Mini Sausage Biscuit Sandwiches Recipes

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MINI SAUSAGE BISCUIT SANDWICHES



Mini Sausage Biscuit Sandwiches image

Make these Mini Sausage Biscuit Sandwiches for an easy on-the-go breakfast. Sliced turkey sausage is wrapped inside a flaky buttermilk biscuit.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 20 servings

Number Of Ingredients 3

2 cans (12 oz. each) refrigerated flaky buttermilk biscuits
1-1/4 cups KRAFT Original Barbecue Sauce
1 pkg. (13 oz.) OSCAR MAYER Natural Uncured Turkey Sausage, cut diagonally into 20 slices

Steps:

  • Heat oven to 400°F.
  • Separate biscuits; press each into 4-inch round. Spoon 1 Tbsp. barbecue sauce onto center of each biscuit; top with 1 sausage slice. Bring up edges of biscuit over top of sausage; pinch edges together to seal.
  • Place on baking sheet.
  • Bake 10 min. or until lightly browned.

Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 600 mg, Carbohydrate 24 g, Fiber 0.5424 g, Sugar 8 g, Protein 5 g

MINI SAUSAGE & CHEESE BREAKFAST BISCUIT SANDWICHES



Mini Sausage & Cheese Breakfast Biscuit Sandwiches image

A vert easy recipe, posting as a request in a thread for brunch ideas. My great aunt from West Virginia used to make these for breakfast for her overnight guests at her beachhouse in North Carolina, along with home fries and stewed tomatoes. Stuff biscuits with scrambled egg, ham or bacon, if you wish.

Provided by TheDancingCook

Categories     Breakfast

Time 25m

Yield 10 sandwiches, 4 serving(s)

Number Of Ingredients 6

1 can refrigerated biscuit
8 -10 ounces cheddar cheese
1 roll of pork sausage or 1 package frozen of small round sausage patty
1 tablespoon oil
butter or margarine
bacon or ham (optional)

Steps:

  • Bake biscuits according to package directions.
  • Meanwhile, if using the pork sausage roll, cut into round slices/form into small patties.
  • In a large skillet, cook patties in oil.
  • Slice cheese into 1/2 inch square slices.
  • Butter biscuit halves and make biscuit sandwiches; serve.

STEAMED BREAKFAST SAUSAGE BISCUIT SANDWICHES



Steamed Breakfast Sausage Biscuit Sandwiches image

These steamed breakfast sandwiches are fun for breakfast or brunch!

Provided by Kirbie

Categories     Breakfast

Time 15m

Number Of Ingredients 3

6 presliced pieces Pillsbury biscuit dough (I used Grands Jr.)
6 slices cheese
6 precooked sausage patties (I used turkey to be a little healthier)

Steps:

  • Prepare steamer. Line steamed with parchment paper and place pieces of biscuit dough inside steamer, about 2 inches apart. Steam for about 8-10 minutes until biscuit dough is puffy, white and fully cooked.
  • Remove buns from steamer and then place a sausage patty and cheese slice in the middle of each. Serve while warm.

Nutrition Facts : ServingSize 1 sandwich, Calories 289 kcal, Carbohydrate 15.5 g, Protein 14.2 g, Fat 18.9 g, SaturatedFat 8.7 g, TransFat 0.6 g, Cholesterol 48.7 mg, Sodium 764.8 mg, Fiber 0.5 g, Sugar 1.7 g, UnsaturatedFat 6.2 g

MINI BISCUIT BREAKFAST SANDWICHES WITH SPICY FRITTATA



Mini Biscuit Breakfast Sandwiches with Spicy Frittata image

Provided by Cooking Channel

Categories     main-dish

Time 1h15m

Yield 14 to 16 sandwiches

Number Of Ingredients 12

2 1/4 cups of your favorite all-purpose baking mix, such as Bisquick
About 1/3 cup buttermilk, plus more for brushing
About 1/3 cup milk
2 jalapenos
1/4 cup heavy cream
8 large eggs
Kosher salt and freshly ground pepper
3 tablespoons canola oil
8 ounces breakfast sausage
1 small yellow onion, small dice (about 1 cup)
1 cup shredded sharp Cheddar cheese
1 large green tomato, quartered lengthwise and thinly sliced

Steps:

  • Position an oven rack in the top third of the oven and preheat to 450 degrees F.
  • Prepare the biscuits according to the package directions, replacing half of the milk with buttermilk (this will amount to about 1/3 cup milk and 1/3 cup buttermilk for most mixes). Roll or pat the dough into an approximately 8-inch round about 1/2 inch thick. Use a 2-inch round biscuit cutter to cut biscuits out of the dough. You can reroll the scraps once and cut additional biscuits, making 14 to 16 biscuits total. Transfer the cut biscuits onto an ungreased baking sheet and brush lightly with the remaining buttermilk.
  • Bake until the tops are golden brown, 6 to 8 minutes. Allow to sit at room temperature while you prepare the eggs.
  • Change the oven setting to broil. Put the jalapenos on a small baking sheet and place under the broiler until charred all over, turning the jalapenos as needed, about 5 minutes. Transfer to a small bowl and cover with plastic wrap. Let sit for 5 minutes, and then peel the skin away from the jalapenos. Roughly chop into small pieces, removing the seeds if you do not want the eggs too spicy. Set aside.
  • Whisk the cream, eggs and some salt and pepper together in a large bowl.
  • Heat the canola oil in a 10-inch nonstick ovenproof saute pan over medium-high heat. Add the breakfast sausage and cook until browned, breaking up the meat with a wooden spoon, 4 to 6 minutes. Use a slotted spoon to remove the browned meat to a plate.
  • Reduce the heat to medium, add the onions and cook until lightly caramelized, 4 to 6 minutes. Add the chopped jalapenos and browned sausage back to the pan and stir to combine. Pour the egg mixture into the pan and cook until the eggs just start to set, about 2 minutes. Sprinkle with the cheese and continue to cook until the frittata is almost set but the top is still runny, about 3 minutes.
  • Place the frittata under the broiler and broil until lightly puffed and the top is golden brown, about 3 minutes. Let stand for 5 minutes.
  • Meanwhile, turn off the broiler and place the biscuits back in the oven. The residual heat of the oven will warm the biscuits through. After 5 minutes, use a rubber spatula to loosen the frittata from the pan and invert it onto a cutting board. Cut into 14 to 16 pieces (depending on how many biscuits you baked). Split open the warm biscuits and sandwich a piece of frittata and some sliced green tomato between each biscuit.

EASY BISCUIT SANDWICHES



Easy Biscuit Sandwiches image

Something we concocted one winter evening for a change . I don't know if you may have seen this before, but my kids love them--and believe me 3 hungry teens are hard to please.

Provided by Jacqueline Edmond

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 4

2 (16 1/3 ounce) cans Pillsbury Grands refrigerated buttermilk biscuits, split
1/2 lb of shaved turkey
1/2 lb of shaved turkey ham
8 slices colby-monterey jack cheese, cut in half

Steps:

  • Preheat oven to 350°F.
  • On a nonstick 9x13-inch cookie sheet split biscuits in half saving the tops for later. Put the bottom half of the biscuits on the sheet. Take 1 slice of turkey and 1 slice of turkey ham and put them on the biscuit, top with 1/2 cheese slice. Top off the sandwich with the remaining biscuit half.
  • Put sandwiches in the oven for 10 minutes or until the tops are browned. Take out and enjoy with soup, salad and baked potato.
  • This makes 16 sandwiches for 2 a piece.

Nutrition Facts : Calories 553.7, Fat 27.8, SaturatedFat 10.3, Cholesterol 64.7, Sodium 1765, Carbohydrate 51.4, Fiber 1.8, Sugar 9.9, Protein 24.8

MINI SAUSAGE QUICHES



Mini Sausage Quiches image

These bite-sized quiches are loaded with sausage and cheese-and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch or potluck gathering. -Jan Mead, Milford, Connecticut

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 45m

Yield 4 dozen.

Number Of Ingredients 9

1/2 pound bulk hot Italian sausage
2 tablespoons dried minced onion
2 tablespoons minced chives
1 tube (8 ounces) refrigerated crescent rolls
4 large eggs, lightly beaten
2 cups shredded Swiss cheese
1 cup 4% cottage cheese
1/3 cup grated Parmesan cheese
Paprika

Steps:

  • In a large skillet, brown sausage and onion over medium heat until meat is no longer pink, 4-5 minutes, breaking sausage into crumbles; drain. Stir in chives. , On a lightly floured surface, unroll crescent dough into a long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottoms and up the sides of greased miniature muffin cups. , Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoons over sausage mixture in each cup. Sprinkle with paprika. , Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. If desired, sprinkle with additional minced chives. Serve warm.

Nutrition Facts : Calories 66 calories, Fat 5g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

MINI SAUSAGE AND WAFFLE BITES



Mini Sausage and Waffle Bites image

This spin on the popular brunch dish of chicken and waffles is delightfully easy to make at home. Customize it to your taste with your favorite cheese and jam.

Provided by JimmyDean

Categories     Breakfast and Brunch     Waffle Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1/2 (1-pound) package Jimmy Dean Premium Pork Sausage
1 tablespoon canola or vegetable oil
4 slices Muenster cheese
4 frozen mini waffles
¼ cup strawberry jam

Steps:

  • Using the palms of your hands, take a dollop of the sausage and begin forming 8 small patties, about the size of silver dollars.
  • Heat the oil in a frying pan over medium-high heat, and fry each patty until they are cooked through, about 4 minutes on each side.
  • Cut each cheese slice into fourths and place two on each patty.
  • Toast your waffles, then spread jam on one side. Cut them into fourths if you're using full-size waffles. Place a sausage patty with cheese on a prepared waffle, and top with another piece of waffle. Continue until you have eight mini sandwiches.
  • Use toothpicks to hold each waffle bite together for serving.

MINI SAUSAGE PANCAKE SKEWERS WITH SPICY SYRUP



Mini Sausage Pancake Skewers with Spicy Syrup image

These tiny savory skewers are perfect for breakfast or a great addition to a brunch buffet. The spicy maple syrup drizzle kicks up the flavor and adds some zest to pancakes and sausage.

Provided by lutzflcat

Time 1h25m

Yield 13

Number Of Ingredients 16

4 tablespoons unsalted butter
½ cup maple syrup
1 teaspoon red pepper flakes, or to taste
½ teaspoon salt
1 cup all-purpose flour
½ tablespoon brown sugar
¼ teaspoon baking powder
¼ teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons sour cream
2 tablespoons unsalted butter, melted
2 teaspoons maple syrup
1 tablespoon olive oil
1 pound bulk regular pork sausage (such as Jimmy Dean®)
13 4-inch bamboo skewers

Steps:

  • Melt butter over medium-low heat in a small saucepan. Stir in maple syrup, red pepper flakes, and salt. Bring to a boil and cook, 3 to 4 minutes. Remove syrup from heat and set aside, stirring occasionally, for at least 30 minutes for flavor to fully develop.
  • Meanwhile, prepare pancakes: whisk flour, sugar, baking powder, and salt together in a large bowl. Whisk buttermilk, egg, sour cream, melted butter, and maple syrup together in a separate bowl. Pour the wet ingredients into the flour mixture. Stir gently until just combined but slightly lumpy; do not overmix. Let sit for 10 minutes.
  • Heat a large nonstick skillet or griddle over medium heat. Drop teaspoonfuls of batter onto the hot skillet to form 1-inch diameter pancakes. Cook for about 1 to 2 minutes, flip, and continue cooking until golden brown, about 1 more minute. Transfer cooked pancakes to a plate and repeat with remaining batter.
  • Heat olive oil in the same skillet over medium heat. Form tablespoonfuls of sausage into 1-inch patties, the same size as the mini pancakes. Cook until patties are cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate.
  • Thread 3 pancakes and 2 sausage patties onto each skewer, starting and ending with a pancake. Repeat to make remaining skewers. Serve drizzled with spicy syrup.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 18.1 g, Cholesterol 50.1 mg, Fat 15 g, Fiber 0.3 g, Protein 7 g, SaturatedFat 6.7 g, Sodium 483.8 mg, Sugar 9.3 g

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