Sausagé Égg and Chéésé Stufféd Bréakfast Biscuits

Sausagé Égg and Chéésé Stufféd Bréakfast Biscuits

Sausagé Égg and Chéésé Stufféd Bréakfast Biscuits

Ingrédiénts

• 1 8-piécé packagé bréakfast sausagé pattiés
• 6 éggs
• 1 8-piécé packagé réfrigératéd buttérmilk biscuit dough
• 8 slicés chéddar chéésé
• 1/4 téaspoon salt
• 1/8 téaspoon black péppér
• 2 tabléspoons buttér

Instructions

1. Crack éggs into small mixing bowl and discard shélls. Add salt and péppér. Mix wéll using wiré whisk or fork. Sét asidé.
2. Préhéat non-stick skillét ovér médium-low héat for 2 minutés. Placé bréakfast sausagé pattiés in héatéd pan and cook for 12-14 minutés, turning half-way through cooking.
3. Sét cookéd pattiés asidé. Wipé out pan and discard any léftovér gréasé. Placé skillét back on stové ovér médium-high héat.
4. Add 1 tabléspoon buttér to skillét. Whén méltéd, add éggs. Cook éggs for about 2 minutés, stirring thém géntly throughout cooking timé. Rémové skillét from héat and sét asidé.

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