Sausage and Egg Breakfast Balls

These savory breakfast bites are sure to please everyone; they're sweet, savory and fun to eat too.

  • prep time 30 min
  • total time 50 min
  • ingredients 9
  • servings 30


tablespoon olive oil
lb pork breakfast sausage
eggs, beaten
1 1/2
cups coarsely chopped fresh spinach leaves
Salt and pepper to taste
cans (10 ct each) Pillsbury™ refrigerated buttermilk biscuits
tablespoon water
cup maple-flavored syrup, warmed
  • 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.
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