Equipment
- jumbo muffin pan
Ingredients
- 6 jumbo biscuits (or enough dough to make 6 large biscuits)
- ½ pound ground breakfast sausage
- 3 large scrambled eggs
- ⅓ cup grated cheddar cheese (heaping)
- cooking spray for the muffin tin
Instructions
- Preheat your oven according to your biscuit recipe instructions. Spray your jumbo muffin tin with non stick cooking spray.
- On the stove top, in a skillet over medium heat, brown the ground sausage. Drain away any excess fat, place the sausage in a bowl and wipe out the skillet for the next step.
- Use the skillet to scramble your eggs. (I whisk my eggs with a splash of whole milk or cream & then scramble them slowly over low heat in 1 tablespoon of butter.) Be careful not to overcook the eggs because they will continue to cook in the oven with the biscuits. Remove eggs from the heat and set aside.
- Divide your biscuit dough equally into 12 pieces. Use your finger to gently work and stretch each piece of dough out evenly into thin squares or circles. You can even flour a surface and press them out flat.
- Add 1 tablespoon each of grated cheese, scrambled egg & sausage to 6 of the biscuit pieces.
- Top with the rest of the biscuit pieces. Pinch the edges of the biscuit tops and bottoms together all the way around to keep the filling from spilling out.
- Pull the corners of each filled biscuit "pocket" to the center & gently form a ball without handling the dough too much. Place seam sides down in the greased muffin tin.
- Bake according to your canned biscuit, biscuit mix or homemade biscuit recipe instructions and serve!
Video
Notes
Prep time will differ according to how you choose to make your biscuits - canned, biscuit mix or from scratch).