Mini Chicken Nugget Breakfast Biscuit

Prep Time
3 Minutes
Cook Time
10 Minutes
Per Serving
5 People
840 Per Serving

Primary Protein

Chicken Nuggets (RFG)

Alternative Protein

Chicken Nuggets (FRZ)


  • 12 ounces John Soules Foods Chicken Nuggets, refrigerated
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup mayonnaise
  • 1 tablespoon hot honey
  • 1/8 teaspoon freshly ground black pepper
  • 10 slices bacon, cooked and halved
  • 10 small buttermilk biscuits, cooked and split
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  1. Preheat oven to 375°F. Place nuggets in even layer on rimmed baking sheet. Bake, flipping halfway through, until fully heated through and crisp, about 7 to 9 minutes. Top each nugget with 1 heaping teaspoon cheese and continue to bake until cheese melts, about 1 minute.
  2. Meanwhile, whisk mayonnaise, hot honey and pepper together until combined.
  3. Spread mayonnaise mixture over biscuit bottoms and top with 1 to 2 cooked nuggets and bacon. Top with remaining biscuit tops and serve.

Tip: Buttermilk biscuits can usually be found in the refrigerated aisle of your local grocer.

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