Home > Recipes > Breakfast in a Biscuit

Breakfast in a Biscuit Recipe

This recipe brings back memories of my youth. My mother used to make these muffins as a special breakfast treat. My husband and I also have them for dinner.

[X]

Rate Breakfast in a Biscuit Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Breakfast in a Biscuit Recipe

Prep: 20 min. Bake: 20 min.

Yield: 12 Servings

20 20 40

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
3/4 pound bulk Johnsonville® Ground Sausage, cooked and drained
1/2 cup shredded Colby-Monterey Jack cheese
2 tablespoons sliced green onion
2 eggs, lightly beaten
Melted butter

Directions

In a large bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk to form a soft dough. Divide into 12 portions.
Roll each into a 6-in. circle; press onto the bottoms and up the sides of greased muffin cups. Fill each with 2 tablespoons sausage and about 1 teaspoon cheese. Sprinkle with onion. Spoon about 2 teaspoons beaten egg over each.
Pinch crust together over filling to seal; brush with butter. Bake at 400° for 18-22 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 209 calories, 12 g fat (4 g saturated fat), 52 mg cholesterol, 460 mg sodium, 17 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Breakfast in a Biscuit in Best of Country Breads , p20