Egg, Tomato & Onion Biscuit Taco

Baked biscuit taco shell topped with scrambled eggs, pickled red onions, avocado, pico de gallo, cheddar cheese with a side of veggie mayo.

Prep Time: 45 min
Cook Time: 12 min

RECIPE
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Servings:

Yield: 4 Tacos

Ingredients:

4 large eggs scrambled
1/2 cup pickled red onions, jar
1/2 cup pico de gallo
3/4 cup veggie mayonnaise
4 large southern style biscuit dough, canned
1/3 cup all purpose flour
4 slices cheddar cheese
1 large avocado slice 1/4 inch
12 leaves fresh cilantro

Pico De Gallo Salsa
1/2 teaspoon lime juice
1/4 cup tomatoes, diced 1/4 inch
1 tablespoons yellow onion, diced 1/4 inch
1 tablespoons green pepper, diced 1/4 inch
1/2 teaspoon jalapeno pepper
1 teaspoon cilantro leaves, chopped
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper

Veggie Mayonnaise
3 tablespoon celery, chopped
1/2 cup mayonnaise
3 tablespoons cilantro leaves, chopped
4 tablespoons green pepper, chopped
3 tablespoons jalapeno peppers, chopped with seeds
1-1/4 teaspoon garlic, minced
1/2 teaspoon kosher salt
1/8 teaspoon Tabasco sauce

Allergens:

Eggs, Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Vegetarian

Directions:

Pico de Gallo Salsa: Combine all ingredients. Mix well.
Veggie Mayonnaise: In a blender, combine all ingredients. Blend until smooth.
For Service: Place dough on work surface. Coat both sides with flour. Using a rolling pin, roll dough into a 6 inch diameter, 1/4 inch thick. Fold aluminum foil in half lengthwise. Shape into a tent and place on sheet tray. Spray foil tent with pan spray. Place dough over point of foil tent to form taco shell. Bake in preheated 400 degree F oven for 10-12 minutes or until golden brown. Place taco shell on surface. Place 1 slice cheese in bottom of shell. Place 1/4 cup eggs on top of cheese. Top eggs with 2 tablespoons pickled red onions. Top onions with 2 tablespoons pico de gallo. Garnish with 2 slices of avocado and 3 cilantro leaves. Serve with 3 tablespoons veggie mayonnaise on the side.