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1
In a medium size mixing bowl, combine diced apple, ground pork, shallots, ground pepper and the Hidden Valley Original Ranch Dressing and Seasoning Mix, reserving 1 tablespoon of mix for the Ranch sauce.
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2
Mix until well combined.
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3
Form sausage mixture into 8 patties.
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4
Cook patties in a large skillet over medium heat until patties are no longer pink, about 4-5 minutes per side.
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5
Meanwhile, in a large skillet cook diced bacon until crisp.
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6
Remove bacon pieces from pan and place on a paper towel to drain.
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7
Reserve bacon pieces for garnish.
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8
Remove bacon grease from pan, leaving 2 tablespoons behind in the skillet.
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9
Over medium heat, add flour.
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10
Stir until a paste forms and cook for about 1 minute, or until mixture is thick and bubbly.
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11
Whisk in chicken broth and milk.
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12
Cook for 3-4 minutes or until mixture is thickened, whisking constantly.
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13
Add cheese and the reserved Hidden Valley Original Ranch Dressing and Seasoning Mix, whisking until cheese is melted.
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14
Next stir in yogurt and spinach leaves.
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15
Cook for an additional minute, remove pan from heat.
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16
Spray a non stick skillet with a baking spray and adjust heat to medium high.
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17
Gently crack eggs into pan.
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18
When bottoms of eggs turn white and opaque, add water.
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19
Place lid on pan to steam tops of eggs.
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20
Remove eggs from pan when they reach your desired yolk preference.
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21
To assemble, split open biscuit and place on serving plate.
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22
Next add a slice of tomato to each half, followed by the sausage patty.
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23
Spoon Ranch sauce on top of sausage, and then carefully top with egg.
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24
To garnish, sprinkle tops with bacon pieces.
