Pinterest

637
Save

695
Print

2K
Facebook

92
Email

153

Sausage Scramble Breakfast Biscuits

4 Ratings

3 Comments

Kitchen Tested

Prep 35 min
Total 60 min
Ingredients 6
Servings 8

A complete breakfast in an easy grab-and-go biscuit sandwich. MORE+ LESS-

By Pillsbury Kitchens

Updated October 6, 2016

Make with

Pillsbury Biscuits

Ingredients

1/2

lb bulk spicy pork sausage

eggs, beaten

1/4

cup chopped green onions

3/4

cup refrigerated southwest-style hash browns (from 20-oz bag)

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits

slices (1 oz each) Cheddar cheese, cut in quarters

Steps

Hide Images

1

Heat oven to 350°F. Spray cookie sheet with cooking spray.
2

In 10-inch nonstick skillet, cook sausage over medium heat 7 to 8 minutes, stirring occasionally, until no longer pink. Add eggs and onions; cook 3 to 4 minutes, stirring occasionally, until eggs are set. Remove from heat; stir in hash browns.
3

Separate dough into 8 biscuits. Separate each biscuit into 2 layers; press each into 4 1/2-inch round.
4

Top biscuit round with generous 1/3 cup egg mixture and 2 pieces cheese. Top with another biscuit round; press edges with fork to seal. Repeat with remaining ingredients. Place on cookie sheet.
5

Bake 13 to 18 minutes or until golden brown. Serve immediately.

Expert Tips

In place of the spicy sausage, you can use a milder sausage or even sweet Italian sausage.
For ease in shaping biscuit dough, keep refrigerated until ready to use.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 140

% Daily Value

Total Fat: 16g; 25%
Saturated Fat 7g 34% Trans Fat 0g
Cholesterol: 120mg; 40%
Sodium: 700mg; 29%
Potassium: 160mg; 5%
Total Carbohydrate: 31g; 10%
Dietary Fiber 1g 4% Sugars 6g
Protein: 12g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 10%; 10%

Exchanges:

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