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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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These sausage-and-egg sandwiches are always a hit, writes Jan Badovinac of Harrison, Arkansas. The golden crust has a complete meal hidden inside, so it's perfect for folks on the run. Ingredients:
2 packages (3 ounces each) cream cheese, softened |
1-1/2 teaspoons minced fresh parsley |
3/4 teaspoon seasoned salt |
1/4 teaspoon pepper |
2/3 cup shredded cheddar cheese |
2 tablespoons butter |
5 eggs, beaten |
1 tube (16.3 ounces) large refrigerated flaky biscuits |
1 egg white |
1 teaspoon water |
16 miniature smoked sausage links |
Directions:
1. In a large bowl, beat the cream cheese, parsley, seasoned salt and pepper until blended. Stir in cheddar cheese; set aside. In a large skillet,heat butter until hot. Add eggs; cook and stir over medium heat until eggs are completely set.
2. Separate biscuits into eight pieces. On a lightly floured surface, roll each piece into a 5-in. circle. On each circle, spread about 2 tablespoons of cream cheese mixture to within 1/2 in. of edges.
3. In a small bowl, beat egg white and water; lightly brush over edges of dough. Top with scrambled eggs and two sausage links. Fold dough over; seal edges and press together with a fork.
4. Place on an ungreased baking sheet. Brush with remaining egg white mixture. Bake at 375° for 14-16 minutes or until golden brown. Yield: 8 servings.
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