Beef Breakfast Sausage Biscuit (store-bought) Sandwich   recipe provided by the Certified Angus Beef® brand.

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Beef Breakfast Sausage Biscuit (store-bought) Sandwich

Serves 4
Cuisine: American
Category: Sandwiches & Salads, Breakfast, Old-School Classics
Flavorful beef breakfast sausage with egg and cheese inside a flaky biscuit, this sandwich is the epitome of a hearty breakfast. Homemade beef sausage is good for any occasion you would otherwise use store-bought sausage. Store bought biscuit tubes usually make 8 portions, so the sausage and egg portion could be doubled to serve a bigger crowd.
Prep Time
30 mins
Other Time
15 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
  • 1 pound Certified Angus Beef ® ground beef, 80% lean
  • 2 teaspoons kosher salt, divided
  • 3/4 teaspoon fresh cracked pepper, divided
  • 1 teaspoon brown sugar
  • 1 teaspoon granulated onion
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon dried sage
  • 1/8 teaspoon ground nutmeg
  • 5 eggs, beaten
  • 2 tablespoons milk
  • 1 (16-ounce) tube biscuit dough
  • 1 tablespoon butter
  • 4 slices cheddar cheese
  1. Combine ground beef, 1 1/2-teaspoons salt, 1/2-teaspoon pepper, brown sugar, granulated onion, red pepper flakes, granulated garlic, dried sage and nutmeg. Kneed mixture to evenly disperse seasoning then divide into four balls (4 ounces each) and refrigerate. Preheat oven to directions on package of biscuits.
  2. In a mixing bowl combine eggs, 1/2-teaspoon salt, 1/4-teaspoon pepper and 2-tablespoons milk; whisk to combine and set aside.
  3. Place biscuits on a parchment lined baking sheet, brush tops with egg mixture, bake to package directions.
  4. Preheat a large stainless-steel pan or cast-iron skillet to high. Place each ball of beef sausage in pan then use a spatula to smash sausage balls into patties about 5 inches in diameter. Sear on first side about 2 minutes or until well browned (a metal spatula may be required to scrape patties from pan). Flip patties, sear 1 minute or until they reach an internal temperature of 155°F.
  5. Preheat a 12-inch non-stick pan over medium heat, add butter and swirl in pan until melted. Add egg mixture, slowly cook eggs while occasionally stirring with a heat resistant silicone spatula to create “curds” of scrambled egg. Continue to stir eggs until they are almost set and slightly runny. Push egg mixture into middle of pan to create a 12 x 3-inch rectangle. Shingle cheese slices to completely cover eggs, turn off heat, cover with a lid or sheet pan.
  6. To serve cut 4 biscuits in half, place a sausage patty on bottom half. Using a silicone spatula, cut eggs into 3-inch squares, place one square on top of each sausage patty. Finish with biscuit top.
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