I don’t say this ever, but this may be the best thing I’ve ever eaten. I know, I know those are some big claims. Also I understand that there is nothing earth shattering in this Egg, Sausage and Queso Breakfast Sandwich recipe. It’s just a great combo of flavors from the salty pork sausage, to the velvety queso poured on top, to the savory scallion biscuit. If I had eaten this at an early morning tailgate or as some sort of late night snack, MAN would that have changed the dynamic of my mood.
There are also a few different ways to do this recipe. For instance you can grill the sausage, as I did, and fry the eggs right on the grill in a cast iron skillet. OR, you can fry the sausage in the skillet on the grill and simply cook the eggs in all of that leftover goodness from the sausage. Either way is honestly fine. Lastly, you can cook the sausage separate and add it to the queso for an insanely awesome dip!
This recipe is meant to be easy, on the go, and always on the grill. In fact if you don’t have time to make biscuits, you can replace with bagels, although they won’t be as good.
Bring with you some cooked biscuits,pasteurized prepared cheese product, Ro-Tel, Odom’s sausage, and eggs and you are out the door!
Big the big guy below and MAKE THIS RECIPE!
Egg, Sausage and Queso Breakfast Sandwich
For the Biscuits:
- 3 cups of all purpose flour
- 2 tablespoons of baking powder
- 2 teaspoons of Kosher salt
- 10 tablespoons of ice cold unsalted butter shredded on a grater
- ¾ cup of sliced green onions
- 1 cup of whole milk
- 3 eggs
For the Sandwich:
- 10 eggs
- 1 tablespoon of unsalted butter
- 1 pound of Odom’s Tennessee Pride® Mild Country Sausage cut into 10 slices
- 2 pounds of pasteurized prepared cheese product cut into 1” chunks
- 4 ounces of cream cheese
- 2 cans 10 oz each Ro*Tel® Original Diced Tomatoes & Green Chilies
- ½ cup of small diced sweet onion
- sliced green onions for garnish
Preheat the oven to 375°
Biscuits: In a large bowl mix together the flour, baking powder, shredded ice-cold butter, green onions and salt and then form a well.
In a separate bowl whisk together the eggs and milk and pour them into the center of the flour well.
Use a fork to combine the ingredients.
Once combined sprinkle some flour on a clean surface and slightly roll out the dough until it is 1 inches thick, do not over knead.
Use a circle cookie cutter to make a circle that is about 2 inches across and place them on a sheet pan lined with parchment paper. There should be enough dough to make 10 biscuits.
Bake them for 25 minutes or until golden brown on top. Remove and slice in half.
Queso: Add the cheese product in chunks, cream cheese, strained RO*TEL and sweet onion to a medium sized pot and cook on low heat until melted and combined. Keep warm.
Grill the sausage patties on high heat until grill marks are achieved and the sausages are cooked through. Set aside and keep warm.
In a large cast iron skillet on the grill on high heat, melt a 1/3 of the unsalted butter and cook the eggs until the desired amount of doneness is achieved. Repeat the process until all of the eggs are cooked.
To Plate: Place a sausage patty down on the bottom part of the biscuit. Add on the egg and top off with 2 ounces of the Queso dip, and the other half of the biscuit. Enjoy!