STUFFED BREAKFAST BISCUITS WITH SAUSAGE AND EGG

Ingredients

• 1 8-piece package breakfast sausage patties
• 6 eggs
• 1 8-piece package refrigerated buttermilk biscuit dough
• 8 slices cheddar cheese
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons butter

Instructions

1. Crack eggs into small mixing bowl and discard shells. Add salt and pepper. Mix well using wire whisk or fork. Set aside.
2. Preheat non-stick skillet over medium-low heat for 2 minutes. Place breakfast sausage patties in heated pan and cook for 12-14 minutes, turning half-way through cooking.
3. Set cooked patties aside. Wipe out pan and discard any leftover grease. Place skillet back on stove over medium-high heat.
4. Add 1 tablespoon butter to skillet. When melted, add eggs. Cook eggs for about 2 minutes, stirring them gently throughout cooking time. Remove skillet from heat and set aside.
5. Preheat oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat. Remove biscuit dough from packaging.
6. Using clean hands, gently flatten and spread 1 piece of dough until it is about 5-6 inches wide. Place 1 slice of cheese, 1 sausage patty, and about 2 heaping tablespoons of scrambled eggs onto the dough. Carefully pull up two sides of dough and pinch them together above the ingredients. Repeat with opposite two sides, then with any remaining open sides until the ingredients are totally covered. Turn the roll over, and place it on a baking sheet.
7. Repeat the last step with the remaining ingredients to make 8 rolls.
8. Melt the remaining tablespoon of butter in microwave or on stovetop. Brush the tops of rolls with melted butter.
9. Place rolls in oven and bake for 15-20 minutes, rotating the pan halfway through baking time. The rolls will turn golden brown on the tops and bottoms when they are finished.
10. Allow rolls to sit for at least 10 minutes before serving. To store for later, allow rolls to cool completely (about 30 minutes) before packaging them in airtight containers such as glassware, plasticware, or zipper bags.
11. Refrigerated rolls can be heated in the toaster oven at 350ºF for 5-10 minutes.

6 Mouthwatering Egg-Topped Dishes

1.) Chef John’s Colcannon Hash

Photo by Chef John

This healthy hash with kale and bacon is a great meal at any time of the day and that softly poached egg just brings it all together.

2.) Cliff’s Greek Breakfast Pitas

Photo by Christina

Just imagine biting into this crispy pitta sandwich with that saucy egg yolk. Now, make it happen!

3.) Roasted Asparagus Prosciutto and Egg

Photo by Baking Nana

If you want to go all fancy, then you can’t go wrong with this winning combination of asparagus, crispy Prosciutto, and creamy poached eggs.

4.) Chef John’s Monte Cristo Benedict

Photo by Baking Nana

What could be better than a sweet cheese and ham Monte Cristo? One with a melty poached egg on top, of course.

5.) Vegetarian Bibimbap

Photo by Chef’d

The egg brings just the right amount of sauciness and a bonus protein kick to this Korean veggie bowl.

6.) Mauigirl’s Loco Moco

Photo by Soup Loving Nicole

Go loco with this Hawaiian classic. You won’t be sorry you went just a little bit mad.

Farmer's Market Vegetarian Quesadillas

Ingredients:

• 1/2 cup chopped red bell pepper
• 1/2 cup chopped zucchini
• 1/2 cup chopped yellow squash 
• 1/2 cup chopped red onion 
• 1/2 cup chopped mushrooms
• 1 tablespoon olive oil cooking spray 6 (9 inch) whole wheat tortillas 
• 1 1/4 cups shredded reduced-fat sharp Cheddar cheese

Directions:

1. In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
2. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

Source: http://allrecipes.com/

Impossibly Easy Breakfast Bake (Crowd Size)

Ingredients:

• 2 packages (12 oz each) bulk pork sausage
• 1 medium bell pepper, chopped (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 3 cups frozen hash brown potatoes
• 2 cups shredded Cheddar cheese (8 oz)
• 1 cup Original Bisquick™ mix
• 2 cups milk
• 1/4 teaspoon pepper
• 4 eggs

Directions

1. Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Source: BettyCrocker