Breakfast Confetti Sliders

  • Preparation time:
  • 25 min
  • Total time:
  • 1 hour
  • Makes:
  • 6 adult servings
Breakfast Confetti Sliders

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Breakfast Confetti Sliders

Have it for breakfast or for dinner, these versatile sliders are delicious any time of day.

Ingredients

  • 1 450-g pkg turkey sausage , casings removed

Biscuits

  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 tbsp flax meal , optional
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups 35% cream

Omelette

  • 1 tsp olive oil
  • 1/2 small onion , finely chopped
  • 1/2 red sweet pepper , finely chopped
  • 1/2 zucchini , finely chopped
  • 6 eggs , beaten
  • 3/4 cups grated cheddar

Directions

  • Position racks in top and bottom thirds of oven. Preheat to 425F. Spray a large baking sheet with oil. Line another large baking sheet with parchment.
  • Shape sausage meat into eight 3-in.-wide patties. Arrange on parchment-lined baking sheet. Bake in top third of oven, flipping halfway through, until juices run clear when a knife tip is inserted into patties, about 20 min.
  • Stir flours with flax meal, baking powder and salt in a large bowl. Add cream, stirring mixture with a fork, until it starts to come together. Transfer dough to a floured surface and pat into a 1/2-in.-thick circle. Cut into eight 2 1/2-in. rounds with a cookie cutter or drinking glass. Arrange on oiled baking sheet. Bake in bottom third of oven until tops of biscuits are golden, 10 to 12 min.
  • Heat a large non-stick frying pan (about 10 in.) over medium-high. Add oil, then onion, pepper and zucchini. Cook until onion is soft, about 3 min. Pour eggs into pan, then reduce heat to medium-low. When edges are set after 1 min, use spatula to lift an edge, pulling toward the centre and tilting pan to let uncooked liquid egg mixture run underneath. Sprinkle with cheese. Cook, covered, until eggs have set, 4 to 5 min. Transfer omelette to a cutting board and use biscuit cutter to cut out eight 2 1/2-in. rounds.
  • Assemble sliders by cutting biscuits in half crosswise. Layer with sausage patties, then egg rounds. Add top biscuit and serve.

Tip:

Instead of making your own biscuits, save time by using English muffins.

Originally published in the Today’s Parent April 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

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Nutrition (per serving)

  • Calories
  • 527
  • Protein
  • 29 g
  • Carbohydrates
  • 26 g
  • Fat
  • 34 g
  • Fibre
  • 2 g
  • Sodium
  • 713 mg
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