Molly Yeh's Breakfast Sausage-Stuffed Biscuits with Eggs Girl Meets Farm Food Network

Kickstart your day with Molly's savory Breakfast Sausage-Stuffed Biscuits with sunny-side-up eggs and maple syrup for dunking!
#MollyYeh #GirlMeetsFarm #FoodNetwork #BreakfastBiscuits
Subscribe to Max to stream more #GirlMeetsFarm! #StreamOnMax
Get the recipe https://foodtv.com/3NUxOwq
Subscribe to Food Network http://foodtv.com/YouTube

Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage with a taste of the Midwest, too.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Breakfast Sausage-Stuffed Biscuits with Eggs
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 20 min
Active: 40 min
Yield: 16 biscuits

Ingredients

Sausage:

1/2 cup panko breadcrumbs
1/4 cup whole milk
1 large egg
1 pound ground pork or chicken
1 1/2 teaspoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon fennel seeds
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon onion powder
1/4 teaspoon dried rosemary
1/8 teaspoon ground nutmeg
Olive or neutral oil, for the pan

Biscuits and Assembly:

Vegetable oil nonstick cooking spray, for the pan
Two 16-ounce cans refrigerated buttermilk biscuits (8 biscuits in each can)
8 slices American cheese, cut in half
2 tablespoons unsalted butter, melted
Flaky salt
Sunny-side up, over-easy or over-hard eggs, ketchup and/or maple syrup, for serving

Directions

For the sausage: In a large mixing bowl, combine the breadcrumbs and milk and let sit for 5 minutes. Mix in the egg and then add the pork or chicken, flattening out the meat in the bottom of the bowl. Sprinkle evenly with the brown sugar, salt, fennel, sage, thyme, crushed red pepper, onion powder, rosemary and nutmeg. Using your hands, quickly mix to combine; don't over mix. Form into 16 balls, each about 1 1/2 inches in diameter.

Heat a thin layer of oil in a skillet over medium-high heat and cook the meatballs in batches, turning occasionally, until browned on all sides, about 8 minutes. Add more oil to the pan if it ever seems dry (this shouldn't happen if you're using pork, but it may happen with chicken). Set aside to cool slightly.

For the biscuits and assembly: Preheat the oven to 375 degrees F. Grease a 9-inch square baking pan with vegetable oil cooking spray.

Flatten each biscuit with your palm, add 1/2 slice of cheese and top with a sausage ball. Pinch the edges of the dough around each sausage ball to seal. Place seam-side down in the prepared pan. Bake until golden, about 35 minutes.

Brush with the melted butter and sprinkle with a couple pinches of flaky salt. Let cool slightly. Serve them on their own or with a runny, over-easy or over-hard egg. Serve with ketchup, maple syrup and whatever your breakfast accessory of choice is.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
WEBSITE: https://www.foodnetwork.com
FULL EPISODES: https://watch.foodnetwork.com
FACEBOOK: https://www.facebook.com/FoodNetwork
INSTAGRAM: https://www.instagram.com/FoodNetwork
TWITTER: https://twitter.com/FoodNetwork

Molly Yeh's Breakfast Sausage-Stuffed Biscuits with Eggs | Girl Meets Farm | Food Network
https://www.youtube.com/watch?v=OESWD1OJb0s