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.
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 timesaver, 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.
When making these 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 16 pastries from one batch of filling. I recommend having an extra can of biscuits on hand just in case or alternatively, you can freeze the leftover filling in an airtight container for a future breakfast treat. Bake a batch and pack them up to take to your next office or church potluck and watch ’em go.
You may also like: Fruit and Cream Cheese Breakfast Pastries, Bacon Egg and Cheese Breakfast Pastries and Puff Pastry Breakfast Pizza.
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Helpful Kitchen Items:
Dijon Sausage Filled Breakfast Pastries
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 16
Ingredients
- 1 [8] 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
Instructions
- 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.
Notes
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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Melissa
Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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Lil says
Melissa
Can these be made and baked then frozen and reheated at a later time
Melissa says
Yes, they can.
Nancy says
Melissa, these look sooo good! And you make it look so easy too. I’ll definitly make these soon!
Melissa says
Thanks Nancy!
Lee says
Amazing looking recipe and best – its for breakfast!!