QiMeal
Sausage Egg & Cheese Biscuit
Sausage Egg & Cheese Biscuit · ready in 19 min · 2 servings · 648 kcal per serving · easy · 7 ingredients
A Southern breakfast classic with a flaky buttermilk biscuit, browned sausage, soft egg, and melted cheddar stacked hot from the skillet.
- Prep
- 5 min
- Cook
- 14 min
- Total
- 19 min
- Serves
- 2
- kcal
- 648
- Difficulty
- easy
Ingredients · 2 servings
- 2Buttermilk biscuit, split
- 2Sausage patty
- 2Egg
- 40 gCheddar, sliced
- 10 gButter
- 1 gSalt
- ½ gBlack pepper, ground
Equipment
stovetop, skillet, spatula, knife, cutting board, bowl, whisk, instant read thermometer, lid
Instructions
- Mise En Place
Gather the biscuits, patties, eggs, cheddar, butter, salt, pepper, a skillet, spatula, knife, board, bowl, whisk, and thermometer. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Toast The Biscuit
Split the biscuits and warm the cut sides in a dry skillet until lightly toasted and fragrant, then move them to a board. · 3 min
What to look for: The biscuit faces look lightly golden and feel warm.
- Brown Sausage Patty
Cook the sausage patties in the skillet over medium heat, turning once, until browned and the center reaches 71°C / 160°F. · 6 min
When it is done: Check the center of each sausage patty reaches 71°C / 160°F.
- Melt The Cheddar
Place cheddar on each hot patty, cover the skillet, and let the cheese soften until glossy and just beginning to slump. · 1 min
What to look for: The cheddar is shiny, soft, and draped over the patties.
- Fry The Egg
Melt butter in the skillet, crack in the eggs, season with salt and pepper, and fry until whites set and yolks stay soft. · 3 min
What to look for: The whites are opaque and the yolks still look glossy.
- Assemble And Serve
Set each sausage patty on a biscuit bottom, top with 1 fried egg, close with the biscuit crown, and serve hot. · 1 min
What to look for: Each biscuit is stacked high with melted cheese visible at the edges.
Nutrition (per serving)
| kcal | 648 |
|---|---|
| Protein | 26 g |
| Carbohydrates | 38 g |
| of which sugars | 3 g |
| Fat | 44 g |
| of which saturated | 19 g |
| Fibre | 2 g |
| Sodium | 1492 mg |
Nutri-ScoreE
Allergens
Contains: gluten, milk, eggs
Storage and reheating
- Fridge: up to 2 days
- Freezer: yes, up to 1 months
- Wrap loosely and heat until the biscuit is warm and the sausage is steaming. Reheat from thawed for best texture.
Ingredient substitutions
Buttermilk biscuit
- Homemade buttermilk biscuit: Use the same weight and split before warming.
Sausage patty
- Breakfast sausage patty: Choose a patty of similar size so it fits the biscuit.
Egg
- Large egg: Use 1 large egg per biscuit.
Cheddar
- Sharp cheddar: Gives a stronger cheddar bite while staying classic.
Butter
- Olive oil: Use only enough to fry the eggs without sticking.
Salt
- Kosher salt: Season the eggs lightly because sausage and cheddar are salty.
