Breakfast Sausage & Egg biscuit
This Breakfast Sausage & Egg Biscuit is made in the Ninja Combi on Combi Crisp, with a round egg, a browned sausage patty, and melted cheese. The steam and crisp cycle cooks frozen sausage and tender eggs together in about 15 minutes.
Servings: 2 sandwiches
Calories: 612kcal
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
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
PREP TIPS
• 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.
• 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
Serving: 1sandwich | Calories: 612kcal | Carbohydrates: 29g | Protein: 23g | Fat: 44g | Saturated Fat: 17g | Cholesterol: 246mg | Sodium: 1048mg | Potassium: 264mg | Fiber: 1g | Sugar: 3g