- Ninja Combi (or air fryer with a steam and crisp function)
- Combi inner pot with rack
- Blender or whisk
- Two 3.5-inch straight-walled ramekins
- Silicone covers or aluminum foil
- Instant-read thermometer
- Butter knife or small offset spatula
A breakfast sausage and egg biscuit made at home beats the drive-thru version every single time, and this one comes together in the Ninja Combi on Combi Crisp in about 15 minutes. A round of tender egg, a browned sausage patty, a slice of melty cheddar cheese, and a warm buttery biscuit. That is the whole thing, and it is delicious.
Here is what makes this one work so well. The Combi steams first and crisps second, so frozen sausage patties thaw and cook gently before the air frying finishes them off, and the eggs come out soft and fluffy instead of rubbery. The eggs cook right in ramekins, which gives you a perfectly round egg that sits on the biscuit without hanging over the edges.
This makes 2 breakfast biscuits at a time, which is just right for busy mornings when you want something warm and filling without a sink full of pans. I use my homemade sour cream biscuits, but store bought biscuits are perfectly fine here. Let me show you how easy it is.
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Suggested Kitchen Tools for Breakfast Sausage & Egg Biscuit
- Ninja Combi (or any air fryer with a steam and crisp cooking function)
- Combi inner pot with the rack
- Blender (or a bowl and a whisk)
- Two 3.5-inch straight-walled ramekins
- Silicone covers or aluminum foil
- Instant read thermometer
- Butter knife or small offset spatula
Ingredients & Substitutions
There are only a handful of ingredients in this breakfast sandwich, and every one of them is easy to swap for something you already have. Let's take a closer look at each one.
Eggs
Used in Recipe: 2 extra large eggs, blended and divided between two ramekins.
What it Does: The eggs are the heart of this sandwich. Blending them for about 10 seconds breaks up the yolks completely and adds a little air, which is what gives you that soft, fluffy texture once they set. Cooking them in a ramekin shapes them into a round that sits neatly on a split biscuit.
Substitutions: Large eggs work just as well, you will simply have a slightly thinner egg round. If you prefer to skip the blender, whisk them by hand until the yolks and whites are fully combined.
Heavy Cream
Used in Recipe: 1 tablespoon of heavy cream blended in with the eggs.
What it Does: A tablespoon of cream is not much, but it makes the cooked egg noticeably softer and fluffier. It is one of those small changes that makes a real difference in the texture.
Substitutions: Milk, half and half, or even water all work. You can also leave it out entirely and the eggs will still cook beautifully, they will just be a little firmer.
Breakfast Sausage Patties
Used in Recipe: 2 frozen breakfast sausage patties, about 3.5 inches across.
What it Does: The sausage is the savory backbone of the sandwich. The pre-steam on Combi Crisp thaws the patties and starts cooking them gently, and then the crisping phase browns them and finishes cooking them through. That is why frozen patties work so well here and never come out dry.
Substitutions: Store bought patties are usually a little smaller and thicker, so they will not cover the whole biscuit, but they taste great. You can also press bulk sausage flat in a pan and cut rounds with a biscuit cutter to get a patty that matches your biscuit. Turkey sausage, a slice of ham, or Canadian bacon are all lovely swaps.
Cheddar Cheese
Used in Recipe: 2 slices of cheddar cheese, one laid on each egg near the end of cooking.
What it Does: The cheese goes on while the egg is still hot and the cover goes back on, so it melts on its own residual heat while the sausage finishes. It also helps hold the sandwich together.
Substitutions: Any cheese that melts well is fair game. American, Swiss, provolone, pepper jack, or Colby jack all work. Use what you like and what you already have in the refrigerator.
Biscuits
Used in Recipe: 2 biscuits, split and warmed in the Combi at the end of the cook.
What it Does: The biscuit carries everything else, so a buttery, tender biscuit is worth the small amount of effort. Warming it in the Combi for the last few minutes softens the inside and lightly crisps the outside.
Substitutions: Homemade sour cream biscuits are my favorite here and they bake up beautifully in the Ninja Combi too. If you want to bake the biscuits from scratch to go with these sandwiches, my Air Fryer Homemade Biscuits come together quickly and bake up flaky and buttery. Store bought biscuits, English muffins, croissants, or a bagel thin all work if that is what you have on hand. For a sharper, saltier biscuit under the sausage and egg, try my Cheddar Jalapeño Biscuits and let the cheese and pepper do the work.
Salt, Pepper, and Butter for the Ramekins
Used in Recipe: A pinch of fine grain sea salt and black pepper on top of each egg, plus about 1 teaspoon of salted butter or neutral oil to coat the ramekins.
What it Does: The seasoning goes on top of the eggs rather than into the blender, because anything mixed in before blending settles to the bottom of the ramekin. Buttering or oiling the ramekin is what lets the finished egg lift out in one clean round.
Substitutions: Any seasoning blend you love works in place of plain salt and pepper. For the ramekins, avocado oil or another neutral oil is a fine substitute for butter. Avoid strongly flavored oils like olive or sesame.
How to Make Breakfast Sausage & Egg Biscuits in the Ninja Combi
From start to finish this takes about 10 minutes of prep and 15 minutes in the Combi. The eggs and the sausage cook at the same time in the same pot, and the biscuits go in for the last few minutes to warm through. Here is everything you need to know!
Blend the Eggs
- Set out 2 extra large eggs and 1 tablespoon of heavy cream.
- Have two 3.5-inch straight-walled ramekins ready, along with silicone covers or a couple of squares of aluminum foil.
- Take 2 sausage patties out of the freezer. There is no need to thaw them.
- Have 2 slices of cheddar cheese and 2 biscuits ready to go.
- Measure ½ cup of water for the bottom of the inner pot.
- Put the rack in the Combi inner pot.
Crack the eggs into a blender, add the tablespoon of cream, and blend for about 10 seconds. That is all it takes. If you would rather not pull the blender out, whisk them by hand until the yolks and whites are completely combined. Do not season them yet, we will do that in a minute and there is a good reason for it.
Prep the Ramekins
Butter or lightly oil the inside of both ramekins. A little leftover butter on a wrapper is perfect for this. Divide the egg mixture evenly between the two, which comes out to roughly ¼ cup in each. There is no need to measure, just eyeball it so they look even. Now sprinkle the top of each one with a pinch of salt and pepper, then cover each ramekin with a silicone lid or a piece of foil wrapped around the rim.
Quick Tip
Season on top, never in the blender. Salt and pepper added before blending sink straight to the bottom of the ramekin, so the top of the egg tastes flat and the bottom tastes over-seasoned. Sprinkled on top, the seasoning works its way down as the eggs set and the whole round tastes right.
Make Your Own Patties (Optional)
If you like to keep sausage patties stocked in the freezer, press bulk breakfast sausage flat in a pan or on a sheet of parchment, then cut rounds with a biscuit cutter so they match the size of your biscuit. Wrap and freeze the patties, and you will have a stack ready any time you want this breakfast. If you already have frozen patties on hand, skip ahead to loading the pot.
Load the Pot
Pour ½ cup of water into the inner pot with the rack in place. Set the 2 frozen sausage patties toward the back of the pot and put the covered ramekins toward the front. Placement matters here, because the eggs come out partway through the cook and you want them within easy reach when the pot is full of steam.
Cook on Combi Crisp
Slide the pot in, close the door, and put the lever up. Select Combi Crisp, set the temperature to 400℉/200℃, set the time to 10 minutes, and press Start. The cycle takes a little longer than 10 minutes because of the pre-steam, and that pre-steam is what does all the magic. It thaws the sausage and cooks it gently, then the crisping phase browns it and finishes it. It treats the eggs beautifully too, no rubbery edges, no tough spots.
Quick Tip
Use Combi Crisp, not Combi Meals or Combi Bake. Those two functions run a much longer steam phase, and by the time they get to crisping, your eggs are overcooked. Combi Crisp gives you exactly the short pre-steam this recipe is built around.
Add the Cheese and Warm the Biscuits
When the countdown hits 5 minutes remaining, open the door carefully because it will be steamy. Pull the pot out and lift the ramekins off. The eggs will already be perfectly cooked. Lay a slice of cheddar on each one and put the covers back on so the cheese melts and the eggs stay warm.
Flip the Sausage and Heat the Biscuit
Flip the sausage patties if you like, slide the pot back in, and drop the biscuits in to warm through. While they warm, split the biscuits in half and butter the cut sides if you want a little extra richness. Pull the biscuits out as soon as they are warm so they do not overcook, and wrap them in foil to hold the heat. When the cycle finishes, check the sausage with an instant read thermometer. You are looking for 165℉/74℃ or higher. Sausage patties vary in thickness, so it is worth the 5 seconds. If you would like them browner than they come out, a minute under the broiler does the trick.
Getting Ready to Assemble
Spread whatever you like on the split biscuit halves. I usually reach for a little jam or a drizzle of syrup. Lay the egg round on the bottom half and set the sausage patty on top, so everything is staged and the sandwich comes together in one motion.
Assemble the Sandwich
Run a butter knife around the edge of each egg to loosen it, and it will lift out in one perfect round. That is the whole beauty of cooking the eggs this way. Set the egg on the bottom half of the biscuit with the sausage patty, close it up, and it is ready to eat. I am a bit of a strange bird about this one, I like ketchup and syrup together, savory and sweet in the same bite. Try it once before you decide.
Alternate Cooking Instructions
- Ninja Foodi pressure cooker with Air Crisp: Add ½ cup of water to the pot, set the covered ramekins and sausage patties on the rack, and pressure cook on Low for 2 minutes with a quick release. Remove the eggs, then Air Crisp the sausage at 390℉/200℃ for 6 to 8 minutes, turning once.
- Air fryer: Air fry the covered ramekins at 350℉/175℃ for 8 to 10 minutes, and the frozen sausage patties at 380℉/195℃ for 10 to 12 minutes, turning once. The eggs will be a little firmer without the steam, so check them at 8 minutes.
- Oven: Bake the covered ramekins at 350℉/175℃ for 15 to 18 minutes. Bake the sausage patties on a sheet pan at 400℉/200℃ for 15 to 20 minutes, turning once, until they reach 165℉/74℃.
- Stovetop and microwave: Cook the sausage patties in a skillet over medium heat until they reach 165℉/74℃. Microwave the covered ramekins at 70 percent power in 30 second bursts until the eggs are just set, usually 2 to 3 minutes total.
Storage & Reheating Instructions
How to Store Leftover Breakfast Sausage & Egg Biscuits
Let the sandwiches cool to room temperature before wrapping them, so condensation does not soften the biscuit.
- Refrigerator: Wrap each assembled sandwich individually and refrigerate for up to 3 days.
- Freezer: Wrap each sandwich tightly in plastic wrap, then place them in a freezer bag. Freeze for up to 2 months.
- If you are feeding a crowd instead of two, my Overnight Breakfast Casserole gives you the same sausage, egg, and cheese flavors from a single pan.
- Components separately: If you would rather keep things crisp, store the eggs, sausage, and biscuits in separate containers and assemble after reheating.
Quick Tip
These sandwiches were made for making ahead. Assemble a batch, wrap them individually, and freeze them. On a busy morning you have a hot homemade breakfast biscuit in a few minutes, and you know exactly what went into it.
How to Reheat Breakfast Sausage & Egg Biscuits
- Ninja Combi: Wrap the sandwich in foil and warm it on Combi Crisp at 350℉/175℃ for 6 to 8 minutes from thawed, or 12 to 14 minutes from frozen.
- Air fryer: Wrap in foil and air fry at 350℉/175℃ for 6 to 8 minutes, then unwrap for the last minute if you want the biscuit crisp.
- Microwave: Wrap the sandwich in a paper towel and microwave at 50 percent power for 2 to 3 minutes from frozen. The lower power keeps the egg tender instead of rubbery.
Frequently Asked Questions
Seasoning that goes into the blender ends up sitting on the bottom of the ramekin instead of spread through the egg. Blend the eggs and cream plain, pour them into the buttered ramekins, and then sprinkle the salt and pepper right on top before cooking. The seasoning sinks in gently as the eggs set, so every bite tastes seasoned.
Straight walled ramekins about 3 to 3.5 inches across are what you want. A 3.5 inch ramekin gives an egg round that matches the biscuit almost exactly. A 2.5 or 3 inch ramekin cooks in the same amount of time, it just gives you a taller egg and a taller sandwich. Ridged or fluted ramekins tend to hold onto the egg, so it tears when you try to lift it out.
Combi Crisp is the function to use here. Combi Meals and Combi Bake run a much longer steam phase, and that extra steam time overcooks the eggs before the crisping ever starts. Combi Crisp gives you a short pre-steam that thaws and gently cooks the sausage, then switches over to crisping to finish it.
The 10 minute time in this recipe is written for frozen patties. Thawed or fresh patties work perfectly fine, you just want to back the time off by a few minutes so they do not dry out. Either way, check the patties with an instant read thermometer and pull them at 165℉/74℃ or higher.
Absolutely. Store bought patties are usually a little smaller and a little thicker than a 3.5 inch patty, and they puff up as they cook, so they will not cover the biscuit edge to edge. They still taste delicious. If you want a patty that matches the biscuit, press bulk sausage flat in a pan and cut rounds with a biscuit cutter.
Butter or oil the inside of each ramekin before the egg goes in. Both were tested and both release the egg cleanly, so use whichever is handy. If you reach for oil, pick something neutral like avocado oil rather than a strongly flavored one. When the eggs are done, run a butter knife around the edge and the round lifts out in one piece.
Breakfast Sausage & Egg biscuit
Equipment
- Ninja Combi (or air fryer with a steam and crisp function)
- Combi inner pot with rack
- Blender or whisk
- Two 3.5-inch straight-walled ramekins
- Silicone covers or aluminum foil
- Instant-read thermometer
- Butter knife or small offset spatula
Ingredients
Eggs
- 2 extra large eggs large eggs work fine as well
- 1 tablespoon heavy cream milk or water can be substituted, or leave it out
- 1 pinch fine grain sea salt sprinkled on top of each ramekin, not blended in
- 1 pinch black pepper or your favorite seasoning blend
- 1 teaspoon salted butter or neutral oil, for the ramekins avocado oil works well; avoid strongly flavored oils
Sandwich
- 2 frozen breakfast sausage patties 3.5 inch patties; store bought patties are usually smaller and thicker
- 2 slices cheddar cheese any melting cheese you like
- 2 biscuits homemade sour cream biscuits or store bought
For Cooking
- ½ cup water goes in the bottom of the inner pot for the steam cycle
Optional for Serving
- 1 tablespoon ketchup optional, to taste
- 1 tablespoon maple or pancake syrup optional, to taste
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Instructions
- Crack 2 extra large eggs into a blender and add 1 tablespoon of heavy cream. Blend for about 10 seconds, or whisk by hand until the yolks and whites are fully combined. Do not season the eggs yet. Seasoning added before blending sinks to the bottom of the ramekin instead of dispersing through the egg.
- Butter or lightly oil the inside of two 3.5 inch straight walled ramekins. Straight walls release the cooked egg in one round piece; ridged ramekins tend to stick.
- Divide the egg mixture evenly between the two ramekins, roughly ¼ cup in each. There is no need to measure, just eyeball it so both are even.
- Sprinkle the top of each ramekin with a pinch of fine grain sea salt and black pepper. Seasoning on top sinks in gently as the eggs cook.
- Cover each ramekin with a silicone lid or a piece of aluminum foil wrapped around the rim.
- Place the rack in the Combi inner pot and pour in ½ cup of water. Set the 2 frozen sausage patties toward the back of the pot and the covered ramekins toward the front, so the eggs are easy to reach first.
- Slide the pot into the Combi, close the door, and put the lever up. Select Combi Crisp, set the temperature to 400℉/200℃, and set the time to 10 minutes. Press Start. Do not use Combi Meals or Combi Bake; the steam time on those functions is too long for this recipe.
- When the countdown reaches 5 minutes remaining, open the door carefully because it will be steamy. Pull the pot out and remove the ramekins. Lay a slice of cheddar on each egg and put the covers back on so the cheese melts and the eggs stay warm.
- Flip the sausage patties if you like, return the pot to the Combi, and add the biscuits to warm them through. Let the cycle finish.
- Take the biscuits out as soon as they are warm so they do not overcook, and wrap them in foil to hold the heat. When the cycle ends, check the sausage with an instant read thermometer for 165℉/74℃ or higher. If you want more browning, run the patties under the broiler for a minute.
- Run a butter knife around the edge of each egg to release it in one piece. Split the warm biscuits, add ketchup and syrup if you like them the way Louise does, set the egg on the bottom half, top with the sausage patty, and close the sandwich.
Notes
• Blend or whisk the eggs before you set up the pot. Once the Combi is running, everything moves quickly.
• Season the eggs on top right before cooking, never before blending. Salt added to the blender settles to the bottom of the ramekin.
• The cream is optional, but it gives the eggs a softer, fluffier texture. Milk or water works too. COOKING TIPS
• This timing is written for frozen sausage patties. If yours are thawed, back the time off by a few minutes.
• Combi Crisp is the function you want. Combi Meals and Combi Bake steam for much longer and will overcook the eggs.
• Sausage in the back, eggs in the front. The eggs come out first, so keep them within easy reach.
• Sausage thickness varies, so check for 165℉/74℃ before serving. The pre-steam does most of the work, so it is rarely an issue.
• The eggs hold their heat under the covers long after the sausage is done, so there is no rush to assemble. RAMEKIN TIPS
• Use straight walled ramekins, about 3 to 3.5 inches across. Ridged ramekins hold onto the egg and it tears coming out.
• A 3.5 inch ramekin gives an egg round that matches the biscuit. A 2.5 or 3 inch ramekin cooks in the same time but gives you a taller egg and a taller sandwich.
• Butter or oil is entirely up to you. Both were tested and both release the egg cleanly. VARIATIONS
• Swap the cheddar for American, Swiss, pepper jack, or whatever melts well in your refrigerator.
• Use a slice of ham, Canadian bacon, or a turkey sausage patty in place of the pork sausage.
• Prep bulk sausage by pressing it flat in a pan and cutting rounds with a biscuit cutter, so the patty matches the biscuit edge to edge.
• Add a pinch of your favorite seasoning blend to the top of the eggs instead of plain salt and pepper. SERVING SUGGESTIONS
• Ketchup and syrup together is Louise's favorite, savory and sweet in the same bite. It sounds odd and it is delicious.
• Hot sauce, honey, or a smear of soft butter on the biscuit are all lovely.
• Serve with fresh fruit or a small bowl of grits for a fuller plate. STORAGE
• Refrigerator: Wrap assembled sandwiches individually and refrigerate for up to 3 days.
• Freezer: Wrap each sandwich in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.
• Reheating: Thaw overnight in the refrigerator, then wrap in foil and warm in the Combi on Combi Crisp at 350℉/175℃ for 6 to 8 minutes. From frozen, microwave at 50 percent power for 2 to 3 minutes, then crisp the outside in the air fryer for 2 minutes. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Variations
- Switch the cheese: American melts the most smoothly, pepper jack adds a little heat, and Swiss or provolone give it a milder, nuttier flavor.
- Change the protein: Use a slice of ham, Canadian bacon, turkey sausage, or a couple of strips of cooked bacon in place of the sausage patty.
- Cut your own patties: Press bulk breakfast sausage flat in a pan and cut rounds with a biscuit cutter so the patty matches your biscuit edge to edge.
- Change the bread: English muffins, croissants, bagel thins, or toasted sourdough all make a delicious sandwich with the same egg and sausage.
- Season it differently: A pinch of everything bagel seasoning, smoked paprika, or your favorite all purpose blend on top of the eggs changes the whole sandwich.
- Add something green: A little baby spinach or a few slices of tomato tucked in after cooking adds freshness without making the biscuit soggy.
More Breakfast Favorites
If mornings like this one are your favorite, here are a few more breakfast recipes worth adding to the rotation. Same easy weekday energy, different flavors to keep things interesting.
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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