Stuffed Breakfast Biscuits
from http://littlebgcg.com/

FMM: I have looked at many recipes for stuffed breakfast biscuits and there are several different techiniques people use to stuff them. In this recipe, one unbaked store-bought biscuit is rolled out, placed in a muffin tin, filled and then pinched together at the top to seal. Another technique, that seems time consuming to me, is to cut an unbaked store-bought biscuit in half so you have a top and bottom. One side is placed in a muffin tin, the filling placed in this cup, the other half is put on top and sealed. A third technique is to use two biscuits per sandwich instead of one, one for the top and the other for the bottom. The filling is placed on one biscuit, the second is placed on top and sealed.

The filling in this recipe is quite simple and uses the Southern tradition of eating sausage with biscuits. But there are many other possible variations. Fry up some onions with the sausage, or add some cooked potatoes. Use bacon or ham in place of sausage. I think I would like scrambled eggs & bacon with added cheddar cheese. Or scrambled eggs with fresh herbs and cream cheese. Making several kinds would keep breakfast interesting. These could be made ahead, wrapped in foil and refrigerated (or frozen), and reheated in a 350 degree oven for about 10 - 12 minutes.

Besides using store-bought biscuits you could make your own. See recipe for Baking Powder Biscuits.

FMM Review: I found it difficult to work with the dough in the muffin cups, so I shaped them free-form on a cookie sheet. Using two biscuits for each sandwich would make them too big, so I used one biscuits for each sandwich. I basically made scrambled eggs with ham and scramble eggs with bacon, adding cheese when I placed everything inside the dough. Flavorwise, I liked the one made with bacon best, but liked them best fresh out of the oven. Once heated in the foil in the oven, they steam and are not as crisp.

8 eggs
8oz ground breakfast sausages
8oz cheddar cheese, shredded
8 Refrigerated Biscuits, such as Pillsbury's Grands buttermilk biscuits

In a large pan over low to medium heat cook 8oz of ground sausage. While the sausage is cooking whisk together 8 eggs.

When the sausage is done, drain and set aside.

Scramble the eggs in the same pan you cooked the sausage in over low to medium heat.

While the eggs are cooking grate 8 oz of cheese and set aside.

When the eggs are finished combine them with the sausage and set aside.

On a floured surface roll out the biscuits to about 6".

Fit the rolled out biscuits into the muffin tin pan. Spread the sausage and egg mixture evenly into the 8 biscuits. Top with cheese.

Gather the sides of the rolled out biscuits and pinch together at the top to seal.

Bake at 350°F until the tops are golden brown approximately 15-20 minutes.

Yield: 8