Artisan Breakfast Turnover: Leek & Mushroom
Our signature, handcrafted buttermilk biscuit, filled with gently folded eggs, Monterey Jack cheese, and sauteed leeks and wild mushrooms, folded in a crescent. Based on the overwhelmingly positive reception of Kabobs’ Breakfast Buttermilk Biscuits, our team of culinary professionals have created a more portable breakfast sandwich, the Artisan Breakfast Turnovers. Crafted with the same mouthwatering buttermilk biscuit pastry, praised in our larger biscuits, the Artisan Breakfast Turnovers are stuffed with lightly folded eggs and Monterey Jack cheese, then folded into a crescent. Available in two varieties, Applewood Smoked Bacon or Sautéed Leeks and Wild Mushroom, the Artisan Breakfast Turnovers provide your guests with an excellent on-the-go breakfast or mid morning break scenario. Cooking Instructions: From frozen, bake in a pre-heated 350ºF convection oven for 8-10 minutes or until internal temperature reaches 165ºF as measured by use of a thermometer.
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Ingredients: DOUGH: BISCUIT DOUGH (Enriched Unbleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Enzyme, Riboflavin, Folic Acid), Hydrogenated Palm Kernel Oil, Whey (A Milk Derivative), Buttermilk, Leavening (Sodium Aluminum Phosphate, Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Skim Milk, Soybean Oil, Contains Less Than 2% of the following: Water, Sugar, Salt, Modified Corn Starch, Artificial Flavor, Soy Lecithin (An Emulsifier)) FILLING: LIQUID WHOLE EGGS (Whole Eggs, Citric Acid [To Preserve Color], 0.15% Water Added As A Carrier For Citric Acid), MUSHROOMS, MONTEREY JACK CHEESE (Pasteurized Milk, Cheese Culture, Salt, Enzymes, [Potato Starch and Powdered Cellulose (to Prevent Caking), Natamycin (A Natural Mold Inhibitor)]), LEEKS, BUTTER (Cream, Salt), SALT, SPICE SEALANT: WATER, BLEACHED ENRICHED FLOUR (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), XANTHAN GUM