Breakfast: Savory and Sweet Breakfast Biscuit Sliders

Pillsbury® Grands!® biscuits spread with a hint of strawberry butter surround sausage and spinach patties in this deliciously different breakfast sandwich.

This recipe includes superfoods such as:

Spinach

Health benefits of Savory and Sweet Breakfast Biscuit Sliders

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1 lb bulk pork sausage
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/8 teaspoon freshly ground pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 egg
2 teaspoons water
1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated Southern Style biscuits (8 biscuits)
1 tablespoon Crisco® Pure Canola Oil
1/4 cup seedless strawberry jam
3 tablespoons unsalted or salted butter, cut into 1/2-inch pieces
32 cocktail picks, if desired
8 fresh strawberries, quartered, if desired

Instructions

Heat oven to 350 °F. In large bowl, mix sausage, spinach, pepper, garlic powder and onion powder. Shape mixture into 8 patties, 3 inches in diameter.
In small bowl, beat egg and water with wire whisk or fork until blended. Separate dough into 8 biscuits. On ungreased cookie sheet, place biscuits 2 inches apart; brush with egg mixture. Bake 11 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack.
Meanwhile, heat 12-inch nonstick skillet over medium heat. Add half of the oil and 4 sausage patties; cook 5 to 8 minutes on each side or until pork is no longer pink in center. Remove to paper towel-lined plate; cover with foil to keep warm. Repeat with remaining oil and patties.
In small microwave bowl, microwave jam uncovered on High 20 to 30 seconds or until hot and bubbly; stir in butter with wire whisk until melted. Using serrated knife, split biscuits. Spread 2 teaspoons strawberry butter on cut sides of each biscuit. Fill biscuits with patties. If desired, place 4 cocktail picks in each sandwich, one in each quadrant; cut sandwiches into quarters with serrated knife. Garnish with strawberries.