Sausage and Egg Breakfast Balls

Bloggers Adam and Joanne Gallagher from Inspired Taste make savory breakfast sandwiches with Pillsbury® biscuits, sausage, eggs and spinach.

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Servings 30

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ingredients 9
Prep Time 30 min
Total Time 50 min

Ingredients

1: tablespoon olive oil

1/2: lb pork breakfast sausage

6: eggs, beaten

1 1/2: cups coarsely chopped fresh spinach leaves

: Salt and pepper to taste

3: cans (10 ct each) Pillsbury® refrigerated buttermilk biscuits

1: egg

1: tablespoon water

1: cup maple-flavored syrup, warmed

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Directions

1 Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 In large skillet, heat oil over medium heat. Cook sausage in oil 6 to 8 minutes, stirring occasionally to crumble, until no longer pink; drain. Add beaten eggs; cook, stirring frequently, until eggs are thickened but still moist. Stir in spinach; cook just until wilted. Remove from heat; season with salt and pepper.
3 Separate each can of dough into 10 biscuits; flatten each biscuit into thin round. Spoon 1 heaping tablespoon egg mixture onto center of each round. Fold edges up and over filling; pinch to seal. Place biscuits, seam sides down, in baking dish.
4 In small bowl, beat 1 egg and the water. Lightly brush tops of biscuits with egg mixture.
5 Bake 15 to 20 minutes or until golden brown. Serve biscuits warm with syrup.