Biscuit toppers
If you're looking for a way to make a delicious and filling breakfast meal, this is it! It's also a way to stretch out your sausage and eggs. I used four sausage patties and two eggs to create six biscuit toppers, but you can change the ratio of meat and eggs to suit your preference.
Ingredients:
4 sausage patties cooked and crumbled
2-4 eggs, depending on the amount of egg and sausage that you desire, scrambled
1/2 teaspoon of seasoning salt
1/2 teaspoon of freshly ground pepper
1-1/2 cups of self-rising flour
1/4 cup of water or milk
2 tablespoons of butter for the dough and extra to grease the muffin pan
2-4 slices of American cheese I used two and halved the pieces into squares (shredded cheese can be used, but it's a bit messier).
Instructions:
I use a standard-size muffin tin to make these, and my recipe will make six large biscuit toppers. You can divide the dough and other ingredients to make two pans of them, but the biscuit toppers will, of course, be smaller.
First, begin cooking the sausage patties and crumb them up as they are cooking. Cook for about 6-8 minutes. Drain the meat on a paper-towel-lined plate.
Now, scramble the eggs using the same skillet with the sausage grease. Sprinkle 1/2 teaspoon of seasoning salt and 1/2 teaspoon of freshly ground pepper over the eggs and stir. Cook for about four minutes.
Combine the cooked sausage and scrambled eggs. Stir well. Set aside.
In a bowl, add 1-1/2 cups of self-rising flour and 2 tablespoons of butter. Cut the butter into the flour, then add 1/4 cup of water or milk. Combine well and allow the dough to rest for at least five minutes.
Grease the muffin tins extremely well with butter. Don't skip this step because if you don't do it, your biscuit stuffers will get stuck in the tins.
Divide the dough out evenly in each tin. Making indentions in the center of the dough. Using a spoon, fill the centers of each with the sausage and egg mixture. Press the filling down with the back of your spoon.
Transfer your muffin pan to a 350-degree oven and bake your biscuit toppers for about twelve minutes. During the last two minutes, add cheese to each one.
Allow the biscuit toppers to cool for a few minutes. Then use a butter knife to go around each one on the inside of the tins. Gently lift them up with the end of your knife to get them out of the pan. Serve and enjoy!