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Sausage, Egg and American Cheese Biscuit
Melissa Hart

Sausage, Egg and American Cheese Biscuit

A good biscuit sandwich needs a sausage patty wider than the biscuit because the meat shrinks. Flatten the patty thin and give it a hard brown crust. American cheese is the right move here; it melts into the craggy biscuit instead of sliding off in one piece.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb breakfast sausage
  • 4 large eggs
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tsp neutral oil
  • 4 slices American cheese
  • 4 large baked biscuits split

Method
 

  1. Divide the sausage into four portions and press each into a patty about 1/2 inch wider than a biscuit.
  2. Heat a skillet over medium heat and cook the patties for 4 to 5 minutes per side until deeply browned and 160°F inside.
  3. Transfer the sausage to a plate, wipe the skillet and add the neutral oil.
  4. Crack the eggs into the skillet, break the yolks, season with salt and black pepper, and cook for 2 to 3 minutes per side until 160°F.
  5. Top each egg with one American cheese slice and cover for 30 seconds.
  6. Stack one sausage patty and one cheesy egg inside each warm biscuit.