Sausage And Egg Breakfast Bombs Recipe

Ingredients

1

tablespoon olive oil

1/2

lb pork breakfast sausage

6

eggs, beaten

1 1/2

cups coarsely chopped fresh spinach leaves

Salt and pepper to taste

3

cans (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)

1

egg

1

tablespoon water

1

cup maple-flavored syrup, warmed

Preparation

Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In large skillet, heat oil over medium heat. Cook sausage in oil 6 to 8 minutes, stirring occasionally to crumble, until no longer pink; drain. Add beaten eggs; cook, stirring frequently, until eggs are thickened but still moist. Stir in spinach; cook just until wilted. Remove from heat; season with salt and pepper.

Separate each can of dough into 10 biscuits; flatten each biscuit into thin round. Spoon 1 heaping tablespoon egg mixture onto center of each round. Fold edges up and over filling; pinch to seal. Place biscuits, seam sides down, in baking dish.

In small bowl, beat 1 egg and the water. Lightly brush tops of biscuits with egg mixture.

Bake 15 to 20 minutes or until golden brown. Serve biscuits warm with syrup.