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Sausage, Egg and Cheese Breakfast Sandwiches for Two

Prep 10 min
Total 25 min
Ingredients 5
Servings 2

Making your favorite fast-food breakfast sandwich has never been easier! Bake frozen biscuits while you prepare the eggs and sausage, and in less than 30 minutes, you’ll have a breakfast that’s better than the drive-thru. MORE+ LESS-

By Pillsbury Kitchens

Updated July 21, 2017

Make with

Pillsbury Biscuits

Ingredients

Pillsbury™ Grands!™ frozen Buttermilk biscuits (from 25-oz bag)

Eggland's Best™ eggs large

tablespoon butter

1/4

cup Sargento™ shredded cheese (1 oz)

Smithfield™ Hometown Original pork breakfast sausage roll

Steps

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1

Heat oven to 375°F. On ungreased small cookie sheet, place biscuits 2 inches apart. Bake 20 to 24 minutes or until golden brown.
2

After 15 minutes of baking, start making filling. In small bowl, beat eggs with whisk until mixed well. In 8-inch nonstick skillet, heat butter over medium-high heat until hot and sizzling. Add beaten eggs; quickly begin stirring eggs continuously with heat-resistant spatula. As eggs begin to thicken, stop stirring and cook an additional 30 to 60 seconds or until eggs are set. Fold eggs in half; turn off heat. Top eggs with shredded cheese; cover and let stand about 2 minutes or until cheese melts. Cut eggs in half. Make sausages as directed on package.
3

Split warm biscuits horizontally; place on 2 individual serving plates. Place egg and sausage on bottom halves of biscuits. Cover with top halves of biscuits; serve immediately.

Expert Tips

If desired, top with a slice of Cheddar or American cheese in place of shredded cheese.
Use your favorite cooked breakfast sausage patty.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 320

% Daily Value

Total Fat: 36g; 55%
Saturated Fat 15g 77% Trans Fat 0g
Cholesterol: 240mg; 80%
Sodium: 1040mg; 43%
Potassium: 140mg; 4%
Total Carbohydrate: 24g; 8%
Dietary Fiber 0g 0% Sugars 3g
Protein: 18g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 15%; 15%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 4 Fat;