When I was coming up with ideas of what to pair with their breakfast sausage for the contest, I knew I wanted to do something on the sweet side. Without fail, every breakfast choice I am given, I go for the sweet choice; a danish over a bagel, pancakes over an omelet, a cinnamon roll over biscuits and gravy. Since peaches were in the prime of their season, I thought they would make the perfect addition to my recipe. To bring everything together I enhanced the Johnsonville® Vermont Maple Breakfast Sausage with some sweet maple syrup and added cream cheese for a sweet and savory peaches and cream mixture. At first I was going to roll the mixture up in crescent but wanted something with more of cute presentation. After my miniature fruit pie recipe/tutorial took Pinterest by storm, I knew this reader favorite would make the perfect presentation. I crossed my fingers and stuffed my sweet and savory mixture into biscuit dough cups topped with a lattice design to resemble adorable little mini pies. They baked up tender and flaky with a perfect golden brown top.
I started by rolling out a can of refrigerated biscuit dough for the "crust" of my mini breakfast pies.
I pressed the dough into a muffin pan and filled them with my sausage, peaches and cream mixture.
For the full effect, I created a lattice top for my mini breakfast pies out of the extra biscuit dough.
Mini Peaches & Cream Breakfast Pies
- 2 cans refrigerated biscuit dough
- 1 package (12 ounce) Johnsonville® Vermont Maple Breakfast Sausage Patties
- 1can (15 ounces) diced peaches, drained
- 3 tablespoons pure maple syrup
- 1(8 ounce) package cream cheese, room temperature
- 1/4 cup granulated white sugar
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.