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Stuffed Breakfast Biscuit Sandwiches

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Recipe from Cooking with Paula Deen magazine.

Difficulty: Easy

Prep time: 20 minutes

Cook time: 30 minutes

Servings: 8


  • 1 tablespoon unsalted butter
  • ¾ pound ground pork sausage
  • 6 eggs, divided
  • ½ teaspoon Kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper, plush more for garnish
  • 1 (4-ounce) jar diced pimientos, drained
  • ¼ cup chopped green onion
  • 1 (16.3-ounce) package refrigerated buttermilk biscuits
  • 1 cup shredded extra-sharp cheddar cheese, divided


In a large nonstick skillet, melt butter over medium heat. Add sausage; cook until browned and crumbly. Remove sausage using a slotted spoon, and transfer to a medium bowl, reserving drippings in skillet.

In a large bowl, whisk together 5 eggs, salt, garlic powder, and black pepper. Add egg mixture to skillet; cook, stirring frequently, until eggs are firm but still moist, 1½ to 2 minutes. Remove from heat; stir in pimientos and green onion. Gently stir egg mixture into sausage; let cool for 20 minutes.

Preheat oven to 350˚F. Line a large rimmed baking sheet with parchment paper.

On a lightly floured surface, roll each biscuit into a 6-inch circle; place on prepared pan. Divide ½ cup cheese among biscuits; top each with egg mixture. For each biscuit, carefully pull up 2 opposite sides of dough, pinching together above filling. Repeat on opposite sides, pinching seams; place, seam side down, on pan.

In a small bowl, beat remaining egg; brush onto biscuits.

Bake for 12 minutes. Sprinkle remaining ½ cup cheese onto biscuits, and garnish with pepper, if desired. Bake until golden brown and cheese is melted, 6 to 8 minutes more. Let cool on pan for 5 minutes; serve immediately.

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