Grilled Sausage and Cheddar Biscuit

Grilled Sausage and Cheddar Biscuit

Servings: 12

Ingredients and Directions


  1. In large bowl, beat eggs, milk, salt, and pepper; keep refrigerated until service.

  2. For each biscuit, pour 1/2 cup egg mixture in buttered 6-inch pan over medium heat.  Scramble until soft curds.

  3. Layer each biscuit:  Spread honey butter on each side of the biscuit; 1 slice cheddar cheese; 1 sausage patty, scrambled eggs, top with honey buttered biscuit half.

    Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time). *If using frozen or liquid whole egg product.


  • 2 lb., 10 oz.* (24 large) eggs
  • 12 oz. (3/4 cup) milk
  • Salt and pepper, to taste
  • Butter, as needed
  • 9 oz. (12 slices) cheddar cheese
  • 12 oz. (12) sausage patties, cooked and kept warm
  • 12 Biscuits


Add spicy breakfast mayo and some roasted tomato.

Switch the breakfast sausage for a chorizo patty and add fresh avocado.

Honey Butter


  1. In a mixing bowl, add softened butter and honey.

  2. Using the whisk attachment on your mixer, whip on high speed until smooth and completely combined.


  • 1 cup salted butter, softened to room temperature
  • 1/4 cup clover honey

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.