Saturday, April 13, 2013

Sausage, Egg, and Cheese Biscuits

Yummy Ready-To-Go Sausage, Egg, and Cheese Biscuits for those busy mornings. 
 There are just some mornings when getting up before the rest of the family to cook a well-balanced meal isn't exactly going to happen. And on Sunday mornings, when my family has to be leaving the house at 8am for church, many times I found myself tossing a granola bar to my kids as we sprint out the door. I made a "Spring-Time Resolution" not too long ago that I was going to be more proactive about having breakfast ready for the family that didn't involve them rummaging through the snack box for something to hold them over.

So when I saw a post on Pinterest about a great idea for egg biscuits, I smacked my forehead and realized I could make a delicious meal for my family ahead of time that would be easy to grab and go on those mornings I just can't be a perfect mom. {Quick note here, before writing this post, I tried to go back to the website I found to give credit for the idea. I couldn't find it. I then looked at Pinterest and found similar websites, but not the one that sparked the idea. So, just letting you know, this was not my brain child}.

The biggest problem I have had in the past with making egg biscuits is that the eggs are normally too big for the biscuits, and making scrambled eggs is really just out of the question. I have 3 kids. I'm not going to attempt that. The key to this entire recipe is to use mason jar lids. That's right, the lids. Once upon a time, I tried a biscuit cutter, but it just didn't work out. When I saw that lids might actually work, I was beyond excited. I have an entire shelf of mason jar lids, so I could really do an entire batch of biscuits all at once. So. Stinkin'. Excited. And it worked like a charm.

Here is what I did:
Step 1: I made some biscuits. I used my recipe for Homemade Biscuits Like Grandma Made. Instead of rolling them out 1/2 inch thick, I did 1/4 inch so I would have enough to have a top and bottom for each biscuit. 

Step 2: I sprayed the inside of each lid with cooking spray {important} and placed it on a griddle on medium heat. Gently crack an egg into each lid. The lids where the egg is running out from underneath are the ones where I just cracked and dumped. After the eggs are in, add a small bit of butter, salt, and pepper. Let cook until the egg is almost completely settled. 

Step 3: When the egg has almost completely set, it's time to flip them. Very carefully, and with mittens on, if you don't have cumbersome ones like I do, remove the lids from the eggs, and gently flip. Now, if the lid does not remove easily, then you have some egg that has cooked to the bottom of the lid. There are TWO ways to solve this problem. 1. Take the back side of a spoon and gently try to push the edges of the egg off the lid. If that doesn't work, then 2. Flip the egg and lid over. Gently scrape the egg off the lid. Flip the egg and lid back over and remove lid. Then flip the egg so the other side can cook. All three methods were used on the eggs above.
Step 4: Once the eggs are cooked all the way through, remove from griddle and begin cooking your sausage. Try to make your sausage as round as possible, unless you are using those little sausages that are already formed into patties. Also, remember that the patties will shrink a little once cooked. Try to make your patties a little larger than the biscuit so when it's fully cooked, it will fit just right. 

Step 5: Assemble your biscuit. I used those little snack cheeses as our cheese, but you could most certainly use a slice of cheese here as well. If you use a slice, you may be able to split the slice in half and layer differently or use one slice of cheese for two biscuits. This is actually how I am leaving the biscuit until the morning. When we are ready for breakfast, I will heat up the biscuit, and the cheese will melt slightly at that time. 
Step 6: [Optional] If you made these ahead of time, wrap them in foil and place in a freezer zip bag. You can freeze these and pull out what you need when you need it. Or you can wrap them and put them in the fridge for the morning. When you reheat these {and melt the cheese in the process}, leave the foil ON and place in a toaster oven. 

These sausage, egg, and cheese biscuits are not only delicious but also incredibly easy to make. I set aside an entire evening to make these, and really, it didn't take long at all. These would also make a great gifts to give to someone who just had a baby, who experienced a death in the family, or even for someone who has family in the hospital. Make a dozen, wrap and put in a freezer bag, and pass on to those you are trying to serve. Either way, families are going to be blessed and good food will be had by all. 

Happy eating, everyone.        

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