Sausage and Egg Breakfast Bombs

  • Prep 30 min
  • Total 50 min
  • Ingredients 9
  • Servings 30

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

Steps

Hide Images
  • 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.

Notes









Tips

Expert Tips

  • Try adding a few fresh herbs, such as fresh basil or parsley, to the egg mixture.
  • Use your favorite breakfast sausage for this recipe—mild or flavored, patties, links (with casings removed) or sausage from a 1-lb roll.
  • Instead of sausage, add crumbled cooked bacon…or skip the meat and add shredded cheese.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved