Made with refrigerator biscuits, eggs, cheese and sausage patties this fast, easy, all-in-one dish will become your favorite breakfast to start the morning off right!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Biscuit Sandwich, Breakfast using canned biscuits with sausage and eggs. Breakfast Sandwich
Spray a 6-count muffin pan with non-stick baking spray. See note below for the size muffin pan to use for this recipe.
Crack the eggs in a bowl and whisk them together with the milk.
Divide the eggs between the muffin pan; reserving enough to bake 2 more when this tray is baked.
Bake the eggs in the preheated oven for about 15 minutes or until set.
Remove the eggs from the muffin pan and set aside.
Open up the canister of biscuits. Peel the biscuits apart so now you have 16 pieces.
Spray the muffin pan again with the non-stick baking spray.
Place 6 of the biscuits in the muffin pan.
Top each biscuit with one of the cooked eggs.
Add one of the sausages on top of the cooked eggs.
Add a piece of cheese on top. If you find the slices of cheese too big, you can slice them in half.
Place the remining biscuit half on top of the cheese.
Return the muffin pan to the oven and bake for an additional 10 minutes or until the biscuits are golden brown and baked.
Remove the biscuit sandwiches from the muffin pan and repeat the steps with the remaining eggs, sausage, cheese, and biscuits.
Notes
For this recipe, you'll need to use a 6-count muffin pan. The ingredients will not fit in a 12-count traditional muffin pan.
Freezing Tips: Wrap each sandwich individually in plastic wrap, then place them all into one resealable freezer bag or airtight container.
When you're ready to enjoy a sandwich, remove from the freezer, unwrap from the plastic wrap and replace with a paper towel. Reheat in the microwave for 2 minutes or until defrosted and warmed through.