Recipe courtesy of Mary Berg
Cheddar Biscuit Breakfast Sandwiches
- Level: Easy
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 441
- Total Fat
- 29
- Saturated Fat
- 14
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 18
- Cholesterol
- 223
- Sodium
- 506
- Total: 50 min
- Active: 15 min
Ingredients
Biscuits:
2 cups all-purpose flour (270 grams)
2 teaspoons baking powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into pats (112 grams)
1 cup grated Cheddar (120 grams)
2 tablespoons finely chopped chives
1 1/4 cups plus 2 tablespoons buttermilk (310 milliliters plus 30 milliliters)
Eggs:
7 to 9 breakfast sausage links, casings removed (about 200 grams)
Cooking spray
9 eggs
1/4 cup milk (60 milliliters)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Cheddar (45 grams)
2 tablespoons finely chopped dill
1/2 cup halved cherry tomatoes (98 grams)
Directions
- For the biscuits: Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
- Stir together the flour, baking powder, garlic powder and salt in a large bowl. Add the butter and snap and rub it in until the butter is pea sized. Stir in the Cheddar and chives, then make a well in the center and add in 1 1/4 cups of the buttermilk. Stir until just combined.
- Using a large tablespoon or a 1/4 cup ice cream scoop, scoop 9 biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs.
- For the eggs: Place a nonstick skillet over medium heat and add the sausage meat. Cook, breaking it apart with a wooden spoon, until golden brown and cooked through, 8 to 10 minutes. Remove the sausage from the pan and set aside.
- Lightly grease a 9-inch square baking pan with cooking spray. Beat the eggs and milk together in a large bowl. Season with the salt and pepper. Add the Cheddar and dill and pour into the prepared pan. Scatter over the cooked sausage and tomatoes.
- Retrieve the biscuits from the fridge and brush with the remaining 2 tablespoons of buttermilk. Bake the biscuits and the eggs for 15 minutes, then remove the eggs from the oven and set aside to cool slightly. Rotate the biscuits and continue baking until golden brown, 5 to 10 minutes.
- Cut the eggs into 9 equal pieces. If serving right away, split the biscuits in half and sandwich in the eggs. If prepping ahead, transfer the eggs to a resealable container and place in the fridge. Cool the biscuits to room temperature and transfer to a resealable container or zip top bag and place in the fridge. Both can be stored for up to four days. To reheat, simply reheat in the microwave. Biscuits can also be split and lightly toasted in the toaster.