Breakfast Yumminess: Sausage Rounds

I picked up this unique recipe from a friend in Dallas years ago.  I had never seen a recipe quite like it before or since.  We have used this hearty recipe for many parties, and it is always a crowd pleaser.

Sausage Rounds

1 can flaky buttermilk biscuits
2 cups grated Monterey Jack or Mexican blend cheese
1 lb sausage, cooked and drained
2 Tbsp Parmesan cheese, cooked and grated
2 eggs

Preheat oven to 325. Lightly grease muffin tins. Divide biscuit into thirds by separating the layers of the raw biscuit dough.  Place each third into a muffin cup. Mix remaining ingredients together. Place one heaping tablespoon of mixture into each muffin cup over biscuit dough.  Bake 25 minutes.

Makes 24 Sausage Rounds

My friend says that these freeze well for a quick breakfast - ours never make it as far as the freezer.   I have used reduced fat sausage many times in the recipe, and it definitely seems to keep the rounds from being quite so heavy.

      

Looking for more creative breakfast ideas?  Check out this cookbook which has been a staple in our household for the past 15 years.  The lemon ricotta pancake recipe is amazing!