Your morning needs an easy, over-the-top breakfast sandwich — which is so satisfying it could even double as breakfast for dinner. Premade biscuit dough and pork sausage make it simple, while green goddess dressing and baby arugula keep it fresh.
What You Get
Bulk breakfast sausage (see note below)
Green goddess dressing
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
20 minutes active
45 minutes total
Preheat the oven to 385°F. Line a sheet pan with parchment or foil.
Space the biscuits on the prepared pan, and sprinkle the tops with salt. Transfer the pan to the oven and bake until the biscuits are browned, 35 to 40 minutes.
Toward the end of baking, remove the sausage from the packaging, divide it into 3 equal portions, then shape into patties, about ½ inch thick.
In a large nonstick frying pan over medium-high heat, warm 1½ teaspoons olive oil. Add the sausage patties and cook until nicely browned on the bottom, 3 minutes. Flip and cook until browned on the second side, 2 minutes longer. Transfer the sausage patties to a plate lined with paper towels.
Let the biscuits cool for a few minutes, then split in half. To assemble the sandwiches, place the biscuits on plates, and stack each with a sausage patty and a spoonful of the green goddess dressing. Top with a small handful of baby arugula, grind with pepper, and serve warm.
Contains: milk, eggs, wheat, soy.
Note: The sausage may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.