Recipe: Muffin-Pan Breakfast Sliders
Serves 2 to 4
tube refrigerated biscuit dough
- 4 ounces
uncooked breakfast sausage, casings removed
- 2 slices
American cheese, halved
Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a standard 12-cup muffin tin with cooking spray.
Press a round of biscuit dough into 4 of the muffin cups. (If you have extra biscuits, save them for another use.) Divide the sausage into 4 portions, use your hands to press each portion into a round, and then place each round in an empty muffin cup. Crack an egg into each of the remaining 4 muffin cups.
Bake until the eggs are set, the biscuits are golden-brown, and the sausage is cooked through, 15 to 17 minutes. Remove the muffin tin from the oven and cool for about 5 minutes.
To assemble the sliders, cut each biscuit in half; place the sausage patty on top of the cheese; top with an egg, a piece of cheese, and then add the biscuit top. Serve immediately.