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Bacon Walnut Chutney Breakfast Sandwich

Serves: 20


  • Complete chutney recipe below, set aside. Slice mini croissants, set aside. Cook Sweet Heat sausage patties according to the following directions:
  • Flat Top Grill: Preheat flat top grill to 350°F. Place frozen patties on grill. Cook for 9 minutes, turning 3 times. Always cook to well-done, 165°F as measured by a meat theremometer.
  • Convection Oven: Preheat oven to 350°F. Place frozen patties on pan in oven. Cook for 16 minutes and until internal temperature reaches 165°F, as measured by a meat thermometer.
  • In small saute pan, cook eggs to desired doneness (over easy, over hard, etc.). If using pre-cooked egg paties, heat according to package directions. Set cooked eggs aside, keeping warm. Top mini croissant with cooked Sweet Heat sausage patty, cooked egg or egg patty, Gouda cheese and finally the chutney mixture. Serve
  • See recipe for Bacon Walnut Chutney
  • In large pan, fry bacon until crisp. Add onion and saute until translucent; add fruit and/or vegetables, garlic, and thyme; saute another minute. Add sugar, vinegar and water; simer covered another 2 minutes. Remove from heat and cool slightly. Add walnuts, season with S&P, if desired.


20  each Jennie-O Sweet Heat Sausage Patty #6149-12
20  oz Bacon Walnut Chutney (1x of attached recipe)
20 1/2  slices Gouda Cheese
20  large eggs or egg patties
8  oz Turkey Bacon, diced
1/2  medioun onion diced
1  cup combination of chopped fruits/vegetables: pears, fennel and/or rehydrated apricots, sun dried tomatoes,
  figs, dried cranberries, cherries, or raisins
1  garlic clove minced
1/4  tsp Thyme
2  Tbsp brown sugar
1  Tbsp cider vinegar
1/4  cup water
1/2  cup walnuts, chopped
  S&P to taste

Product used in this recipe can be found in the product section below