Maple Sausage Breakfast Pastries

Maple Sausage Breakfast Pastries

I make several versions of these breakfast pastries, but these maple laced sausage filled pastry appeal to those who enjoy the sweet and salty combination of maple syrup and sausage with your pancakes. They have a very simple preparation, and have the added bonus of being able to be made in advance for a low stress morning meal or brunch. These simple pastries are rich and sweet due to the addition of maple syrup, but they're a nice treat for guests or a special breakfast celebration.

Helpful Tips for Making Maple Sausage Filled Breakfast Pastries

• You can prepare the filling one day in advance and chill until assembling for a time saver.
• You can adapt this recipe making more, or less according to your needs. The filling can be frozen if you have any leftover.
• The best biscuits are the flaky kind that can easily be torn apart and divided. I used Grands Big and Flaky Biscuits.
• Serve these Maple Laced Sausage Filled Breakfast Pastries with additional warm maple syrup for dipping.

Other Breakfast Recipes to Add to the Menu

A few other recipes to help on busy mornings:

• Cinnamon Roll French Toast Muffins
• Apple Cinnamon Biscuit Muffins
• Banoffee English Muffins

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Maple Sausage Breakfast Pastries

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Breakfast, brunch

Cuisine: American

Keyword: easy-breakfast-pastries, maple-sausage-breakfast-pastries

Servings: 32 servings

Calories: 155kcal

Author: Melissa Sperka

Ingredients

• 2 16 oz cans big flaky biscuits [i.e. 8 count Grands! Big Flaky Buttermilk Biscuits]
• 1 16 oz package sage flavored sausage
• 1 8 oz block cream cheese
• 5 tablespoon pure maple syrup plus additional for dipping
• 1 large egg beaten

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Instructions

• Brown the sausage in a large skillet over medium-high heat for 8 minutes or until no pink remains. Drain excess fat from the pan.
• Add cream cheese and cook just until the cheese is melted and mixed through.
• Stir in maple syrup mixing until well blended. Use immediately, or chill overnight.
• To assemble: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• Cut each biscuit into two pieces through the middle and flatten each half into a 3 inch circle.
• Place one tablespoon of sausage mixture into the center and fold the dough over the filling. Crimp the edges with a pastry wheel or fork.
• Using a pastry brush, brush each biscuit with beaten egg. Arrange on the baking sheet leaving 2 inches between.
• Bake for 15-18 minutes or until puffy and golden.
• Serve with additional warm maple syrup for dipping.

Nutrition

Serving: 1serving | Calories: 155kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 341mg | Potassium: 9mg | Sugar: 2g | Vitamin A: 8IU | Calcium: 4mg | Iron: 1mg

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