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Breakfast in a Biscuit

Breakfast in a Biscuit
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.
12 ServingsPrep: 20 min. Bake: 20 min.

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.
© Taste of Home 2013

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Breakfast in a Biscuit (continued)

Nutrition 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.
© Taste of Home 2013