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Easy Biscuit Breakfast Sandwich

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Credit: Photo: Joe Lingeman; Food Styling: Barrett Washburne

It doesn’t take much to make a really good biscuit breakfast sandwich: Start with a buttery, flaky biscuit and layer on a rich sausage patty and fluffy scrambled eggs. But for a totally memorable breakfast, this version steps it up with a drizzle of hot honey, ensuring every bite is sweet, savory, and a little bit spicy . Make it once and there’s a very good chance you’ll never make a breakfast sandwich any other way.

Choosing the Best Biscuit

If you have some time and feel like putting in a little work, you can never go wrong with a batch of flaky buttermilk biscuits (stash leftovers in the freezer for future biscuit sandwiches). But when the call for breakfast is a little more urgent, start with your favorite store-bought or bakery biscuit, or pop a tube of buttermilk biscuits in the oven.

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Biscuit Breakfast Sandwich

Yield Serves 1

Prep time 2 minutes to 5 minutes

Cook time 8 minutes to 10 minutes

• shellfish-free
• tree-nut-free
• fish-free
• peanut-free
• soy-free
• alcohol-free

Per serving, based on 1 servings. (% daily value)

• Calories 555
• Fat 31.2 g (48.1%)
• Saturated 10.3 g (51.3%)
• Carbs 51.5 g (17.2%)
• Fiber 1.5 g (6.1%)
• Sugars 8.4 g
• Protein 17.3 g (34.5%)
• Sodium 842.6 mg (35.1%)

Ingredients

• 1

  frozen sausage patty

• 1

  biscuit ( homemade , store-bought, or from a tube )

• 1

  large egg

• Kosher salt

• 1 teaspoon

  unsalted butter

• 1 teaspoon

  hot honey

Instructions

1. Cook 1 sausage patty according to the package instructions. Split 1 biscuit in half horizontally.

2. Whisk 1 large egg and a pinch kosher salt together in a medium bowl until combined. Melt 1 teaspoon unsalted butter in a small nonstick skillet over medium-low heat. Pour in the egg. Using a rubber spatula, scramble the egg, stirring occasionally and pushing the cooked parts from the edges of the pan to the center, until just set but not dry. Remove from the heat.

3. Top the bottom half of the biscuit with the sausage patty and drizzle with 1 teaspoon hot honey. Top with the egg and close the sandwich with the top of the biscuit. Press down gently to compact slightly.

Kelli Foster

Food Editor, Plan & Prep

Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls , The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New Jersey.

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Source : food