• 8-piece package breakfast sausage patties
• 6 eggs
• 1 8-piece package refrigerated buttermilk biscuit dough
• 8 slices cheddar cheese
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons butter
Crack eggs into small mixing bowl and discard shells. Add salt and pepper. Mix well using wire whisk or fork. Set aside.
Preheat non-stick skillet over medium-low heat for 2 minutes. Place breakfast sausage patties in heated pan and cook for 12-14 minutes, turning half-way through cooking.
Set cooked patties aside. Wipe out pan and discard any leftover grease. Place skillet back on stove over medium-high heat.
Add 1 tablespoon butter to skillet. When melted, add eggs. Cook eggs for about 2 minutes, stirring them gently throughout cooking time. Remove skillet from heat and set aside.
Preheat oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat. Remove biscuit dough from packaging.
Using clean hands, gently flatten and spread 1 piece of dough until it is about 5-6 inches wide. Place 1 slice of cheese, 1 sausage patty, and about 2 heaping tablespoons of scrambled eggs onto the dough. Carefully pull up two sides of dough and pinch them together above the ingredients. Repeat with opposite two sides, then with any remaining open sides until the ingredients are totally covered. Turn the roll over, and place it on a baking sheet.
Repeat the last step with the remaining ingredients to make 8 rolls.
Melt the remaining tablespoon of butter in microwave or on stovetop. Brush the tops of rolls with melted butter.
Place rolls in oven and bake for 15-20 minutes, rotating the pan halfway through baking time. The rolls will turn golden brown on the tops and bottoms when they are finished.
Allow rolls to sit for at least 10 minutes before serving. To store for later, allow rolls to cool completely (about 30 minutes) before packaging them in airtight containers.
Refrigerated rolls can be heated in the toaster oven at 350ºF for 5-10 minutes.