Breakfast Recipe Idea: Sausage and Egg Stuffed Biscuit Sandwiches

During road trips growing up, I remember my mom ordering breakfast at restaurants at all hours of the day. While I liked breakfast--it wasn’t my favorite meal back then. I think it is now--which could be why I post so many breakfast and brunch themed recipes! This grab-and-go style breakfast sandwich was inspired by a recipe from the Farmland website. When I decided to make these sausage and egg stuffed biscuits--I awoke to a hungry family of five and only three eggs and ½ pound of sausage along with some other random  ingredients on hand. I think stuffed biscuit breakfast recipe possibilities are unlimited and I’ll get creative with ingredients quite often now that I know how easy they are to make!

Ingredients for Sausage and Egg Stuffed Biscuit Sandwiches
½ Pound of Ground Sausage (Pork, Chicken or Turkey)
½ c. Chopped Bell Peppers and Onions (I use any leftover fresh green, yellow or red bell peppers and onions—or I use a frozen three pepper and onion blend.)
3 Eggs, Lightly Beaten
1 tsp. Mrs. Dash Extra Spicy Seasoning Blend
½ c. Shredded Cheddar Cheese
1 Tube of Refrigerated Biscuits (Flaky layers or any other favorite biscuit style)

Instructions for Sausage and Egg Stuffed Biscuit Sandwiches
Preheat oven and prepare muffin tin. Lightly spray 8 cups of a standard muffin tin with cooking spray or grease with desired cooking oil. Preheat oven to 350°F.

Separate the biscuits. Split each biscuit in half lengthwise. While flaky layered biscuits are easiest to split evenly, I find that any refrigerated biscuit dough splits fairly easily with a little gentle pressure along the middle. Place the bottom half of each biscuit round into a greased muffin cup and press each round up the sides of each cup. Set the other halves aside.

Brown the sausage and cook the vegetables and egg. In a medium skillet, crumble the sausage and fry over medium heat until cooked through. Add the vegetables directly to the sausage and cook until vegetables are tender. Drain and blot away any leftover drippings. Add the beaten eggs and scramble until the eggs are set. 

Fill each biscuit cup with sausage and egg mixture. Add approximately two tablespoons of filing to each biscuit cup. Sprinkle with shredded cheddar cheese and top with the set aside biscuit half—pressing edges down lightly to seal to the bottom biscuit half and seal in the filling.

Bake the egg and sausage stuffed biscuits. Brush each biscuit top with melted butter if desired and bake for 18-20 minutes or until biscuits are golden brown.

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  1. Hi, Your recipe sounds good - a salty breakfast muffins is a lovely weekend breakfast treat! I'm visiting from the Share the LOVE- blog hop,
    Your ner follower Nina



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