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Sausage Scramble Breakfast Biscuits

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Sausage Scramble Breakfast Biscuits
  • Prep Time 35 min
  • Total Time 60 min
  • Servings 8
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A complete breakfast in an easy grab-and-go biscuit sandwich.

Ingredients

1/2
lb bulk spicy pork sausage
4
eggs, beaten
1/4
cup chopped green onions
3/4
cup refrigerated southwest-style hash browns (from 20-oz bag)
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
4
slices (1 oz each) Cheddar cheese, cut in quarters

Directions

  • 1 Heat oven to 350°F. Spray cookie sheet with cooking spray.
  • 2 In 10-inch nonstick skillet, cook sausage over medium heat 7 to 8 minutes, stirring occasionally, until no longer pink. Add eggs and onions; cook 3 to 4 minutes, stirring occasionally, until eggs are set. Remove from heat; stir in hash browns.
  • 3 Separate dough into 8 biscuits. Separate each biscuit into 2 layers; press each into 4 1/2-inch round.
  • 4 Top biscuit round with generous 1/3 cup egg mixture and 2 pieces cheese. Top with another biscuit round; press edges with fork to seal. Repeat with remaining ingredients. Place on cookie sheet.
  • 5 Bake 13 to 18 minutes or until golden brown. Serve immediately.
Tips  

In place of the spicy sausage, you can use a milder sausage or even sweet Italian sausage.

For ease in shaping biscuit dough, keep refrigerated until ready to use.

Nutrition Information 
No nutrition information available for this recipe
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