Tuesday, June 12, 2012

Sausage Egg and Cheese Breakfast Biscuit Muffins

About a week ago I made some Breakfast Biscuit Muffins with bacon eggs and cheese. It's bacon, scrambled eggs and gooey cheese all wrapped up in some biscuit dough and cooked to look like a muffin. I think it tastes better than anything from a drive through, and thanks to modern conveniences, it can be made quickly at home. Well, I found myself craving them again, but wanted to see how they would be with sausage links instead of the bacon. The end result was, of course, delicious but I think I prefer the kind with bacon inside.
Either way, the method is the same - flatten out the dough, fill it, wrap it up and bake it in a muffin tin. You should have fun with the fillings - I did. :) I made some Nutella and Banana Stuffed Biscuit Muffins that were very yummy. (I'll post pictures for that soon.)
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.

I separated each of the 6 biscuits in half horizontally, but splitting the flaky layers in the cent apart.

Then I just rolled out each half to about 1/8 inch. (I suppose you could also just flatten it out with the heel of your hand. Just make sure your disk rolls out to about 4-5 inches in diameter.)

All that's left to do is assemble them.
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. :)

Here's the recipe:
1 can of 8 count refrigerator Grands Flaky Layers, Buttermilk Biscuits (you only need 6)
1 package of 8 breakfast sausage links
6 eggs
2 Tbsp milk
1/4 tsp salt (to taste)
freshly ground black pepper (to taste)
6 slices of American cheese, cut into quarters
egg wash (1 egg mixed with 1 Tbsp water)
freshly ground black pepper, for top

Preheat oven to 350F. Put the sausage into a skillet over medium heat and cook until browned on both sides. Drain on paper towels and then cut each link into 4 pieces. Drain off most of the fat ,leaving 1 Tbsp to cook your eggs. Whisk together the eggs. milk, salt and pepper until well combined and then pour into the same skillet you cooked your sausage in. Cook over medium low heat, stirring occasionally, until the eggs are cooked to your desired doneness. Turn off the heat and set aside. Take 6 biscuits out of the can and split each one down the center, horizontally, using the flaky layers as a guide. You'll end up with 12 disks of dough. Flatten each disk out to 4-5 inches in diameter and about 1/8 inch thick.
To assemble, lay down one flattened disk of dough, place 1-2 Tbsp of scrambled eggs in the center, then 3-4 pieces of sausage and 2 quarters of a slice of cheese. Pull the edges of dough up and to the center, covering the filling. Press the edges together until the filling is completely enclosed. Place unto a muffin tin, seam side down. Brush each muffin top with egg wash and top with pepper. Bake @ 350F for 15 minutes, or until golden brown. Cool for 5 minutes in the pan and then serve hot.

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