When I was growing up, one of the highlights of childhood was getting to eat a sausage and egg biscuit. We would drive to the Crystal Grill, the family restaurant, and have them for Sunday breakfast. Once I grew up, I almost never ate them because they were so unhealthy! Now that I’m trying a high-fat low-carb diet, I’ve found a new path to having a Sausage and Egg Biscuit for breakfast. Here’s how to make a sausage and egg biscuits everyone will enjoy.
- 1 cup Carbquik
- 1/3 cup heavy whipping cream
- 1 oz. Jimmy Dean regular pork sausage
- 1-2 teaspoons extra virgin olive oil
- 1 egg
Step 1: Make the Biscuits
The key ingredient in these are the biscuits. Carbquik makes the best low carb baking mix for waffles, pancakes and of course, biscuits! Since I was unable to find it in the grocery store, I ordered mine on Amazon. The recipe calls for 2 cups of Carbquik and 2/3 cups of water. Since I’m single, I halved the recipe and to make it higher in fat, I used heavy whipping cream instead of water. Since the dough is thick you have to knead it with your hands. You can add a tablespoon or two of water to make the kneading easier. I use a circular biscuit cutter to get that diner look and feel. Then, I bake them in the toaster oven at 350-375 degrees Fahrenheit for about 14 minutes or until golden on top.
Step 2: Sausage Patty
I never allowed myself to eat processed meats simple because they were so processed. The natural product, foodie in me detested these products. when I learned that to be a MAD dieter, I needed to incorporate bacon and fatty sausage into my diet, I started at Whole Foods. Although I find a large number of high-fat, low-carb products there, the pork sausage never quite tasted right. After a time trying, I reverted to a classic Jimmy Dean pork sausage that comes in mild, regular and hot styles. I’m a small person, so I started with 1 ounce of meat instead of 2 that are on the package’s serving size. I grilled it on a medium low temperature to cook it thoroughly without burning the outsides. All these meats are best cooked on low to medium low for the best texture.
Step 3: Scrambled Egg
Crack one egg per biscuit into a skillet with 1-2 teaspoons of Extra Virgin Olive Oil or butter per egg. Again cook the egg on a low to medium temperature. My trick here is to crack it whole and use a chopstick to mix it up. The use a spatula to constantly scrape the outside of the skillet to the center to your desired consistency. I like my scrambled eggs slightly moist, instead of fully cooked through. Feel free to add salt, pepper, shredded cheese and one of my favorites, tarragon, to your eggs..
Step 4: Assemble Your Sausage and Egg Biscuit
Cut your biscuit in half, add your patty tot the bottom layer for stability, then your egg and top with the top half of your biscuit. Add additional butter or jam for the salty sweet sensation and enjoy a fantastic breakfast treat that is filling, fatty and only 2 net carbs!
Nutritional information for 1 Sausage Egg and Biscuit:
Also published on Medium.