There’s nothing better than a yummy breakfast. And when you can share the yumminess with that special someone—even better. Awww... Or, just be a pig and eat it all yourself.
Get a crackin’ with this morning (or anytime) meal.
Sausage, Egg, and Cheese Breakfast Sandwiches
*recipe courtesy of Pillsbury
2 Pillsbury Grands! frozen Buttermilk biscuits (from 25-oz bag)
2 Eggland's Best™ eggs large
1 tablespoon butter
¼ cup Sargento shredded cheese (1 oz)
1 Smithfield Hometown Original pork breakfast sausage roll
Heat oven to 375°F. On ungreased small cookie sheet, place biscuits 2 inches apart. Bake 20 to 24 minutes or until golden brown.
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. 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.
*Note: used sliced cheese if you prefer; use your favorite cooked breakfast sausage patty instead.