Mini Peaches and Cream Breakfast Pies with Johnsonville® Maple Sausage
Mini Peaches and Cream Breakfast Pies with Johnsonville® Maple Sausage
Ingredients
-
2
cans
refrigerated biscuit dough
-
1
package
(12 ounce) JOHNSONVILLE® Vermont Maple Breakfast Sausage Patties
-
1
can
(15 ounces) diced peaches, drained
-
3
tablespoons
pure maple syrup
-
1
package
(8 ounces) cream cheese, room temperature
-
1/4
cup
granulated white sugar
REVIEWS
Directions
-
Preheat oven to 350˚F.
-
Remove refrigerated biscuit dough from can and separate.
-
Peel off a thin layer of dough from the top of each biscuit, cut into thin strips using a knife or pizza cutter, and set aside to use as a lattice top for your breakfast pies if desired (you can also skip this step and make open faced pies).
-
Flatten the dough of each biscuit until they are about 1/4-inch thick circles. Press biscuit dough circle into the wells of a muffin/cupcake tin creating individual little biscuit cups. Set aside.
-
Cook sausage patties according to package directions, breaking up meat with wooden spoon. Drain sausage.
-
In a small bowl combined sausage, peaches and maple syrup until well coated.
-
Fill each biscuit cup 1/2 to 3/4 full with sausage/peach mixture. In your small bowl, mix together cream cheese and sugar.
-
Spread a dollop of the cream cheese mixture evenly over each filled biscuit cup.
-
Top with a lattice pattern made with your biscuit dough strips if desired.
-
Bake at 350˚F for about 15 to 20 minutes or until tops are lightly golden brown. Let cool 5 to 10 minutes.
-
Enjoy!
