This is a sponsored post by the NFRA.
Well, who doesn’t just love breakfast! I mean I’ve had breakfast for dinner twice this week already and I’m ready to have it again. Sometimes we are just looking for that easy meal to put together so that we can get things done around the house. Another case is if I haven’t made it to the store yet you can bet that we have eggs, bacon or sausage on hand for dinner.
My roommate from college introduced this dish to me about seven years ago. It’s simple yet you can make it your own by adding your favorite fillings to the biscuits. Of course I seem to always make mine the same by using Jimmy Dean Sausage, shredded cheese and different vegetables. Depending on the mood that I am in while shopping I will either purchase regular pillsbury biscuits or the whole wheat ones. Both work well with this recipe but its definitely a personal decision as what fillings you prefer. The possibilities are endless with these stuffed biscuits.
Christmas is also approaching and I know that I will be needing a simple breakfast meal for my family when they are in town. These biscuits will do the trick and I know that all of the kids will enjoy them as well.
ENJOY ~ Meagan
You can also follow NFRA on twitter and pinterest. There is also a website that you can check out for more simple recipes at Easy Home Meals.
- 1 pound of Jimmy Dean pork breakfast sausage
- 1/2 cup diced white onion
- 1/2 cup roughly chopped mushrooms
- pinch of salt
- 2 cans (16 biscuits) of Grands Homestyle Buttermilk Biscuits
- 1 cup of monterey jack shredded cheese
Preheat oven to 375 degrees
Cook sausage on medium heat for 5 minutes and then add onions, mushrooms and salt. Cook for an additional 5-7 minutes or until sausage is well cooked. Remove from heat and set aside.
Spray muffin/cupcake pan.
Flatten out all the biscuits till they are a thin circle and then place them in the muffin pan. Stuff them with the sausage mix and then top with cheese. Pinch the top of the biscuits so that they are closed.
Cook for 16-18 minutes or until golden brown.
Disclosure: This is a sponsored post by the NFRA. (National Frozen and Refrigerated Foods Association. Opinions are 100% my own.