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| 12 (2.25 oz) | Bridgford Biscuits, thawed – Buttermilk, Grain Waiver, or Whole Wheat |
| 3 cups | mashed avocado or guacamole |
| 24 | poached or fried eggs |
| 2 cups | cherry tomatoes sliced in half |
| Salt and pepper |
Heat Bridgford Biscuits according to case directions. Cut Bridgford Biscuits in half. Top with approximately 2 tablespoons avocado or guacamole. Place an egg on top of guacamole. Sprinkle with tomatoes. Season with salt and pepper.
Yield: 24 servings. Each half biscuit has 1 oz. equivalent grain servings.
Print Recipe
Insist on the brand that has served America's foodservice estalishments since 1932! Bridgford School Foodservice fulfills US school breakfast and lunch requirements.
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