit!

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Amount Per Serving (5 total)

  • Calories
  • 663 cal
  • 33%
  • Fat
  • 49.8 g
  • 77%
  • Carbs
  • 30.4 g
  • 10%
  • Protein
  • 24 g
  • 48%
  • Cholesterol
  • 307 mg
  • 102%
  • Sodium
  • 1649 mg
  • 66%

Based on a 2,000 calorie diet



previous recipe:

Jay's Hearty Breakfast Skillet


next recipe:

Green Egg and Ham Cups