Cheese Sausage Biscuits Recipes

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SAUSAGE CHEESE BISCUITS



Sausage Cheese Biscuits image

These breakfast-in-a-biscuit goodies will appeal to the young...and the young at heart. It's one of my favorite recipes because it doesn't require any special ingredients. -Marlene Neideigh, Myrtle Point, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 10 servings.

Number Of Ingredients 5

1 tube (12 ounces) refrigerated buttermilk biscuits (10 count)
1 package (8 ounces) frozen fully cooked breakfast sausage links, thawed
2 large eggs, beaten
1/2 cup shredded cheddar cheese
3 tablespoons chopped green onions

Steps:

  • Preheat oven to 400°. Roll out each biscuit into a 5-in. circle; place each in an ungreased muffin cup. Cut sausages into fourths; brown in a skillet. Drain. Divide sausages among cups., In a small bowl, combine eggs, cheese and onions; spoon into cups. Bake until browned, 13-15 minutes.

Nutrition Facts : Calories 227 calories, Fat 16g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 548mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.

SAUSAGE CHEESE BISCUITS



Sausage Cheese Biscuits image

Make and share this Sausage Cheese Biscuits recipe from Food.com.

Provided by Galley Wench

Categories     Breads

Time 35m

Yield 20 Biscuits

Number Of Ingredients 8

3 cups king arthur unbleached all-purpose flour (12 3/4 oz.)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, cut in pats
1 cup yogurt, buttermilk (8 oz.) or 1 cup sour cream (8 oz.)
2 cups cooked sliced breakfast sausage links (1/2-inch pieces, or smoked little smokie sausages)
1 cup diced cheddar cheese (4 oz.)

Steps:

  • Preheat the oven to 425°F.
  • In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt, and.
  • Add the butter and work into flour until the mixture is crumbly.
  • Add the sausage and cheese, and mix to distribute.
  • Stir in the yogurt, buttermilk, or sour cream.
  • Mix just till everything is evenly moistened.
  • Transfer the dough to a piece of parchment or a lightly floured work surface.
  • Pat or roll it into an 8" x 10" rectangle about 3/4" thick.
  • Cut the dough into twenty 2" squares.
  • If you've been working on parchment, simply lift the parchment onto a baking sheet. Separate the biscuits so there's about 1" between them.
  • If the biscuits aren't on parchment, space them on a lightly greased baking sheet, leaving about 1" between them.
  • Bake the biscuits for 20 to 25 minutes, or until they're a medium- to deep-golden brown.
  • Remove from the oven, and cool on a rack briefly. Serve warm.
  • Note: Great candidate for freezing. Make biscuits, shape, and place on a pan. Freeze, then transfer to a plastic ziplock bag to store. When you're ready to bake, remove them from the freezer, thaw and bake as directed above.

SAUSAGE-CHEDDAR BISCUITS



Sausage-Cheddar Biscuits image

Provided by Trisha Yearwood

Categories     appetizer

Time 55m

Yield 16 to 18 biscuits

Number Of Ingredients 5

8 ounces fresh pork sausage with sage, casings removed
2 sticks (16 tablespoons) butter, softened
1 cup sour cream
2 cups self-rising flour
5 ounces shredded extra-sharp cheddar

Steps:

  • Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  • In a medium skillet over medium heat, cook the sausage until well-browned, breaking it up into small pieces. Let cool completely, either on the counter or in the freezer.
  • Mix together the butter and sour cream in a stand mixer. Mix in the flour, 1 cup at a time, mixing until fully combined. Add the sausage and cheddar, and mix until well incorporated.
  • Drop heaping spoonfuls of the dough onto the prepared baking sheets. Bake until lightly browned, 20 to 25 minutes.

CHEESY SAUSAGE AND EGG BAKE



Cheesy Sausage and Egg Bake image

We think this sausage and cheese egg bake is the perfect way to start the day. Love breakfast foods anytime? Pack it for lunch or serve it up for brinner, too. Want to wake up to a no-fuss sausage and cheese breakfast casserole? This recipe can be made ahead and stored in the refrigerator for 8-12 hours, so you can simply pop it into the oven when you're ready to enjoy. Full of fresh ingredients and hearty flavors, a sausage egg bake turns an ordinary morning into one to remember.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 12

Number Of Ingredients 11

1 pound bulk pork sausage, cooked and drained
1 1/2 cups sliced fresh mushrooms (4 ounces)
8 medium green onions, sliced (1/2 cup)
2 medium tomatoes, seeded, chopped (1 1/2 cups)
2 cups shredded mozzarella cheese (8 ounces)
1 1/4 cups Bisquick™ Original pancake & baking mix
1 cup milk
1 1/2 teaspoons salt
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon pepper
12 eggs

Steps:

  • Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
  • Stir remaining ingredients until blended. Pour over cheese.
  • Bake uncovered 30 to 35 minutes or until golden brown and set.

Nutrition Facts : Calories 255, Carbohydrate 12 g, Cholesterol 240 mg, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 880 mg

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