Southwest Breakfast Bowl
35 minutes
4 servings
Breakfast Bao Flight
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Breakfast Bao Flight
Ingredients:
- 3 ea Bao Bun, Lotus Leaf/Butterfly style (Steamed)
Avocado and Bacon Breakfast Bao
- 1/4 cup Avocado (Fresh, Mashed)
- 2 strips 2020 Hatfield Lay Flat Applewood Bacon
- 2 tbsp Maple Syrup
- 1 tbsp Brown Sugar
- 1 Egg (Cooked, Runny Yolk)
- ½ tsp Chili Crisp (Prepared Jar)
- ½ tbsp Feta Cheese (Crumbled)
- 1 pinch Sesame Seeds
Cheesy Egg and Sausage Breakfast Bao
- 1/4 cup Scrambled Egg
- 1 ea 3521 Hatfield All-Natural Skinless Sausage Link (Cooked, Sliced)
- 1 tbsp Cheese Sauce (Yellow)
- 1 tsp Pickled Red Onion (Slices)
- 1 pinch Parsley (Chopped)
Cuban Breakfast Bao
- 1 slice Swiss Cheese
- 2 tbsp Pulled pork, (Hot)
- 2 tbsp 2524 Hatfield Carving Ham (Pieces, Hot)
- 3 ea Pickle Chips
- 1 drizzle Mustard
Preparation:
- Preheat oven to 350 F.
- Lay the bacon on a wire rack and place the rack on a sheet pan.
- Brush the top side of bacon strips with half the maple syrup and then sprinkle half the brown sugar over top.
- Bake in oven for 10 min, then flip the slices and repeat step 3 with remaining syrup and sugar.
- Repeat flipping every few minutes until desired color. Set aside bacon to cool at room temp until crispy.
- Fill 1 steamed bun with avocado, the crispy candied bacon and top with runny egg, chili crisp, feta and sesame seeds.
- Fill 1 steamed bun with scrambled eggs, shingled sausage slices, cheese sauce and top with pickled onion. Garnish with chopped parsley.
- Fill 1 steamed bun with cheese slice and top with the hot pulled pork & ham. Finish with pickle chips and mustard drizzle.
- Serve.
Suggested Sides:
Fresh FruitHash Browns
Course:
Breakfast BrunchCooking Technique:
Baking Oven Roasting Steaming
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