Prepared for freezing and later consumption.
Alright, then, I am warning you right off the bat!
This article is about neither smoking nor grilling.
But I have been making these breakfast biscuits for
as long as I can remember. Don't be discouraged.
I am posting this article chiefly because I've got
so much time on my hands, and it seemed to be a good
idea to re-ignite some memories for my children,
who are well-accustomed to these breakfast
favorites.
First, baking biscuits is not rocket science. I use
whatever is available at Kroger when I shop. I follow
the directions on the biscuit package—every package
is different. I set the oven to preheat to 325-350,
place the biscuits on an ungreased sheet pan, and
bake for 12 to 15 minutes. It's best to keep your
eye on them getting down to the wire. I love my
biscuits baked to a medium light brown.
Next, place the cheese on the heel side of the biscuit.
Doing so will help keep the melted cheese confined to
the biscuit and make things much easier to reheat.
Also, it will allow you to pull the assembled biscuits
if you want to add additional condiments or additions.
As you can see, I love my cheese!
Now the fun part, if you call cooking up eggs, is
fun. The bright side is that you can place almost
any desired egg. Do you want it massively
scrambled, poached, or over easy? It doesn't
matter; you're going to dig it the most. As for
myself, I like to fry one side and poke the yolk
once lightly. This way, the egg stays in the most
likely position to fill the biscuit and doesn't
run off the biscuit. Try to consolidate the egg
so that it fits the biscuit perfectly. You don't
want the egg hanging over the biscuit because
it'll likely become brittle during the reheating
process.
And now, for cooking your sausage patties! Cooking
breakfast sausage IS rocket science. The trick to
perfect sausage is to cook low and slow, one side
at a time. This helps from under cooking pork. You
can always tell the doneness on the first side once
the sausage patties turn color/brown around the
edges. Do the same for the other side where the
doneness meets the uncooked surface and becomes
uniform. Wallah! Now your sausage patties will look
beautiful and taste GREAT!
Finally, I placed the biscuit top halves on and
completed the assembly. Now, all that's required
is wrapping them up for the freezer—unless, of
course, you're going to serve them to a
breakfast-hungry group.
So, if you're not planning on sharing a group breakfast
deliciousness and would rather preserve them for future
use, wrap them tightly in parchment paper for storage
in your freezer. Parchment paper is ideal for reheating
as it can tolerate oven temperatures up to 400 F.
Here's the finished product, all wrapped up and ready
for the freezer. Now, I can easily have a great
breakfast sandwich whenever I desire.
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