Khouria's Neighborhood: Egg and Sausage Biscuits

My kids recently fell in love with Jimmy Dean Sausage Croissants. I like that they are fast, and easy and tasty. I don't like, however, that I die a little inside each time I let my kids have one. They're expensive, and are like the juvenile delinquents of nutrition. So, as I began my crackdown on processed foods, they were the first of the packaged/pre-made foods to go. I did, however, promise to make some from scratch. Much, much better.

They were fairly simple, but I plan on trying some different techniques next time I give them a go. But for today, they worked. And they're tasty! Huzzah.

I elected to make the egg and sausage filling in a muffin tin, attempting to have uniformity in size. This worked well, except for the fact that they're tall and narrow, instead of short and wide.

For the filling, you need 1/2 pound of sausage and 6 eggs. ~~Alarmed~~ Adorable two year old helper not needed, but highly recommended. Fry up your sausage and let drain. Beat the six eggs, adding milk and whatever seasonings you desire.

I found it best to put my eggs in a measuring cup, as the spout helped greatly in pouring. Fill each muffin tin with egg, then add about a Tablespoon of sausage pieces to each one, pushing them down so the egg covers them.

Bake at 350 for 12 minutes. DO NOT SKIP THIS NEXT STEP. It is of vital importance.

Make sure to allow your two year old helper to put away the eggs, so she can drop them on the floor and break 17 of them.

Once your eggs come out of the oven, pop them out immediately. Or, like I did, get distracted by an adorable baby cooing at you, and then take them out later. Either method seems to work fine, as long as you greased the pans well.

Use your favorite biscuit recipe and bake as many biscuits as you have eggs. Once they're cooked, pull the biscuits in half, and reassemble with egg and sausage in the middle.