Bacon, egg, and avocado breakfast biscuits with mole sauce. It’s easy. It’s gooey. It needs to make its way into your facehole!
Happy Saturday! I made you some Egg McBiscuits to go along with the Banana Walnut Waffles you’re brunching on this weekend!
I know. A breakfast biscuit isn’t exactly a recipe, but you guys, this thing made my heart swell. Remember those Grain-Free Biscuits I showed you a while back? I breakfast sandwiched the crap out of them. To me, there are few runny things in this world that beat a runny yolk. I also feel like there’s no such thing as too much goo, so churching up breakfast biscuits with additional sauce is a real mind meld. Enter: mole sauce.
Organicville recently sent me a sweet little care package with their Sky Valley Mole Sauce, which I’ve been using to drizzle on scrambled eggs, and breakfast sandwiches. If you’ve ever made mole homemade, you know it takes some time and effort. While homemade sauces are totally my jam, sometimes you need to take short cuts in order to get your big win. And this bk sandinger is a win fo sho. Just lookit the dang thing.
In case you aren’t familiar with mole (pronounced mole-ay) sauce, it’s a traditional Mexican sauce made with chiles and a hearty hunk of chocolate. It’s fairly mild (unless you intentionally make it spicy), with a lot of warm rich flavor. If you’re feeling inspired to make your own mole sauce, you can follow the mole recipe in my Pulled Pork Mole Tacos post. You know what else would be bangarang on these biscuits? Chile Colorado sauce! All I did for this mouth-melting breakfast biscuit assemble some componentry that’s vital to taste bud bliss.
Let there be goo!