OK Back to the task at hand - the Sausage Egg and Cheese Breakfast Biscuit Muffin.
Here's what I did:
Take one package of breakfast sausage links (any kind you like. This happens to be maple, but regular works just the same.) Put them into a pan to brown over medium heat. I didn't even bother to separate the links. Since I'm just cutting it up later anyway, I didn't see the point. - Not to mention it made it much easier that trying to chase each sausage link around the pan.
When the first side is brown, flip it over. (Sorry the shot is so blurry. I was trying to flip, take a picture and run away at the same time so that I didn't get spattered with the hot grease.)
When the second side is brown, they are done. Drain them on some paper towels.
When they are cool enough to touch, just slice them all into 4 slices, and break the links apart. Now you have mini sausage bits to stuff inside your biscuit muffin.
Now time for the eggs. 6 please.
Plus 2 Tbsp of milk,
and pepper (to taste). Whisk it all together and
Put them into the same pan that the sausage was cooking in - keep 1 Tbsp of the grease in the pan.
Cook over medium low heat, stirring occasionally until the eggs are cooked to your liking.
When they are cooked through, turn off the heat and set aside.
Now for the wrapping part of this little gift - refrigerator biscuit dough. I used 6 biscuits from an 8 biscuit can of Grands Flaky Layers, Buttermilk Biscuits.
One disk of dough goes down, and eggs get put on top (1-2Tbsp)
Then come the sausage bits. 3-4 pieces per biscuit muffin.
Last comes the cheese. You could use shredded cheese, but it doesn't stay all gooey after it cools. However, this American cheese will stay gooey for a long time. I used 1/2 slice per biscuit muffin.
Just break the 1/2 into 1/2 (now you have two quarters of a slice of cheese) . . .
Place the quarters of cheese, overlapping slightly, on top of the sausage bits - making sure everything is still centered on the dough.
Now all that's left to do is wrap it up. I took the edges, a little at a time and pulled them up and to the center. Then I just pressed the dough together - it sticks to itself remarkably well.
Here's the tasty little package, all wrapped up.
They all go into a 12 count muffin tin, seam side down.
Then 1 egg is mixed with a splash of water and mixed together. This is just an egg wash.
Each muffin top gets brushed with the egg wash,
and then topped with fresh cracked black pepper.
They go into a 350F oven for 15 minutes, or until golden brown and the cheese has bubbled out of a couple of them (if you didn't seal it as well as you should have - like me).
Let them cool for 5 minutes in the pan and they are ready to eat - still VERY HOT, though, so be careful!
The entire tray disappears before you know it - like magic. :)