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Sausage and Egg Breakfast Bombs

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Sausage and Egg Breakfast Bombs
  • Prep Time 30 min
  • Total Time 50 min
  • Servings 30
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These savory breakfast bites are sure to please everyone; they're sweet, savory and fun to eat too.

Ingredients

1
tablespoon olive oil
1/2
lb pork breakfast sausage
6
eggs, beaten
1 1/2
cups coarsely chopped fresh spinach leaves
Salt and pepper to taste
3
cans (10 ct each) Pillsbury™ refrigerated buttermilk biscuits
1
egg
1
tablespoon water
1
cup maple-flavored syrup, warmed

Directions

  • 1 Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In large skillet, heat oil over medium heat. Cook sausage in oil 6 to 8 minutes, stirring occasionally to crumble, until no longer pink; drain. Add beaten eggs; cook, stirring frequently, until eggs are thickened but still moist. Stir in spinach; cook just until wilted. Remove from heat; season with salt and pepper.
  • 3 Separate each can of dough into 10 biscuits; flatten each biscuit into thin round. Spoon 1 heaping tablespoon egg mixture onto center of each round. Fold edges up and over filling; pinch to seal. Place biscuits, seam sides down, in baking dish.
  • 4 In small bowl, beat 1 egg and the water. Lightly brush tops of biscuits with egg mixture.
  • 5 Bake 15 to 20 minutes or until golden brown. Serve biscuits warm with syrup.
Tips  

Try adding a few fresh herbs, such as fresh basil or parsley, to the egg mixture.

Use your favorite breakfast sausage for this recipe—mild or flavored, patties, links (with casings removed) or sausage from a 1-lb roll.

Instead of sausage, add crumbled cooked bacon…or skip the meat and add shredded cheese.

Nutrition Information 
No nutrition information available for this recipe
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