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Molly Yeh’s Breakfast Sausage-Stuffed Biscuits with Eggs | Girl Meets Farm | Food Network

Molly Yeh’s Breakfast Sausage-Stuffed Biscuits with Eggs | Girl Meets Farm | Food Network

Kickstart your day with Molly’s savory Breakfast Sausage-Stuffed Biscuits with sunny-side-up eggs and maple syrup for dunking!

Breakfast Sausage-Stuffed Biscuits with Eggs
Level: Easy
Total: 1 hr 20 min
Active: 40 min
Yield: 16 biscuits



1/2 cup panko breadcrumbs
1/4 cup whole milk
1 large egg
1 pound ground pork or chicken
1 1/2 teaspoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon fennel seeds
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon onion powder
1/4 teaspoon dried rosemary
1/8 teaspoon ground nutmeg
Olive or neutral oil, for the pan

Biscuits and Assembly:

Vegetable oil nonstick cooking spray, for the pan
Two 16-ounce cans refrigerated buttermilk biscuits (8 biscuits in each can)
8 slices American cheese, cut in half
2 tablespoons unsalted butter, melted
Flaky salt
Sunny-side up, over-easy or over-hard eggs, ketchup and/or maple syrup, for serving


For the sausage: In a large mixing bowl, combine the breadcrumbs and milk and let sit for 5 minutes. Mix in the egg and then add the pork or chicken, flattening out the meat in the bottom of the bowl. Sprinkle evenly with the brown sugar, salt, fennel, sage, thyme, crushed red pepper, onion powder, rosemary and nutmeg. Using your hands, quickly mix to combine; don’t over mix. Form into 16 balls, each about 1 1/2 inches in diameter.

Heat a thin layer of oil in a skillet over medium-high heat and cook the meatballs in batches, turning occasionally, until browned on all sides, about 8 minutes. Add more oil to the pan if it ever seems dry (this shouldn’t happen if you’re using pork, but it may happen with chicken). Set aside to cool slightly.

For the biscuits and assembly: Preheat the oven to 375 degrees F. Grease a 9-inch square baking pan with vegetable oil cooking spray.

Flatten each biscuit with your palm, add 1/2 slice of cheese and top with a sausage ball. Pinch the edges of the dough around each sausage ball to seal. Place seam-side down in the prepared pan. Bake until golden, about 35 minutes.

Brush with the melted butter and sprinkle with a couple pinches of flaky salt. Let cool slightly. Serve them on their own or with a runny, over-easy or over-hard egg. Serve with ketchup, maple syrup and whatever your breakfast accessory of choice is.