Posted August 29, 2023 by: Admin #Kitchen

These Sausage and Egg Breakfast Muffins are quick and easy to make and the perfect on-the-go breakfast. Turkey Breakfast Sausages Wrapped in Biscuits with Scrambled Eggs and Cheese – so easy and so good.

In case you thought I missed it when I posted my vegan breakfast burritos, I’m here to prove you wrong. While I’m still a champion of those vegan burritos because they’re totally delicious, here I am with a super easy recipe, if you want to call it a recipe, for Old Fashioned Sausage Breakfast Biscuits with Scrambled Eggs.

Although I was hesitant to use the original breakfast sausages that contain 250 calories per sausage, I did get healthier by using turkey breakfast sausages that only contain 100 calories per serving. What can I say, I’m still in good health, it must be a summer thing.

You can use the crescent triangles directly to make these, but I wanted to be different, so I cut my crescent dough into rectangles, filled them in, and then rolled them up, which I thought was cuter, but that’s just me. Whatever is easiest for you, do it. The result, my friends, is fantastic, a delicious sausage and egg roll.

Nothing is simpler, my friends. Fry up some sausages, scramble some eggs and wrap them up in biscuits, which I must say is the perfect on-the-go breakfast. Oh yeah, did I mention they are so, so good? You can’t go wrong with the sausage, eggs and cheese.

Ingredients

• Butter – Unsalted to control the sodium content of our dish.
• Eggs – Today we will be using 5 whole eggs! It may sound like a lot but we need a lot of scrambled eggs for our recipe today.
• Flour: all-purpose flour to work the dough bought in our store.
• Dough: Store-bought Pillsbury crescent rolls are the ones I used today.
• Cheese: Shredded cheddar cheese for gooey, melty cheese shreds.
• Egg – 1 beaten egg to beat.
• Sausage – We are using turkey sausage for breakfast.
• Seasoning – Salt and pepper.

Can’t find growing mass?

No problem! You can always make your own dough by following my recipe right here. If that option seems like too much work, use puff pastry, which you can find in the freezer aisle.

How to Make Sausage and Egg Breakfast Biscuits

• Preheat oven: to 375 F degrees. Line a baking sheet with parchment paper or a silpat.
• Scramble the eggs: Beat all 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently scrape them across the pan with a spatula, forming large, smooth curds. Continue cooking, tossing, lifting and folding the eggs, until thickened and no more liquid is visible. Keep away from heat.
• Work the dough: Sprinkle the flour on the work surface, then roll out the rising dough on top of the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, pinching the seams first if necessary.
• Make the breakfast muffins: Top each rectangle with a couple tablespoons of scrambled eggs, some cheddar cheese, and one sausage. Roll up the rectangle and place it on the prepared baking sheet. Repeat with the remaining ingredients.
• Finish the buns: brush each bun with beaten egg then sprinkle with a little salt and pepper. Bake for 15 minutes or until golden.

What else can I use on my breakfast muffins?

This recipe is great because you can get creative and make it your own!

• Any type of sausage such as: chorizo, Italian, chicken, pork, kielbasa, etc.
• Do you want to do without meat with this recipe? Try my “egg” and tofu salad filling
• Bell pepper
• Jalapeno
• Onion
• Fungus
• monterrey jack

Leftovers

You can keep these babies in the fridge for 2 to 3 days, as long as they are well wrapped or stored in an airtight container. Be aware that they can get soaked!

Freezer

You can also store them in an airtight container in the freezer for up to 3 months. After freezing, they can be reheated in the oven at 400F for 10 to 15 minutes.

More breakfasts you must try:

Before you start! If you do this, please leave a comment and rate to let us know if you liked this recipe! This helps our business thrive and continue to provide free prescriptions.

Breakfast rolls with sausage and egg

• Prepare 15 minutes minutes
• Cook 20 minutes minutes
• Total 35 minutes minutes

These Sausage and Egg Breakfast Muffins are quick and easy to make and the perfect on-the-go breakfast. Turkey Breakfast Sausages Wrapped in Biscuits with Scrambled Eggs and Cheese – so easy and so good.

Kitchen ModePrevent your screen from darkening

Before you start! If you do this, please leave a comment and rate to let us know if you liked this recipe! This helps our business thrive and continue to provide free prescriptions.

Instructions

• Preheat oven to 375 F degrees. Line a baking sheet with parchment paper or a silpat.
• Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently scrape them across the pan with a spatula, forming large, smooth curds. Continue cooking, tossing, lifting and folding the eggs, until thickened and no more liquid is visible. Keep away from heat.
• Sprinkle the flour over the work surface, then roll out the rising dough onto the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, pinching the seams first if necessary.
• Top each rectangle with a couple tablespoons of scrambled eggs, some cheddar cheese, and a sausage. Roll up the rectangle and place it on the prepared baking sheet. Repeat with the remaining ingredients.
• Brush each roll with beaten egg then sprinkle with a little salt and pepper.
• Bake for 15 minutes or until golden.

Grades

• You can use puff pastry instead of crescent dough.
• These can be frozen and reheated in the oven at 400F for 10-15 minutes.
• You can use any type of breakfast sausage you like.
• Please note that nutritional information is a rough estimate and can vary greatly depending on the products used.

Nutritional information

Calories: 201 kcal (10%) Carbohydrates: 13 g (4%) Protein: 8 g (16%) Fat: 12 g (18%) Saturated Fat: 5 g (31%) Cholesterol: 138 mg (46%) Sodium : 479 mg (21%) Potassium: 52 mg (1%) Sugar: 3 g (3%) Vitamin A: 265 IU (5%) Calcium: 74 mg (7%) Iron: 1.2 mg (7%)

Notice: Nutrition is automatically calculated for your convenience. Where relevant, we recommend using your own nutritional calculations.