Loading component...
Loading component...
Loading component...
Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
If you can’t make it to the limited-time Short King Sandwich Shoppe at Westfield Topanga in Los Angeles, open October 8 through November 6, 2026, recreate the Pillsbury by Chain Short King’s Rise & Shine Brunch Sandwiches at home. This savory stack layers breakfast sausage, tender folded eggs, sharp cheddar, and habanero hot sauce inside warm, golden Pillsbury™ Grands!™ Flaky Layers Butter Tastin’™ Biscuits.
Adapted by Chain’s chefs for your kitchen, this recipe uses a restaurant-style format: sausage and biscuits bake at the same time, while the eggs cook in one dish for more hands-off prep. Feed a weekend crowd or prep brunch sandwiches ahead, then enjoy this over-the-top biscuit sandwich long after the pop-up closes.
Here’s what you’ll need to make the Pillsbury by Chain Short King’s Rise & Shine Brunch Sandwiches.
Breakfast Sausage: For the closest match to the pop-up’s thick patty, use bulk pork breakfast sausage and shape 8 patties yourself. The recipe calls for 1 1/2 pounds. Because breakfast sausage is often sold in 1-pound rolls, you’ll need to buy two and use 1 1/2 rolls. You can also swap in preformed sausage patties, cooked or raw, to save a little time; follow the package instructions for heating or cooking them to 160°F.
Pillsbury™ Grands!™ Flaky Layers Butter Tastin’™ Biscuits: These warm, golden biscuits create the flaky base and top for each sandwich. For a flavor swap not available at the pop-up, use Pillsbury™ Grands!™ Poppin’ Flavor Maple Biscuits or Pillsbury™ Grands!™ Poppin’ Flavor Mike’s Hot Honey® Biscuits.
Eggs and Whole Milk: Whisked together and baked in one dish, the eggs become tender, easy to portion, and fold. If you prefer, cook the egg mixture on the stovetop instead.
Sharp Cheddar Cheese: One slice per sandwich adds a bold, savory bite and just enough melt between layers.
Habanero Hot Sauce: Add 1/2 to 1 teaspoon per sandwich, depending on preference.
Melted Butter: Optional, but brushing it over the biscuit tops adds a rich finish.
Other Ingredients You’ll Need: Kosher salt, black pepper, and butter or cooking spray.
Here’s a quick overview of this restaurant-style, batch-friendly method for making eight breakfast sandwiches. Keep scrolling for the full step-by-step instructions.
Heat the oven to 375°F. Season sausage, divide, and shape into 8 patties, each slightly larger than a biscuit.
Place the biscuits on a separate baking sheet and prepare them according to the package directions.
Bake the sausage and biscuits at the same time on separate oven racks. The sausage cooks until it reaches 160°F, while the biscuits bake until golden brown. Split the warm biscuits and cover sausage and biscuits loosely with foil to keep warm. Reduce the oven temperature to 325°F.
Whisk eggs, milk, salt, and pepper. Pour mixture into a greased 12x9-inch baking dish.
Bake the eggs at 325°F until set. Cut them into 8 equal pieces, then fold each piece in half.
Layer each biscuit bottom with a sausage patty, cheddar, folded egg, and habanero hot sauce. Brush the biscuit tops with melted butter if desired, then add the tops and serve warm.
Here’s how to store and reheat leftovers if you have them.
Store sandwiches in an airtight container in the refrigerator for up to 3 days.
We wouldn’t recommend freezing these biscuit sandwiches as the texture of the biscuits will not hold up when thawed and reheated.
Microwave one sandwich at a time on medium (50%) in 30-second increments until warm, or put sandwiches on a baking sheet and heat in a 350°F oven for 10 minutes, until heated through.
Adjust oven racks, so two shelves are positioned near the center of the oven, leaving enough space between them for air to evenly circulate around both baking sheets. Heat the oven to 375°F. Line a baking sheet with parchment paper.
Season the sausage with 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide it into 8 portions, about 3 ounces or about 1/3 cup each. Shape each portion into a patty slightly larger than a biscuit since the patties will shrink as they cook. Place patties on the prepared baking sheet.
Place the biscuits on a separate baking sheet and prepare them according to directions on the can.
Place the sausage and biscuits in the oven on separate oven racks. Bake sausage 15 to 18 minutes or until the centers reach 160°F. Bake biscuits according to package directions, about 13 to 17 minutes or until golden brown. Remove sausage and biscuits from the oven. When cool enough to handle, split each warm biscuit in half. Cover loosely with foil to keep warm. Reduce oven temperature to 325°F.
Meanwhile, in a medium bowl, whisk the eggs, milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper until well combined.
Lightly grease a 12x9-inch baking dish with cooking spray or butter. Pour in the egg mixture.
Bake the eggs at 325°F for 10 to 14 minutes or until the eggs are set. Cut into 8 equal pieces, then fold each piece in half to create a thick, layered egg.
To assemble the sandwiches, place 1 sausage patty on the bottom half of each biscuit. Top with 1 slice cheese, 1 folded egg, and 1/2 to 1 teaspoon habanero hot sauce. Brush biscuit tops with melted butter, if desired. Place tops on sandwiches and serve warm.
Swap in Pillsbury™ Grands!™ Poppin’ Flavor Mike’s Hot Honey® Biscuits or Pillsbury™ Grands!™ Poppin’ Flavor Maple Biscuits in place of the Butter Tastin’™ Biscuits for a sweet and savory spin on this sandwich.
To save time, you can use your favorite preformed breakfast sausage and skip adding the extra salt and pepper. Please prepare according to package instructions.
Breakfast sausage is typically sold in 1-pound rolls. Buy 2 rolls for this recipe, but use 1 1/2 rolls, or 1 1/2 pounds total. You can use the remaining 1/2 pound for Sausage Scramble Breakfast Biscuits or Sausage and Egg Breakfast Bombs.
