Nothing is simpler, my friends. Fry up some sausages, scramble some eggs and wrap them up in biscuits, which I must say is the perfect on-the-go breakfast. Oh yeah, did I mention they are so, so good? You can’t go wrong with the sausage, eggs and cheese.
Ingredients
- Butter – Unsalted to control the sodium content of our dish.
- Eggs – Today we will be using 5 whole eggs! It may sound like a lot but we need a lot of scrambled eggs for our recipe today.
- Flour: all-purpose flour to work the dough bought in our store.
- Dough: Store-bought Pillsbury crescent rolls are the ones I used today.
- Cheese: Shredded cheddar cheese for gooey, melty cheese shreds.
- Egg – 1 beaten egg to beat.
- Sausage – We are using turkey sausage for breakfast.
- Seasoning – Salt and pepper.
Can’t find growing mass?
No problem! You can always make your own dough by following my recipe right here. If that option seems like too much work, use puff pastry, which you can find in the freezer aisle.
How to Make Sausage and Egg Breakfast Biscuits
- Preheat oven: to 375 F degrees. Line a baking sheet with parchment paper or a silpat.
- Scramble the eggs: Beat all 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently scrape them across the pan with a spatula, forming large, smooth curds. Continue cooking, tossing, lifting and folding the eggs, until thickened and no more liquid is visible. Keep away from heat.
- Work the dough: Sprinkle the flour on the work surface, then roll out the rising dough on top of the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, pinching the seams first if necessary.
- Make the breakfast muffins: Top each rectangle with a couple tablespoons of scrambled eggs, some cheddar cheese, and one sausage. Roll up the rectangle and place it on the prepared baking sheet. Repeat with the remaining ingredients.
- Finish the buns: brush each bun with beaten egg then sprinkle with a little salt and pepper. Bake for 15 minutes or until golden.
What else can I use on my breakfast muffins?
This recipe is great because you can get creative and make it your own!
- Any type of sausage such as: chorizo, Italian, chicken, pork, kielbasa, etc.
- Do you want to do without meat with this recipe? Try my “egg” and tofu salad filling
- Bell pepper
- Jalapeno
- Onion
- Fungus
- monterrey jack
