Grandma’s Sausage and Egg in a Blanket

Biscuit dough wrapped around sausage, cheddar cheese and scrambled eggs, then baked until golden brown

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 10 min
Cook Time: 53 min

Yield: 8 Portions

8 breakfast sausage links (2 ounces each)
1 cup liquid eggs
1 can southern-style biscuit dough, 8 count
½ cup shredded mild cheddar cheese

Eggs, Gluten, Milk, Wheat

Nutritional Information

Sausage Links: Place sausage in single layer on sheet pan. Bake in a 425˚F oven for 30 to 35 minutes or until browned. Do not turn. Remove pan from oven. Pour off excess fat.
Scrambled Eggs: Shake carton of egg product. Lightly coat a 350˚F griddle or sauté pan with vegetable oil spray (not listed). Pour eggs onto griddle or sauté pan. Using a spatula, push egg mixture to center until eggs are just set (2 to 3 minutes). Do not overcook.
Assembly: Place biscuit dough on work surface. Using the palm of your hand, spread out each biscuit dough in oblong shape. On bottom third of biscuit, place 1 tablespoon shredded cheese. Place 2 tablespoons scrambled egg on top of cheese. Place 1 sausage link on top of egg. Roll up dough around sausage link, egg and cheese, leaving ends of sausage link exposed. Place on parchment lined sheet pan.
Bake in a 275˚F oven for 15 minutes or until golden brown.