Savory Pumpkin Biscuit Breakfast Sandwich
Ingredients
For the Pumpkin Biscuits...
- 2 cups flour
- 1/4 cup brown sugar
- 2 1/2 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter cold
- 1/3 cup buttermilk
- 3/4 cup pumpkin puree
For the Breakfast Sandwich...
- 1 lb chicken sausage formed into 6 patties
- 6 eggs
- 2 cups spinach
- 1/4 cup roasted red pepper cream cheese spread
- 2 tbsp butter melted
Instructions
For the Pumpkin Biscuits...
- Pre-heat oven to 425 degrees F.
- Mix together flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Grate in butter. Mix together the buttermilk and pumpkin puree. Add to flour-butter mixture until a dough forms, being careful not to overwork.
- Drop biscuits onto greased cookie sheet in 6 equal portions.
- Let biscuits cool and store in an air tight container.
For the Breakfast Sandwich...
- In a non-stick frying pan, fry the sausage for 2-4 minutes per side. Set aside. Fry eggs to desired doneness. Re-warm the biscuits.
- Split biscuits. Assemble the sandwich by placing the spinach on the bottom biscuit and then layering with the sausage, then egg and finally the red pepper cream cheese spread.
Notes
I like my fried eggs with a bit of a runny yolk. That said, if you are making these sandwiches to eat on the trail, that can create a bit of a mess, and you may want to consider a harder cook.