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Savory Breakfast Bundt

Writer: Suzanne ClarkSuzanne Clark

Next time you are looking for a fancy breakfast that doesn’t require much time to make, try this recipe. I took a few shortcuts to make things easy, but the flavor and presentation are impressive! When you cut into the Bundt and see the sausage egg and cheese filling, prepare your guests to be surprised! Surrounding that filling are layers of biscuits coated with the new Challenge Butter Everything Spread, which adds lots of delicious savory, buttery flavor. This is a great recipe to make with the kids since it is so much fun to make, and it will surely put a smile on your face as you begin your day!


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Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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