
Grilled Sausage and Cheddar Biscuit

Grilled Sausage and Cheddar Biscuit
Servings: 12
Servings: 12
In large bowl, beat eggs, milk, salt, and pepper; keep refrigerated until service.
For each biscuit, pour 1/2 cup egg mixture in buttered 6-inch pan over medium heat. Scramble until soft curds.
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.
eggs |
2 lb., 10 oz.* (24 large)
|
milk |
12 oz. (3/4 cup)
|
Salt and pepper, to taste | |
Butter, as needed | |
cheddar cheese |
9 oz. (12 slices)
|
sausage patties, cooked and kept warm |
12 oz. (12)
|
Biscuits |
12
|
Add spicy breakfast mayo and some roasted tomato.
Switch the breakfast sausage for a chorizo patty and add fresh avocado.
In a mixing bowl, add softened butter and honey.
Using the whisk attachment on your mixer, whip on high speed until smooth and completely combined.
salted butter, softened to room temperature |
1 cup
|
clover honey |
1/4 cup
|