For a new take on breakfast-on-the-go, Wixon's corporate chef, Judson (Chef Jud) McLester, created a Breakfast without Borders, featuring Latin and Mediterranean flavors and seasoning blends.

Breakfast Empanada: Made with chimichurri-seasoned scrambled eggs, chicken chorizo sausage (28% reduced sodium and 13% fat), and seasoned with black bean mole sauce, all encased in a fluffy pastry crust, made with KCLean™ Salt for reduced sodium. The empanada is served with a Fiesta Southwest Goji berry dipping sauce.

Thai Slider: A pan-seared blend of beef, pork, and chicken seasoned with Wixon Thai seasoning, water chestnuts and coconut, and a spicy Asian sauce that has Wix-Fresh™ Umami to enhance the savory notes. Served on a homemade Asian coconut roll and topped with Asian slaw.

Barrel-Cut Petite Filet: A pan-seared filet served on a bed of New Orleans crawfish mashed potatoes and finished with a blackened-flavored demi-glace . Made with Wix-Fresh™ OatMax, which inhibits oxidation and extends shelf life with a healthy fiber market image.

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