Position oven rack in top third of oven. Preheat oven to broil. Place jalapeños on small baking
sheet; broil, turning occasionally, for about 5 minutes or until charred. Transfer to small bowl and
cover with plastic wrap. Let stand for 5 minutes; peel skin. Chop jalapeños coarsely into small
pieces (remove seeds for less heat); set aside.
Whisk together cream, eggs and pinch of salt and pepper in small bowl.
Heat oil in 10-inch nonstick ovenproof sauté pan set over medium-high heat; cook breakfast
sausages for 4 to 6 minutes or until browned, breaking up meat with wooden spoon. Using slotted
spoon, transfer sausages to plate; set aside.
Reduce heat to medium; in same sauté pan, cook onion for 4 to 6 minutes or until lightly caramelized.
Return jalapeños and sausages to pan, stirring to combine. Pour egg mixture into pan; cook for
about 3 minutes or until frittata is almost set but top is still runny. Sprinkle Cheddar over top.
Transfer pan to oven; broil for about 3 minutes or until lightly puffed and cheese is golden brown.
Turn off oven; let stand in oven for 5 minutes.
Arrange biscuits on parchment paper–lined baking sheet; place in oven to warm through. Using
rubber spatula, loosen frittata from pan and invert onto cutting board; cut into 16 pieces. Sandwich
frittata and green tomato slices in biscuits.
For an even meatier version, add a few slices of crisp bacon. Enjoy!
Nutrition Information:
Per 1 sandwich; Calories 240; Fat 15g ;Saturated Fat 4.5g; Cholesterol 110mg; Sodium 580mg;
Carbohydrate 16g ; Fiber 0g ; Sugars 3g ; Protein 9g
Recipe By: The AMERICAN EGG BOARD (www.aeb.org)
Home of the Incredible Egg, the AEB is the U.S. egg industry’s national commodity marketing board.
AEB’s mission is to increase demand for eggs and egg products through research, education and
promotion. The AEB’s Egg Nutrition Center is the country’s largest repository of egg nutrition
research. All activities are subject to USDA approval. AEB is located in Chicago, IL.
