This recipe for these Dijon Sausage Breakfast Pastries are ideal for any occasion whether you're entertaining friends and family, or planning a Holiday brunch menu. They feature canned biscuits stuffed with a rich sausage filling seasoned with Dijon giving them a distinct pop of flavor. Bake them until puffed and golden and they're ready to serve.
Easy Dijon Sausage Breakfast Pastries Recipe
I have a confession, I don't often use canned biscuits as an ingredient in my recipes. That said, they're convenient and work like a charm for these sausage filled pastries. For a time saver, I often make the filling the night before I plan to serve them and pop it into the fridge overnight to chill. The next morning, I quickly roll out the dough rounds, stuff them with the prepared filling and bake them off just before serving fresh from the oven piping hot.
How to Make the Best Dijon Sausage Breakfast Pastries Recipe
- Ingredients you'll need to make homemade Dijon Sausage Breakfast Pastries: Canned biscuits, breakfast sausage, Dijon mustard, softened plain cream cheese, green onions, worcestershire sauce, granulated garlic or garlic powder, onion powder, black pepper and one large egg beaten with water for the egg wash.
- Kitchen tools you'll need: A large non stick surface or silicone mat, skillet, large spoon or rubber spatula, measuring cups and spoons, small bowl, whisk or fork, pastry brush and sheet pan for baking.
- When making these easy biscuit pastries, there can be variables. By that I mean, depending on how liberal you are when filling the dough, you may be able to yield more than sixteen pastries from one batch of filling.
- I recommend having an extra can of biscuits on hand just in case you can stretch the filling into more servings.
- You might also choose to make a half batch and freeze the leftover filling in an airtight container for a future breakfast treat. It will keep for up to 2 months.
- You can use fresh chives in place of green onions in the sausage filling.
- Bake a batch and pack them up to take to your next office or church potluck and watch 'em go.
- Store baked Dijon Sausage Breakfast Pastries chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
More Easy Breakfast Recipes to Make
- This Farmer's Breakfast Skillet is delicious for breakfast, brunch or supper.
- Sausage and Egg Breakfast Turnovers are terrific for breakfast on the run.
- Bagel Breakfast Sandwich Recipe is hearty and filling.
- These Breakfast Enchiladas are smothered with a cream salsa verde sauce.
- Make these Egg Muffins in single servings in a cupcake pan.
- Fluffy Southern Buttermilk Biscuits are a winner at any meal.
- Make your own homemade Breakfast Sausage and form it into patties. Freeze them and you'll have sausage ready when you need it!
- Breakfast Kabobs from Food Network.
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Helpful Kitchen Items:
Dijon Sausage Breakfast Pastries (Using canned biscuits)
Servings: 16 servings
- 1 16 oz  count can big flaky biscuits [i.e. Grands! Flaky Layers Biscuits]
- 1 lb breakfast sausage
- 8 oz cream cheese softened
- ¼ cup green onion tops thinly sliced
- 2 tablespoon Dijon mustard more or less to your taste
- 2 teaspoon Worcestershire sauce
- ¼ tsp garlic salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 large egg beaten with 1 teaspoon water
- To make the filling: 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.
Serving: 1serving | Calories: 157kcal | Carbohydrates: 8g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 477mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
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Amazing looking recipe and best - its for breakfast!!
Melissa, these look sooo good! And you make it look so easy too. I'll definitly make these soon!
Can these be made and baked then frozen and reheated at a later time
Yes, they can.