Stuffed breakfast biscuits with sausage and egg

Lindsay Mattison

Contributing Writer

The recipe below reminds me a little bit of these crepes my mom used to make growing up. She would bake up these maple-syrup-infused sausage patties and then stuff them inside crepes. I always imagined I would do the same when I had a family, but I can never seem to find the time to make crepes - even on the weekends! So I pivoted and improvised until I came up with stuffed biscuits, something I do have time to make.

Any refrigerated biscuit dough will do, but I try to look for the ones that aren't flaky. The flaky kinds totally work, but the plain buttermilk biscuits seem to hold together a little bit better as you eat them. Once you've made these once, get creative with the fillings. You can use vegetarian sausage or substitute vegetables if your family is meat-free.

Cooktop Cove

Stuffed breakfast biscuits with sausage and egg

8 biscuits

20 minutes

40 minutes

1 package breakfast sausage

1 tablespoon maple syrup

4 eggs

1/4 cup milk

1 (16.3-ounce) package buttermilk biscuits

4 slices American cheese, torn in half

1 tablespoon melted butter

Preheat the oven to 400 degrees F.

Form the sausage into 8 flat patties and place them on a parchment-lined baking sheet. Drizzle each sausage patty with some of the maple syrup.

Bake the sausage for 10 minutes, flipping halfway, until cooked through.

Reduce the oven temp to 350 degrees F.

Meanwhile, preheat a small nonstick pan over medium heat. Beat the eggs with the milk until frothy. Add them to the pan and cook until just scrambled. Set aside.

Separate the 8 biscuits from the package. On a lightly floured work surface, flatten each one using a rolling pin until it is a 6-inch-wide round.

Layer a sausage patty, a heaping tablespoon of eggs, and a half-slice of cheese onto the bottom half of each piece of dough.

Carefully fold the top half of the dough over the filling, pinching the edges shut with your fingers.

Place the rolls on a parchment-lined baking sheet. Brush each roll with the melted butter.

Bake for 15-20 minutes, until the tops are golden brown.

Allow the biscuits to cool for 5-10 minutes before serving.

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