When entertaining friends and family, or on busy Holiday mornings these Dijon Sausage Filled Breakfast Pastries will hit the proverbial spot. They’re super simple to make thanks to the convenience of using canned biscuits. Dijon mustard gives the rich sausage filling a distinct pop of flavor that makes them irresistable. Brushed with a simple egg wash and baked until puffed and golden, they’re ready to serve with never a crumb leftover.
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Helpful Kitchen Items:
Dijon Sausage Filled Breakfast Pastries
- 1  count can big flaky biscuits [i.e. Grands! Flaky Layers Biscuits]
- 1 lb breakfast sausage
- 8 oz cream cheese softened
- 1/4 cup green onion tops thinly sliced
- 2 Tbsp Dijon mustard more or less to your taste
- 2 tsp Worcestershire sauce
- 1/4 tsp garlic salt
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1 large egg beaten with 1 tsp water
- In a large skillet, saute the sausage over medium-high heat for 6-8 minutes until browned and no pink remains. Drain any excess fat from the pan.
- To the sausage add cream cheese, Dijon, Worcestershire, garlic salt garlic powder, and black pepper. Continue to cook over low heat just until the cream cheese melts. Mix-in the green onions.
- If using immediately, cool slightly. If preparing in advance, place into an airtight container and store chilled until using.
- To prepare: Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
- Cut each biscuit through the middle from end to end making 2 rounds. Flatten each round into a 3-inch circle and place a heaping teaspoon of the filling into the center. Fold the dough over the filling and crimp the edges with a fork or a pastry crimper.
- Brush on all sides with the beaten egg wash and arrange on the baking sheet.
- Place into the oven and bake for 14-16 minutes or until golden and puffed.
- Serve immediately with additional Dijon on the side, if desired.
This recipe will yield 16 pastries or more, depending on how you divide the filling. Be careful not to overfill so the filling will stay inside of the pastry while baking. Leftover filling freezes well.
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