Active Time: 10 MinsTotal Time45 Mins
Yield: 16 mini sandwiches
These simple breakfast sandwiches are made for weekend crowds. The eggs are baked on a sheet pan so you can cut them into little squares and tuck them into biscuits along with your favorite toppings. If you have leftover cooked eggs, they can be refrigerated up to 1 day. Reheat them in the oven (not in the microwave) at 325°F for 5 minutes to keep them from drying out.
- 1 tablespoon canola oil
- 1/2 pound hickory-smoked sausage, cut into 3- to 4-inch links
- 12large eggs
- 1/4 cup heavy cream
- 1/2 cup minced roasted red bell peppers (from 1 [12-oz.] jar), patted dry
- 3 tablespoons finely chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 ounces sharp Cheddar cheese, shredded (about 2 cups), divided
- 16mini biscuits, split and warmed
- Spicy mustard
- Baby arugula leaves
- Thinly sliced avocado
- Hot sauce
How to Make It
Preheat oven to 400°F. Place a small rimmed baking sheet (about 17 x 12 inches) in oven 5 minutes. Remove pan from oven; brush with oil. Return to oven 2 additional minutes. Remove from oven, and arrange sausages on hot pan (making sure links do not touch). Bake until browned, about 15 minutes, turning sausages after 8 minutes. Transfer to a plate lined with paper towels; cool slightly, 5 minutes. Reserve 1 tablespoon drippings on pan. Reduce oven temperature to 325°F.
Chop sausages. Whisk together eggs and cream in a large bowl; stir in peppers, chives, salt, pepper, chopped sausages, and half of the cheese. Pour into pan with drippings; sprinkle with remaining 1 cup cheese.
Bake at 325°F until eggs are just set, 14 to 16 minutes. Cut into 32 squares. Spread mustard on bottom half of each biscuit, and then add 2 egg squares, arugula, sliced avocado, hot sauce, and biscuit top.
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