Southwestern Arnold Recipe

Preparation Steps

1. 1

   Prepare the Sausage

   In a skillet over medium heat, cook the bulk breakfast sausage until browned and fully cooked, breaking it apart as it cooks. Add the diced onion and sliced jalapeños, cooking until the onion is translucent.

2. 2

   Poach the Eggs

   In a separate pot, bring water to a gentle simmer. Crack the eggs into individual cups and gently slide each egg into the simmering water. Poach for about 3-4 minutes or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

3. 3

   Toast the English Muffins

   While the sausage and eggs are cooking, split and toast the English muffins until golden brown.

4. 4

   Assemble the Dish

   On each half of the toasted English muffin, layer with the sausage mixture. Top each with a poached egg.

5. 5

   Add Queso Sauce

   Drizzle warm queso sauce over the poached eggs and serve immediately.