A full breakfast baked directly into a biscuit: sausage, soft egg, sharp cheddar and roasted poblano, with honey butter because… why not?

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8 oz breakfast sausage

5 large eggs

1 poblano pepper

2½ cups all-purpose flour

1 Tbsp baking powder

1 tsp kosher salt

½ tsp garlic powder

8 Tbsp cold unsalted butter, cubed

1 c sharp cheddar, shredded, plus more for topping

2 Tbsp green onion, sliced

¾ - 1 c cold buttermilk

Black pepper

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Honey Butter:

4 Tbsp salted butter, softened

2 Tbsp honey

Pinch flaky salt

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1. Roast the poblano over a flame or under the broiler until charred. Cover for 5-10 minutes, then peel, seed and dice.

2. Brown the sausage, breaking it into small pieces. Transfer to a plate and cool.

3. Whisk the eggs with salt and pepper and soft-scramble them. Pull them while they're still slightly underdone. Cool, then break into bite-size chunks.

4. Heat the oven to 425°F/220°C. Whisk the flour, baking powder, salt and garlic powder. Cut in the cold butter with a fork, or even your hands, until pea-size pieces remain.

5. Toss in the cheddar, poblano, sausage, and green onion. Gently fold in the egg.

6. Add ¾ c buttermilk and fold until a shaggy dough forms, adding a little more only if needed.

7. Scoop into 12-15 biscuits, using an ice cream scoop. I like to put a little more cheese on top. Bake 18-22 minutes, until they puff up a bit and are deeply golden.

8. Mix the softened salted butter, honey and flaky salt. Serve with the warm biscuits.

Storage & Reheating:

Storage: Refrigerate for up to 4 days or freeze for up to 2 months. Keep the honey butter refrigerated separately.

Reheat: Reheat in a 325°F/160°C oven or air fryer until warmed through.

Tags: baking, biscuit, breakfast, condiment, egg, freezer-meal, make-ahead, nut-free, sausage

Bare Minimum - Substack (September 12, 2026)