Ingredients
1/2
lb bulk spicy pork sausage
4
eggs, beaten
1/4
cup chopped green onions
3/4
cup refrigerated southwest-style hash browns (from 20-oz bag)
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
4
slices (1 oz each) Cheddar cheese, cut in quarters
Preparation
Heat oven to 350°F. Spray cookie sheet with cooking spray.
In 10-inch nonstick skillet, cook sausage over medium heat 7 to 8 minutes, stirring occasionally, until no longer pink. Add eggs and onions; cook 3 to 4 minutes, stirring occasionally, until eggs are set. Remove from heat; stir in hash browns.
Separate dough into 8 biscuits. Separate each biscuit into 2 layers; press each into 4 1/2-inch round.
Top biscuit round with generous 1/3 cup egg mixture and 2 pieces cheese. Top with another biscuit round; press edges with fork to seal. Repeat with remaining ingredients. Place on cookie sheet.
Bake 13 to 18 minutes or until golden brown. Serve immediately.
