With everyone trying to stay apart, so we can be together again, we thought having a versatile recipe for Easter could make this easier. This recipe can be used for breakfast, brunch or as an appetizer. The recipe below is as we found it on TasteofHome.com, but if you don’t have the ingredients listed, don’t go shopping, use what you have. Here are some of our substitution ideas- No tube of biscuit dough, use homemade biscuit dough or pie dough or bread dough or phyllo dough. No sausage or you’re vegetarian, use another precooked meet or vegetable. No cheddar, use another kind of cheese, just keep in mind flavor combinations and the fact that you may have to adjust cooking time. Create and Enjoy!
Happy Easter, The Marcelino Team
Sausage Cheese Biscuits
1 tube (12 oz) refrigerated buttermilk biscuits (10 ct)
1 pckg (8 oz) fully cooked breakfast sausage links
2 large eggs, beaten
1/2 cup shredded cheddar cheese
3 tablespoons chopped green onions
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.
Keep any leftovers stored in the fridge.
Nutrition Facts for standard recipe:
1 biscuit: 227 calories, 16g fat (6g saturated fat), 57mg cholesterol, 548mg sodium, 16g carbohydrate (3g sugars, 0 fiber), 8g protein.