Sausage Egg Biscuit (on Herb Biscuits!)

| November 1, 2013 | 6 Comments

This Sausage Egg Biscuit recipe was created in partnership with Jones Dairy Farm, for whom I am a blog ambassador. All opinions are my own.

Sausage Egg Biscuit

When I was pregnant with Paige, I was all about the breakfast sandwich — especially with runny yolks. But whenever I would order one in my office cafeteria, the cook would break the yolk when cooking — on purpose. Big bummer. Now, look, I know that people generally don’t want to get messy eating breakfast, but when it comes to breakfast sandwiches I like my yolks runny. Buttery and thick, there’s something about Finally, frustrated and pregnant, I asked the cook if he could please not break my yolk. He didn’t anymore.

So this sandwich? It’s like heaven. I love that creamy, rich runny yolk, which I have learned to break before eating so that I can dip my sandwich into it. I highly recommend trying this method. Coupled with the juicy sausage patty and herb biscuits dotted with herbes de provence, it’s a hearty bite perfect for mornings. Of course, if you aren’t totally gah-gah for runny yolks like me, you could totally make this sandwich with scrambled eggs instead. But I think over easy is the way to go. Always.

Making BiscuitsThese sandwiches start with homemade herb biscuits, which are really super simple to make — just mix, knead, roll and cut. Oh, and bake. If you have never made biscuits before, I urge you to give them a try. It might seem a little daunting, but once you make them you’ll see that it’s really not. At all. These babies are dotted with fragrant herbes de provence, which is a mixture of dried herbs commonly used in the Provence area of France — typically savory, fennel, basil and thyme.

Breakfast Sandwich Ingredients

For these sandwiches, I used Jones Dairy Farm Quick’n Easy All Natural Fully Cooked Sausage Patties, which are so quick to heat and serve right from the freezer. These patties make creating delicious homemade breakfast sandwiches so simple that it’s doable pretty much anytime.

And that brings me to a really exciting announcement. I’ve recently agreed to be a blog ambassador for Jones Dairy Farm, a family-owned company that creates a variety of pork products like sausage and bacon. I was so excited for this opportunity since Jones sausage was always a must for special breakfasts in our house. And their bacon? It’s pretty amazing too. I can’t wait to share more recipes with Jones products over the coming months and hope you will love them too.

Herbed Biscuit with Sausage and Egg

Giveaway

Jones Dairy Farm has generously offered to give one lucky reader the chance to try Quick’n Easy All Natural Fully Cooked Sausage Patties too. Just comment on this post to be entered. I will choose a winner on 11/7/2013.

The fine print: No purchase necessary. This giveaway is open to US residents age 18 or older. Void where prohibited. One winner will receive a coupon for free Jones Dairy Farm product.

Sausage Egg Biscuit

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: serves 4

Sausage Egg Biscuit

Ingredients

1 cup all-purpose flour
1/2 tsp kosher salt
2 tsp baking powder
2 tbsp cold unsalted butter, cut into pieces
1/4 cup plus 2 tbsp milk
1 tsp herbes de provence
1 tsp salted butter, melted
4 large eggs
1 box Jones Dairy Farm Quick'n Easy All Natural Fully Cooked Sausage Patties (4 patties)

Directions

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, sift together the flour, salt and baking powder. Using either two knives or a pastry blender, cut the cold unsalted butter pieces into the flour until it looks like small lumps. Stir in the milk and herbes de provence until just combined.
  3. Turn the dough out onto a floured board and knead with floured hands until the dough is sticky and smooth. Roll out to 1/2-inch thick with a floured rolling pin. Use a 3-inch biscuit cutter to cut out four biscuits. Place on the baking sheet.
  4. Bake the biscuits for 14-16 minutes, until the biscuits have risen and are dry to the touch. Using a pastry brush, bathe the biscuits with the melted butter. Broil for 1-2 minutes, until golden. Remove from the oven immediately.
  5. While the biscuits are cooling, cook the eggs (over easy!). Heat a nonstick skillet over medium heat. Cook one egg at a time, flipping once, until the whites are set.
  6. Meanwhile, cook the sausage patties according to package directions.
  7. To serve, slice open the biscuits and place one sausage patty and one egg over easy on each one. Enjoy!
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 Disclosure: I was compensated for creating this recipe, but all opinions are my own.

Tags:

Category: Bread, Breakfasts, Recipes, Reviews, Contests and More, sandwich, sausage

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (6)

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  1. Kate says:

    Who breaks the yolks? That’s so weird! The aesthetic loveliness lies in the golden orb.

  2. Carmen says:

    Yowsa! There is no meal like breakfast! And those biscuits look divine, then the sausage, and then the egg . . . words cannot begin to describe the deliciousness.

  3. Ruby says:

    I have just discovered Jones Dairy and I am thrilled by their better for you products. Right up my alley of trying to eat healthier. Love the look of the biscuits too.

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