Avocado Biscuit Toast with Roasted Corn
- Ingredients:4
- Servings:24
Avocado Biscuit Toast with Roasted Corn
- Ingredients:4
- Servings:24
- Calories per serving:
Avocado toast gets a whole grain upgrade in this breakfast offering, featuring Pillsbury™ Whole Grain-Rich Baked Biscuits.
Ingredient
Prep
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury™ Whole Grain-Rich Easy Split™ Frozen Baked Biscuit, 2 oz (32271) | 3 lb | 24 each |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| Guacamole, prepared | 3 lb | 6 cups |
| Roasted corn, pepper and onion mix, prepared, cold | 1 lb 5.00 oz | 3 cups |
| Chili lime seasoning, low sodium | ---Value Not Available | 2 Tbsp |
Instructions
- Prep
Thaw biscuit, covered, either at room temperature 30 minutes or refrigerated overnight.
Split biscuit in half horizontally and place on a parchment-lined sheet pan, with cut sides up.
Bake as directed until lightly golden brown; allow to cool 10 minutes.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
325°F |
7-9 minutes |
Standard Oven |
375°F |
11-13 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.
- Assembly
Spread 2 Tbsp guacamole evenly over top of each cooled biscuit piece.
Arrange 1 Tbsp of the roasted corn mixture over top; sprinkle on 1/8 tsp of chili lime seasoning.
Serve 2 biscuit pieces at room temperature or chilled.
Recipe Tips
Sprinkle with taco seasoning or everything bagel seasoning for a different flavor boost.
For crediting in USDA Child Nutrition Programs, 1 serving (1 biscuit/ 2 biscuit pieces) = 2 oz equivalent Grain
Nutrition Facts
Nutrition facts are not available for this recipe
