Ever since I started taking Synthroid, I’ve had to find quick alternatives for breakfast, or risk going without. I can’t eat for at least an hour after I take the medication, and the longer I go before eating, the better. So I’ve been making a lot of scrambled eggs, breakfast burritos, other egg sandwiches, etc. I need a protein-heavy breakfast, otherwise my stomach’s grumbling by the time I get to work, and my morning break isn’t until 10:00. For a bit of variety this week, I thought I’d make Sausage Egg and Cheese Biscuits, as a nod to my days slinging burgers at Mickey Dee’s.
Unlike McDonald’s, I tried to go a bit healthier, although really, there’s not too much that’s healthy about a buttery biscuit, sausage, eggs and cheese. Even still, they’re probably not nearly as bad for you as the traditional fast food variety. While I did use regular cheddar, I did make simple baking powder biscuits:
And I used turkey sausage, rather than regular. Bob Evans, no less. A little taste of home, as it were.
I’ve been using turkey sausage lately…I figure now that I’m on Synthroid if I keep up with a decent diet and exercise, my stagnant weight might begin to come off, finally. But it still could be awhile before my thyroid gets itself regulated, so I’m not expecting miracles right now.
- 2 C flour
- 1 Tbsp baking powder
- 2 tsp sugar
- ½ tsp cream of tartar
- ¼ tsp salt
- ½ C butter (1 stick), cut into pieces
- ⅔ C milk
- 2 Tbsp butter, melted
- 10 eggs
- salt & pepper to taste
- hot sauce, optional
- 8 slices cheese of choice (I used Kraft Medium Cheddar Cracker Cuts)
- 8 turkey sausage patties
- To make the biscuits: In a medium mixing bowl, whisk together the flour, baking powder, sugar, cream of tartar and salt. Using a pastry cutter or two knives, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center of the mixture and add the milk all at once. Stir with a fork until moistened.
- On a lightly floured surface, knead the dough 10-12 times, until it is nearly smooth. Roll or pat the dough out till it is ½-inch thick, then cut out biscuits using a floured 2½-inch biscuit cutter.
- Place the biscuits 1 inch apart on an ungreased baking sheet, and bake 10-12 minutes or until golden brown on top. Remove from the oven and brush tops with the melted butter.
- While the biscuits are baking, prepare the eggs and sausage. Whisk the eggs, salt and pepper together in a mixing bowl with a couple dashes of hot sauce, if using. Coat a large skillet with cooking spray, and heat over medium heat. When hot, pour in the egg mixture, and cook by lifting up part of the cooked mixture and allowing the uncooked portion to run underneath. Once the eggs are mostly cooked, but still somewhat “wet,” allow them to set, somewhat like a frittata.
- Using a cleaned biscuit cutter, cut 8 circles from the eggs, and set aside.
- Prepare the sausage according to package directions. To assemble the sandwiches, cut the biscuits in half. Place a slice of cheese on each bottom half, the top with a sausage patty, then top with an egg patty, and the biscuit top.
- If freezing, allow to cool, then wrap in plastic wrap and place in the freezer.
I should note that you will likely have a couple extra biscuits, as well as scraps from the eggs…I made myself a couple egg and cheese biscuits and had those for lunch (my sausage only came with 8 patties). And if you’re not a fan of sausage, you can easily substitute bacon, and make yourself homemade Bacon Egg & Cheese biscuits! Or leave the meat off altogether. You can also lighten them even more by subbing all or part of the whole eggs for egg whites.
No matter what you choose, breakfast is the most important meal of the day (so “They” say)!