Tuesday, January 6, 2015

Semi Homemade Stuffed Biscuits, Two Ways

My husband eats meat, and I don't. People always ask how meals at home work with one vegetarian and one meat eater. Well, it's really pretty simple. He eats on Mondays, Wednesdays and Fridays. I get my fill on Tuesdays, Thursdays and Saturdays. Sundays, we toss a coin... Yes, of course, I'm totally kidding. It's actually really easy to make one meal that accommodates both of us. In our house, nearly all of our meals are made in two versions: half with meat, and half without. It's not hard to accomplish. We just make the same base for both of us (pasta, rice, salad, whatever) and add meat to half when it's called for, and a vegetable protein (or nothing) to the other half. This is one of those recipes. Warm, flaky biscuits stuffed with eggs, cheese, real sausage, and faux sausage. Boom.


Refrigerated flaky biscuit dough
Muenster cheese
Refrigerated sausage patties
Vegetarian "sausage" patties
2 eggs

How to:

Line a baking sheet with parchment paper and pre-heat the oven to 350 degrees. Lay the refrigerated biscuits out on your baking sheet and set aside. Heat a drizzle of olive oil in a small skillet on low heat. In a small bowl, whisk two eggs with a splash of milk. Pour into the heated skillet and scramble with a whisk for about 1 minute or until just cooked through. Set aside. Cook the refrigerated sausage patties according to the package directions. Break up into small pieces with a fork. Gently pull apart the layers of each biscuit to make two halves. Layer a small piece of cheese, scrambled eggs and sausage on the bottom half of each biscuit. Place the top half over the fillings and pinch the sides closed. Stick a toothpick in each of the vegetarian sausage filled biscuits so that you don't get them mixed up. Place in the heated oven and cook for about 15 minutes or until golden brown. Remove from the oven and plate them right away. We cut each one in half to let any steam escape, but that's up to you!



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