Prep 5 mins
Cook 20 mins
A vert easy recipe, posting as a request in a thread for brunch ideas. My great aunt from West Virginia used to make these for breakfast for her overnight guests at her beachhouse in North Carolina, along with home fries and stewed tomatoes. Stuff biscuits with scrambled egg, ham or bacon, if you wish.
- 1 can refrigerated biscuit
- 8 -10 ounces cheddar cheese
- 1 roll of pork sausage or 1 package frozen of small round sausage patty
- 1 tablespoon oil
- butter or margarine
- scrambled eggs or bacon or ham (optional)
- Bake biscuits according to package directions.
- Meanwhile, if using the pork sausage roll, cut into round slices/form into small patties.
- In a large skillet, cook patties in oil.
- Slice cheese into 1/2 inch square slices.
- Butter biscuit halves and make biscuit sandwiches; serve.
These looked easy enough to make, and something my family would love. They were great, quick to do, and enjoyed by the whole family. I used the precooked Turkey sausage patties, so made it even faster. Thanks for sharing your recipe. It will be my go to recipe when we need a quick breakfast!
I’ve been making a version of these for so long, I didn’t even think of it as a recipe because they are so easy to throw together. I stole the concept from McDonald’s, regretfully, not the other way around. For a package of 8 large refrigerator biscuits, I use a fork to mix 5 to 6 eggs with salt and pepper. I don’t use milk since it weakens the final product. I cook it in a small non-stick skillet (8” to 10” depending on how steeply the sides slope) until firm. I cut the pancake-shaped egg mixture like a pizza into 8 wedges (it’s the easiest way to do it and this is all about easy and fast). Depending on what’s on hand, I put either sausage patty, shaved ham (my fave) or a slice of bacon on each wedge of egg. You’ll probably have to tuck the narrow point of the wedge under to keep it within the confines of the biscuit. Almost any sort of cheese will work on top of the meat, I like swiss, provolone, or freshly grated parmesan. I like to put a liberal amount of plain yellow mustard on the egg and a little bit more atop the cheese. Everything, save assembly, can be done in the time it takes the biscuits to bake. If you wrap the extras tightly in foil and seal in a ZipLoc they’ll lasts for weeks in the freezer, although they seldom last that long at our house. A frozen-solid breakfast biscuit direct from the freezer and wrapped in a paper towel takes 90 seconds at 80% power in my microwave for a tasty meal-in-the-hand.
What a great little biscuit as I am devouring mine right now. I have often made sausage and cheese biscuits but I never buttered the biscuit or used cheddar cheese. I thought the 1 inch square was going to be too small of an amount, but it was a plenty. I chose this recipe for "Pick a Chef".