Categories: Breakfast

Ingredients

• 1 tbsp. unsalted butter
• 3/4 lb. ground mild pork breakfast sausage
• 6 large eggs, divided
• 1/2 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 cup chopped green onion
• 4 oz. jar diced pimientos, drained
• 1 package refrigerated buttermilk biscuits
• 1 cup shredded extra-sharp Cheddar, divided
• Garnish: black pepper

Directions

1. In a large nonstick skillet, melt butter over medium heat. Add sausage; cook until browned and crumbly. Remove sausage using a slotted spoon, and transfer to a medium bowl, reserving drippings in skillet.

2. In a large bowl, whisk together 5 eggs, salt, garlic powder and pepper. Add egg mixture to skillet; cook, stirring frequently, until eggs are firm but still moist, 1 1/2 to 2 minutes. Remove from heat; stir in green onion and pimientos. Gently stir egg mixture into sausage; let cool for 20 minutes.

3. Preheat oven to 350. Line a large rimmed baking sheet with parchment paper.

4. Separate biscuit dough. On a lightly floured surface, roll each biscuit into a 6-inch round; place on prepared pan. Top rounds with 1/2 cup cheese; top with egg and sausage mixture. For each biscuit, carefully pull up two opposite sides of dough, pinching together above filling. Repeat on opposite sides, pinching seams; place seam side down on pan.

5. In a small bowl, beat remaining egg; brush onto biscuits.

6. Bake for 12 minutes. Top biscuits with remaining 1/2 cup cheese and bake until golden brown and cheese is melted, 6-8 minutes more. Garnish with pepper. Serve immediately.

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