Spicy Mexican Eggs Benedict with Chipotle Hollandaise: Your Ultimate Brunch Game-Changer
Are you ready to elevate your brunch experience from ordinary to extraordinary? This recipe for spicy Mexican Eggs Benedict with Chipotle Hollandaise is an absolute must-try! It takes the beloved, classic Eggs Benedict and infuses it with vibrant, bold Mexican flavors that will tantalize your taste buds. Imagine perfectly poached eggs, rich and spicy chipotle hollandaise, and savory chorizo, all nestled on a toasted English muffin. This dish isn’t just a meal; it’s a showstopper, guaranteed to impress at your next gathering. Serve it with fresh avocado, a sprinkle of cilantro, and perhaps a dash of your favorite hot sauce for a combination so irresistible, it’s worth savoring every single bite.
Eggs Benedict has long been a symbol of sophisticated brunching, a dish that instantly signals a celebration. However, for many, the “original” version – with its Canadian bacon, poached egg, and classic lemony hollandaise – might feel a bit… dated. While there’s certainly a place for tradition, sometimes you crave a dish that packs a little more punch, a little more personality. This Mexican-inspired Eggs Benedict delivers exactly that, transforming a familiar favorite into something truly exciting and fresh.
Our reinterpretation draws deeply from the rich and diverse flavors of Mexico, creating a brunch dish that’s both comforting and adventurous. Instead of the usual bacon, we introduce savory, spiced Mexican chorizo, lending a depth of flavor and a subtle kick that pairs perfectly with the eggs. The traditional lemony hollandaise is boldly reinvented with the smoky heat of chipotle peppers in adobo sauce and the bright tang of fresh lime, creating a creamy, spicy, and utterly irresistible sauce. And fear not, we still honor the beloved English muffin! Its distinctive nooks and crannies are ideal for soaking up every drop of that incredible hollandaise and juicy chorizo, providing a satisfying texture contrast that makes each bite a delight.
The thought of making hollandaise sauce often deters home cooks, conjuring images of fussy double boilers and delicate whisking. But put those fears aside! Our recipe utilizes a simple, foolproof blender method that ensures a perfectly emulsified, silky-smooth chipotle hollandaise every single time. This means you can achieve gourmet results without the stress, making this elevated brunch dish surprisingly accessible for even novice chefs. Prepare to impress yourself and your guests with this vibrant, flavor-packed twist on a brunch classic.
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Why You’ll Love This Spicy Mexican Eggs Benedict Recipe
This isn’t just another brunch recipe; it’s a culinary adventure that brings excitement to your plate. Here’s why this Mexican Eggs Benedict will quickly become your new favorite:
- Explosive Flavor Combination: The smoky heat of chipotle, the zesty lime, and the savory kick of chorizo create a harmonious explosion of flavors that’s far more exciting than traditional Eggs Benedict.
- Effortless Hollandaise: Forget the whisking marathon! Our blender method makes creating a perfect, creamy hollandaise sauce incredibly simple and consistently smooth.
- Brunch Showstopper: With its vibrant colors and unique flavor profile, this dish is guaranteed to be the star of any brunch spread, leaving your guests asking for the recipe.
- Customizable to Your Taste: Whether you prefer more heat, extra avocado, or different garnishes, this recipe is incredibly adaptable, allowing you to tailor it to your preferences.
- Surprisingly Quick: Despite its gourmet appearance, this dish comes together faster than you might think, especially if you prep some components in advance.
Ingredients for Your Spicy Brunch
Crafting this Mexican-inspired Eggs Benedict requires a handful of fresh, high-quality ingredients that bring together the best of both worlds. Here’s a detailed look at what you’ll need to create this flavor-packed dish:
- Chorizo: The star of our savory base! Look for Mexican chorizo, often labeled “raw” or “fresco,” typically found in the meat section. It’s usually sold ground or in links, from which you can easily remove the casing. Mexican chorizo is seasoned with spices like chili powder, paprika, and garlic, giving it a vibrant red color and a distinct, spicy flavor that makes it perfect for this dish. If you can only find pre-cooked Mexican chorizo in links, that will also work; just ensure you break it apart and brown it well.
- Eggs: You’ll need fresh large eggs for both poaching and for the rich hollandaise sauce (specifically the yolks). Fresh eggs are key for perfectly formed poached eggs as their whites hold together better. For the hollandaise, ensure your egg yolks are at room temperature, as this helps with emulsification.
- Lime: While traditional hollandaise calls for lemon, we’re opting for fresh lime juice to provide a bright, zesty tang that perfectly complements the Mexican flavors, especially the chipotle. It adds an authentic, refreshing acidity.
- Unsalted Butter: Essential for the creamy hollandaise sauce and for lightly buttering those English muffins. Using unsalted butter allows you to control the overall saltiness of your dish.
- Chipotle in Adobo Sauce: This ingredient is a game-changer! Look for cans of chipotle peppers in adobo sauce in the international or Mexican section of your supermarket. For this recipe, you’ll mainly be using the rich, smoky, and spicy adobo sauce itself for the hollandaise, which infuses it with incredible depth. You can also mince a pepper or two for extra spice in your chorizo if desired.
- English Muffins: The classic foundation for Eggs Benedict! Their distinctive texture with all those nooks and crannies is perfect for holding all the delicious layers and soaking up the rich hollandaise.
- Salt and Pepper: Basic seasonings to enhance the flavors of each component, from the chorizo to the poached eggs.
- Chili Powder: A final dusting of chili powder provides an extra pop of color and a subtle layer of spice as a garnish.
Optional Garnishes to Elevate Your Dish:
- Fresh or Pickled Jalapeños: For an extra layer of heat and a tangy crunch.
- Pickled Red Onions: Adds a beautiful color, sharp tang, and textural contrast. Their sweetness also balances the spice.
- Chopped Fresh Cilantro: A burst of fresh, herbaceous flavor that brightens the entire dish.
- Sliced Avocado: Creamy, cool avocado provides a lovely textural and temperature contrast, mellowing the spice slightly.
- Salsa: A dollop of your favorite salsa (pico de gallo or a roasted salsa) can add another dimension of freshness and flavor.
- Extra Lime Wedges: For a final squeeze of citrusy brightness.
Refer to the recipe card below for precise quantities and detailed instructions.
Essential Equipment for Perfection
While this recipe is surprisingly straightforward, having the right tools on hand will make the process even smoother and more enjoyable. Here’s what you’ll need:
- Frying Pan: A non-stick skillet is ideal for cooking the chorizo. This ensures even browning and easy cleanup, making sure none of that delicious chorizo sticks to the pan.
- Small Pot and Slotted Spoon: These are crucial for perfectly poaching your eggs. The small pot helps maintain a consistent water temperature, while the slotted spoon allows for easy retrieval of the delicate poached eggs without breaking them.
- Toaster or Baking Sheet: For toasting your English muffins to golden perfection. A toaster is quick and convenient, but a baking sheet in the oven (or even a broiler) works just as well for achieving that desired crispiness.
- High-Powered Blender or Immersion Blender: This is the secret weapon for our easy chipotle hollandaise sauce. A high-powered blender creates enough friction to gently heat the egg yolks, while slowly incorporating the hot butter, ensuring a smooth, stable emulsion every time. An immersion blender offers similar results with less cleanup.
Crafting Your Mexican Eggs Benedict: A Visual Guide
Follow these step-by-step instructions to assemble your incredible Mexican Eggs Benedict with Chipotle Hollandaise. For a comprehensive recipe with exact measurements, please refer to the recipe card below.
Cook the Chorizo: In a non-stick skillet, heat over medium heat. Add the fresh Mexican chorizo, breaking it up with a spoon. Cook until it’s beautifully browned and no longer pink, typically 3-5 minutes. The chorizo will release its vibrant oils and incredible aroma. Once cooked, transfer it to a plate lined with paper towels to drain any excess fat, then set aside. This ensures your Eggs Benedict won’t be greasy.
Prepare Eggs for Poaching: To achieve beautifully compact poached eggs, crack each egg into a small fine-mesh strainer set over a bowl. This allows the very thin, watery outer whites to drain away, leaving behind the thicker, more structured whites that will cling tightly to the yolk. This simple trick prevents those undesirable “wispy” edges.
Start the Poaching Process: Bring a medium pot of water to a gentle boil. Reduce the heat to a low simmer—you want small, gentle bubbles, not a vigorous boil. Using a spoon or whisk, stir the water to create a gentle funnel or whirlpool in the center of the pot. This motion helps the egg whites wrap around the yolk, creating that classic perfectly-formed shape.
Poach the Egg: Gently pour one prepared egg into the center of the whirlpool. The swirling motion will help the whites set neatly around the yolk. Cook the egg, undisturbed, for about 3 minutes for a perfectly runny yolk. If you prefer a slightly firmer yolk, cook for 4 minutes. I recommend poaching one egg at a time, especially if you’re new to it, to ensure each egg is perfect. If you’re confident, you can carefully add multiple eggs, ensuring they don’t overcrowd the pot or touch each other.
Monitor Cooking: Keep an eye on your egg as it cooks for approximately 3 minutes. The whites should be fully set and opaque, while the yolk remains wonderfully liquid within. This visual cue helps ensure your eggs are cooked to your desired runny consistency.
Remove and Trim: Carefully remove the poached egg from the pot using a slotted spoon. Gently dab any excess water with a paper towel. If there are any stray, wispy egg whites that didn’t quite form a neat package, you can carefully trim them with kitchen shears for a clean, professional presentation. Repeat this process for all remaining eggs, keeping them warm while you prepare the hollandaise.
Make the Chipotle Hollandaise: In your high-powered blender, combine the egg yolks (at room temperature are best!), fresh lime juice, chipotle in adobo sauce, and salt. Blend on medium-high for just a few seconds to combine. While the blender is still running, slowly stream in the hot, melted butter. The key here is *slowly* – a thin, steady stream ensures the sauce emulsifies properly. Continue blending until the sauce thickens to a smooth, creamy consistency, usually within 5-10 seconds. Cover the blender lid opening with a paper towel to prevent splashes of hot butter.
Perfect the Sauce Consistency: The chipotle hollandaise sauce will thicken slightly as it emulsifies. If you find it too thick for your liking, or if you prefer a pourable, slightly thinner consistency, you can gradually add a few splashes of hot water to the blender while it’s running until you reach your desired texture. This helps adjust it without compromising the emulsion. Once perfect, transfer the sauce to a small bowl for immediate use or keep it warm for a short period.
Assembling Your Spicy Mexican Masterpiece
Once all your components are ready, the assembly is quick and fun! Here’s how to put together your stunning Mexican Eggs Benedict:
- Toast Your Base: Begin by toasting your English muffins halves until they are golden brown and slightly crispy. The warmth and texture are crucial.
- Butter and Layer: Lightly butter each toasted English muffin half. Then, generously spoon the cooked chorizo onto each half, spreading it evenly. If you’re using sliced avocado, arrange a few slices on top of the chorizo for a cool, creamy layer that beautifully contrasts the spice.
- Add the Poached Egg: Carefully place one perfectly poached egg on top of each layered muffin half.
- Drizzle and Garnish: Finish your masterpiece by drizzling a generous amount (about 1-2 tablespoons per egg) of the warm, creamy chipotle hollandaise sauce over the poached eggs. The sauce should cascade beautifully, inviting the first bite.
- Final Touches: Season lightly with a pinch of salt and pepper to taste. For an extra touch of flavor and visual appeal, sprinkle with chili powder and add any of your chosen optional garnishes like fresh cilantro, pickled red onions, or jalapeños.
Serve immediately and watch as everyone enjoys this incredible fusion of flavors. Enjoy your vibrant, homemade brunch!
💡Top Tips for Perfect Poached Eggs
To achieve consistently perfect poached eggs, I highly recommend poaching them one at a time. This allows you to monitor each egg closely and ensure it cooks to your desired doneness. Don’t skip the step of draining the excess runny egg whites in a fine-mesh strainer; it’s the secret to avoiding messy, wispy whites and achieving a beautifully compact, appealing shape. Adding a splash of white vinegar to the poaching water can also help the egg whites set faster and maintain their form.
Customizing Your Mexican Eggs Benedict: Substitutions and Variations
One of the best things about this Mexican Eggs Benedict recipe is its versatility. Feel free to experiment with these suggestions to make it truly your own:
- Chorizo Alternatives:
- Spicy Pork Sausage: If Mexican chorizo is hard to find, a good quality spicy pork sausage can be a delicious substitute. You might want to enhance its Mexican flavor by adding extra chili powder, a pinch of cumin, smoked paprika, or a dash of hot sauce while cooking.
- Plant-Based Options: For a vegetarian or vegan version, there are excellent plant-based chorizo alternatives available. Soyrizo (a meatless soy chorizo) is a popular and flavorful choice that mimics the texture and spice. You can often find brands like Abbot’s Butcher plant-based chorizo at major supermarkets like Target, offering a delicious and authentic experience without the meat. Black beans or refried beans can also make a hearty base.
- Other Meats: Cooked and shredded carnitas or seasoned ground beef (taco meat style) could also offer a unique twist.
- Avocado Enhancements:
- Skip It: If avocado isn’t your favorite or you don’t have it on hand, simply omit it. The dish will still be incredibly flavorful.
- Guacamole: For an extra layer of flavor and creaminess, replace sliced avocado with a dollop of fresh, prepared guacamole. The added lime and cilantro in guacamole will further enhance the Mexican profile.
- Avocado Crema: A light, tangy avocado crema (blended avocado, sour cream/Greek yogurt, lime juice, and cilantro) could be drizzled over for a restaurant-quality touch.
- English Muffin Alternatives:
- Sourdough Bread: Toasted slices of crusty sourdough can provide a wonderful tangy base with a satisfying chew.
- Bagels: A savory bagel, such as an everything bagel, can add another layer of flavor and a chewier texture.
- Toasted Cornbread: For a slightly sweeter and more crumbly base that complements the spicy and savory elements beautifully.
- Tortilla Rounds: For a more authentic Mexican feel, use lightly fried or toasted corn or flour tortilla rounds.
- Spice Level Adjustments:
- More Heat: Add an extra teaspoon of chipotle in adobo sauce to your hollandaise, or finely mince one of the chipotle peppers from the can and add it directly to the sauce. You can also sprinkle cayenne pepper or a spicier chili powder on top.
- Less Heat: Reduce the amount of chipotle in adobo sauce to ½ tablespoon or even omit it if you prefer. You can still add a pinch of smoked paprika for depth without the heat.
- Additional Toppings:
- Cotija Cheese: A sprinkle of salty, crumbly Cotija cheese adds an authentic Mexican touch.
- Pico de Gallo: Fresh pico de gallo offers a burst of fresh tomato, onion, cilantro, and jalapeño.
- Roasted Corn Salsa: For a sweet and smoky addition.
- Hot Sauce: Offer a variety of your favorite Mexican hot sauces on the side for guests to customize their spice level.
Storage and Make-Ahead Tips
While Eggs Benedict is undeniably best enjoyed fresh, there are clever ways to prepare certain components in advance to make your brunch morning smoother and less hectic. This strategy allows you to enjoy a leisurely cooking experience without compromising on flavor or freshness.
- Chorizo: The cooked chorizo can be prepared a day or two in advance. Once cooked and cooled, transfer it to an airtight container and refrigerate. On the day of serving, simply reheat it gently in a skillet over medium heat until warmed through. This can save you valuable time during busy brunch preparations.
- Hollandaise Sauce: Freshly made hollandaise sauce is always superior, but if absolutely necessary, you can make it up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to serve, gently rewarm the sauce. The best way is to place the container in a bowl of warm (not hot) water and whisk occasionally until it reaches a warm, pourable consistency. Alternatively, you can gently rewarm it in the microwave on a very low power setting (e.g., 20-30% power) in short bursts, stirring frequently to prevent it from splitting or overcooking the yolks. Be extremely careful not to overheat it, as this will cause the emulsion to break. If it thickens too much, a few drops of hot water or lime juice can help loosen it up.
- Poached Eggs: Poached eggs are truly best served immediately. However, if you need to make them slightly ahead (e.g., up to an hour before serving), you can gently place them in a bowl of lukewarm (not cold, not hot) water after poaching. This keeps them warm without continuing to cook. When ready to serve, quickly drain and blot them dry. For longer storage (up to a day), poach them slightly underdone, then cool them in an ice bath. When ready to serve, reheat them in simmering water for about 30-60 seconds.
By preparing the chorizo and potentially the hollandaise in advance, you can focus on perfecting your poached eggs and assembling the dish just before serving, ensuring the freshest and most delicious outcome.
Frequently Asked Questions About Mexican Eggs Benedict
For this recipe, you’ll want to use “Mexican” chorizo. It’s distinct from Spanish chorizo (which is typically cured and smoked like salami). Mexican chorizo is sold raw and typically seasoned with chili peppers, paprika, and other spices, giving it a soft, ground texture. You’ll find it either loose (like ground sausage) or in links, where you can easily remove the casing. Look for it in the fresh meat section of your grocery store, often near Italian sausages or other breakfast meats. If your supermarket only carries pre-cooked Mexican chorizo in links, that will work too; simply remove the casing and crumble it as you cook.
While some food processors might work, it’s generally not recommended for making hollandaise with this specific blender method. The reason a high-powered blender (or an immersion blender) is so effective is that the rapid spinning of the blades generates enough heat to gently “cook” the egg yolks while simultaneously emulsifying them with the hot butter. A food processor typically doesn’t create the same level of heat or consistent emulsion, which could result in a thinner, less stable sauce or even raw-tasting yolks. Stick with a high-powered blender or an immersion blender for the best results.
It’s a common occurrence for hollandaise to thicken as it sits. If your sauce is too thick for drizzling, don’t worry! While the blender is still running on low speed, gradually add a small amount of hot water (about a tablespoon at a time) until the sauce reaches your desired, pourable consistency. Be cautious not to thin it out too much, too quickly. Alternatively, you can also use a small amount of extra lime juice to thin it and add more brightness.
A separated hollandaise (where it looks curdled or oily) usually happens if the butter wasn’t hot enough, if it was added too quickly, or if the sauce got too hot. The key to successful emulsification is to ensure the melted butter is sufficiently hot when you slowly stream it into the egg yolk mixture. The heat from the butter and the friction from the blender blades help the egg yolks to cook slightly and bind with the fat. If your sauce does separate, sometimes you can rescue it by adding another egg yolk to the blender with a teaspoon of hot water, blending, and then slowly streaming the broken sauce back into the new mixture.
Absolutely! This recipe is easily adaptable for vegetarians. The simplest substitution for chorizo is plant-based chorizo (like Soyrizo or other vegan chorizo brands). These often have a very similar spice profile and texture. Alternatively, you could use a mixture of seasoned black beans, refried beans, or sautéed mushrooms and peppers as your base. Just ensure your chosen vegetarian base is flavorful and holds up well on the English muffin.
Freshness is key for successful poached eggs. To check if an egg is fresh, place it in a bowl of cold water. A very fresh egg will sink to the bottom and lie on its side. An egg that’s a week or two old will still sink but stand on one end. If the egg floats, it’s older and the whites will be very watery, making it difficult to poach neatly. Always opt for the freshest eggs available for the best poaching results.
Perfect Pairings for Your Mexican Eggs Benedict
To complete your brunch spread, here are some fantastic ideas for what to serve alongside your Mexican Eggs Benedict, from refreshing drinks to complementary toppings and sides:
- Sweet and Spicy Pickled Onions
- Easy Cantaloupe Lime Agua Fresca
- Easy Huevos Rancheros Tostadas
- Refreshing Espresso Soda
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don’t forget to tag me on Instagram @brunchandbatter.
📖 Recipe Card
Mexican Eggs Benedict with Chipotle Hollandaise
Prevent your screen from going dark
Pin Recipe
5 minutes
10 minutes
15 minutes
Breakfast, Main Course
American, Mexican
4
453
kcal
Equipment
-
blender
-
medium pot
-
non-stick skillet
-
slotted spoon
Ingredients
-
½
pound (8 ounces)
fresh chorizo
ground or in links (remove casing) -
4
large
eggs -
2
English muffins - butter for the English muffins
- sliced avocado
- chili powder for garnish
- salt and pepper to taste
Chipotle Hollandaise Sauce
-
3
large
egg yolks, room temperature -
1
tablespoon
fresh squeezed lime juice -
1
tablespoon
chipotle in adobo sauce
Use just the sauce for easy blending -
¼
Kosher or fine sea salt -
½
cup (4 ounces or one stick)
unsalted butter
Instructions
-
Bring a medium-sized pot of water to a gentle boil on the stove. While waiting for the water to boil, begin preparing your chorizo.
-
Heat a non-stick skillet over medium heat. Add the chorizo, breaking the meat up with a spoon or spatula. Cook until the chorizo is browned through and no longer pink, typically taking about 3-5 minutes. Once cooked, set it aside, preferably on a plate lined with paper towels to drain any excess fat.½ pound (8 ounces) fresh chorizo
-
Poach the eggs: Crack each egg individually over a fine-mesh strainer into a small ramekin or bowl. This step helps remove the excess watery whites, resulting in a neater poached egg. Lower the temperature of the boiling water to a low simmer (small, gentle bubbles). Using a heatproof utensil like a spoon, create a gentle whirlwind or funnel in the center of the pot. Carefully pour one egg into the center of the funnel. Cook, undisturbed, for about 3 minutes for a runny yolk. Remove with a slotted spoon and gently blot with a paper towel. If there are any stray wispy whites, you can trim them with kitchen shears. Set aside and keep warm. Repeat this process for the remaining eggs. If you are experienced with poaching, you can add all eggs at once (skipping the funnel step), ensuring ample space between each egg to prevent overcrowding.4 large eggs
-
Assemble the Eggs Benedict:
Toast your English muffins halves until golden and slightly crispy. Lightly butter each toasted half. Divide the cooked chorizo among the muffin halves, spreading it evenly. If using, place a few slices of fresh avocado on top of the chorizo. Carefully top each half with a perfectly poached egg. Drizzle approximately 2 tablespoons of the warm chipotle hollandaise sauce over each poached egg. Season with a pinch of salt and pepper to taste, and garnish generously with chili powder and any additional optional garnishes you prefer (like fresh cilantro, pickled jalapeños, or pickled red onions). Serve immediately and enjoy!
2 English muffins,
sliced avocado,
chili powder for garnish,
salt and pepper to taste,
butter for the English muffins
Chipotle Hollandaise Sauce
-
In a heat-proof bowl, melt the unsalted butter in the microwave. Heat in 30-second intervals until the butter is completely melted and hot, but not browned. You can also melt it gently in a small pot on the stove. The butter must be hot for proper emulsification.½ cup (4 ounces or one stick) unsalted butter
-
Add the room temperature egg yolks, fresh lime juice, chipotle in adobo sauce, and kosher or fine sea salt to a high-powered blender. Blend on medium-high speed for about 15-20 seconds to thoroughly combine the ingredients and begin to aerate the yolks.3 large egg yolks, room temperature,
1 tablespoon fresh squeezed lime juice,
1 tablespoon chipotle in adobo sauce,
¼ Kosher or fine sea salt -
Remove the top cap from the blender lid (if applicable) and have a paper towel ready to cover the opening to prevent splashes. With the blender still running on medium-high speed, slowly and steadily pour the hot melted butter into the egg mixture in a thin stream. Continue blending until the sauce comes together, becomes visibly thickened, and is fully emulsified, typically within 5-10 seconds. The sauce will be creamy and smooth. If the sauce is too thick for your preference, or if you desire a thinner consistency, you can gradually add a few splashes of hot water to the blender while it’s running until it reaches your desired texture. Pour the finished sauce into a small bowl and serve immediately (or within 30 minutes for best quality).
Notes
Storage and Make-Ahead
Eggs Benedict is truly best enjoyed fresh immediately after assembly to experience the optimal texture and temperature of all components. However, to simplify your brunch preparation, you can fry up the chorizo in advance. Once cooked and cooled, store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently before serving.
Hollandaise sauce can be a bit tricky to store, as it’s an emulsion that can easily separate. If you must make it ahead, refrigerate it in an airtight container for up to 2 days. To rewarm, place the container in a bowl of warm (not hot) water and gently whisk until it’s warmed through and smooth. Alternatively, you can gently microwave it on a very low power setting (e.g., 20-30%) for short bursts (10-15 seconds), stirring thoroughly after each interval, until it reaches a warm, pourable consistency. Avoid overheating at all costs, as this will cause the sauce to break. A few drops of hot water or lime juice can help if it thickens too much.
Nutrition*
Serving:
1
eggs benedict
Calories:
453
kcal
Carbohydrates:
17.5
g
Protein:
23.3
g
Fat:
32.3
g
Saturated Fat:
11
g
Cholesterol:
236
mg
Sodium:
948
mg
Potassium:
454
mg
Fiber:
2.7
g
Sugar:
1.5
g
Calcium:
86
mg
Iron:
3
mg
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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