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Egg Biscuit Sandwich in Chipotle Hollandaise Sauce

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  • Prep 10 min
  • Total 25 min
  • Ingredients 10
  • Servings 4
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Eggs are a wonderfully versatile and inexpensive ingredient. They’re an excellent source of protein, but the quality and freshness of the eggs are very important. This egg and biscuit sandwich with chipotle Hollandaise sauce makes a stupendous Sunday brunch or breakfast. Soft avocado purée over warm biscuits, topped with crunchy bacon and delicious egg. The chipotle sauce is a little spicy, but combines well with the creamy avocado and the richness of the egg yolk.
by Erica Dinho
Updated May 10, 2021
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  • 4 biscuits from 1 bag (25 oz) frozen Pillsbury™ Grands!™ Buttermilk Biscuits (12 Count)*
  • 8 slices cooked and crispy bacon
  • 1 avocado
  • Salt and pepper
  • 4 fried or poached eggs

Chipotle Hollandaise sauce:

  • 2 egg yolks
  • The juice of half a lemon
  • Salt to taste
  • 1 tablespoon canned chipotles in adobo
  • 1 stick butter, melted


  • 1
    Heat the oven to 375°F. Bake the biscuits according to their instructions.
  • 2
    Cut the avocado in half, remove the seed and place the pulp in a bowl. Add the salt and mash with a fork.
  • 3
    Divide the biscuits horizontally and place on 4 individual plates. Place the avocado over the 4 halves and cover with the bacon and egg.
  • 4
    To prepare the sauce: Place the yolks, lime, salt and chipotle sauce in the blender. Mix for 30 seconds. Add the melted butter and mix for 5 more seconds.
  • 5
    Cover the sandwiches in the sauce and serve right away.

Expert Tips

  • tip 1
    If the chipotle sauce begins to divide, add a bit of warm water, this will help it combine again. Also, add a bit of warm water if it becomes too thick.

Nutrition Information

No nutrition information available for this recipe
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