If you read my post on Friday about homemade biscuits, it will come as no surprise to you that I’m a fan of McDonald’s Sausage, Egg & Cheese Biscuits for breakfast. I can’t actually say when the last time I ate one was (been months since I even ate at a McDonald’s) but I have never forgotten how much I enjoy them. We’re not really big on fast food here — mostly because we feel a bit like we’ve been drugged after we eat it. You have the insanely full feeling because you just polished off the Super-sized Big Tasty meal and then a few hours later you feel kinda icky and your body starts to crash from all the empty calories and fat. I find it especially noticeable after I haven’t eaten there in a while. Ask the Super Size Me guy — he knows just what I’m talking about.
Anyway, going back to East Germany for a moment; in Thuringen you will find some of the best little sausages in the world. And I actually did find a Thüringer Würst kiosk just a few minutes away from us that was unfortunately not open on the day I discovered it. But since I was still on the delicious sausage high while I flipped through our BoFrost catalog to place an order (frozen food delivery company here in Germany) I came across some similar little bratwurst sausages from Nürnberg. I know, not the same, but I bought them anyway.
So I had the sausages in our freezer for close to a month and still hadn’t figured out how exactly we should best eat them. Until I had a batch of moist, yummy biscuits in front of me. I described the idea to Stefan who was quickly on board and some of the best breakfast sandwiches I’ve ever eaten resulted. We liked them so much that we ate them two mornings in a row and put a massive dent into our biscuit supplies.
We made kroketten (the closest you can get to tater tots in our freezer) and called it a meal but the breakfast sandwiches alone would have been plenty of food. If you have larger biscuits, you might just want to make one monster biscuit instead of two smaller ones.
If you’re living in America, I’m sure you will find an appropriate sausage link or patty to meet your needs. If we want sausage patties here, we’re going to have to make them…or teach our butcher how it’s done. He is already a big fan of t-bones so if we take one of these little breakfast biscuits over to him, we might fully convince him to take care of the task.
Sausage, Egg & Cheese Breakfast Biscuits
Makes 2 very plentiful servings
- 8 BoFrost Original Nürnberger Rostbratwürstl (#411) — still frozen
- Oil for frying
- 2 eggs
- Splash of milk to taste
- Salt & pepper to taste
- 4 biscuits
- 4 slices American cheese
- Add a tablespoon or two of oil to a small skillet, enough to fry the sausages in. Fry sausages about 5 minutes at middle heat or until they are lightly browned outside.
- While sausages are cooking, crack two eggs into a small bowl and add a swallow of milk, salt and pepper to the eggs. Scramble well.
- Add small amount of butter or cooking oil to small skillet and preheat to medium-high heat until butter/oil is melted. Add eggs and allow them to cover the bottom of the pan. Using your best omelet flipping skills, loosen the egg from the sides and bottom of the pan with a spatula and flip it over to cook the other side. Cut into 4 equal pieces. If you can’t keep the eggs together or it sticks, just scramble the eggs at will and we’ll worry about keeping the eggs on the sandwich later.
- Cut biscuits in half and place a layer of egg, then sausage and finally cheese on the bottom half of each biscuit. If you have sausage patties, you can place them on the bottom but with the initial layering order the cheese holds everything together and in place.
- Place breakfast sandwiches on a microwave-safe plate and nuke for about 30 seconds or until the cheese melts. If your oven is warm from baking biscuits, throw them in there instead on a baking sheet for a few minutes.
- Set the upper half of the biscuit on top of your breakfast sandwich and enjoy with plenty of ketchup!