Sausage Egg and Cheese Biscuit Sandwiches
Get your morning off to a great start with homemade Sausage Egg and Cheese Biscuit Sandwiches that are better than anything you’ll get from a drive-thru. Using a food processor to whip up quick biscuits, you'll have a delicious breakfast sandwich in no time.
Servings: 6 sandwiches
Calories: 492kcal
Ingredients
Biscuits
- 2 ¼ cups self-rising flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 8 tablespoons unsalted butter very cold
- ¾ cup buttermilk very cold (can use milk or heavy cream)
Everything else
- 1 pound breakfast sausage or store-bought sausage patties
- 6 eggs
- 6 slices American cheese or your favorite cheese
Instructions
Make sausage patties
- Divide sausage into 6 equal pieces and roll into balls. Using a ring cutter, or just estimating, press out to 4 inch patties.
- Place the patties on a parchment paper lined sheet pan and place in the freezer while you make your biscuits.
Make biscuits
- Preheat oven to 450°F. Place all-purpose flour, baking powder, baking soda, sugar, salt, and cold butter cubes into the bowl of your food processor and pulse the ingredients for three 1 second pulses.
- (Alternatively you can use a pastry blender or do a finger snapping motion with your hands to rub the flour and butter together.)
- Turn the food processor on while slowly pouring your buttermilk in through the opening on the top. Stop as soon as the dough forms a ball.
- On lightly floured surface, fold dough over onto itself 5 or 6 times, until you have a smooth dough. Roll out dough to about ½-inch thickness.
- Use a ring mold or biscuit cutter to cut out 3 to 3 ½ inch biscuits (wash and dry the ring mold. You will use it to cook your eggs). Brush with an egg wash or more buttermilk and bake for 12 to 15 minutes, or until the biscuits are golden brown and well risen. Let cool for about 5 minutes while you cook your sausage and your eggs.
- You may get up to 8 to 10 biscuits.
Make biscuit sandwich
- Slice your biscuits open and place a piece of cheese on the bottom half of each future sandwich (this gives it a head start on melting).
- In a large nonstick skillet, over medium heat, cook your sausage patties until done, about 3 minutes per side. Place a sausage patty onto each sandwich. Wipe out the pan.
- In the same pan, over medium heat, nonstick spray the ring mold, place it into the pan, add a small nub of butter, and crack an egg into the center. Poke the yolk with a skewer or toothpick.
- Cover the pan and cook for 1 to 2 minutes, or until whites are mostly set. Remove the ring and flip. Cook another 2 minutes, or until the yolk is mostly cooked.
- Add the egg to the sandwich and replace the top half of the biscuit.
- Enjoy your biscuit sandwich!
Notes
To store: Wrap sandwiches individually wrapped in plastic wrap in the refrigerator for up to 4 days.
To freeze: Place finished biscuit sandwiches on a parchment paper or foiled lined large baking sheet and place in the freezer until solid, about 4 hours. Wrap each sandwich individually in plastic wrap and/or aluminum foil. Place in a large zip top bag and keep in the freezer for up to 3 months.
Heating Instructions
To reheat in microwave: For the best biscuit sandwich, I recommend thawing them overnight in the refrigerator. Otherwise you can microwave on the defrost/thaw option until thawed, and then microwave on high for 80-90 seconds or until hot. Let stand 1 minute. The internal temperature of your egg should be 165°F when measured with an instant thermometer.
To reheat in oven: You can also reheat in the oven. Allow sandwich to thaw in the refrigerator overnight. Remove plastic wrap and rewrap sandwich in foil. Place on baking sheet and bake at 350°F for 10-15 minutes or until hot.
Nutrition
Calories: 492kcal | Carbohydrates: 37g | Protein: 28g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 909mg | Potassium: 373mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1010IU | Vitamin C: 1mg | Calcium: 300mg | Iron: 2mg
