Breakfast Sandwiches’

Neva Jones

2 (16 1/3 oz) cans refrigerated buttermilk biscuits

10 eggs

1 pound ground sausage

8 slices sharp cheddar cheese

Dry mustard (to taste)

Garlic salt (to taste…go easy)

Butter or margarine

Bake biscuits according to package directions.  While biscuits are baking start browning sausage.  In a bowl, combine eggs, dry mustard and pepper.  Add egg mixture to the browned sausage and cook until eggs are done.  After biscuits have cooled, cut them in half and spread with butter.  Sprinkle buttered biscuits with garlic salt (don’t add the salt to the eggs while they are cooking, the salt will make the eggs rubbery.)

Cut cheddar cheese slices into fourths.  Put one fourth of cheese slice on bottom half of biscuit.  Spoon a small amount of cooked egg and sausage mixture on top of the cheese.  Place top of biscuit onto sandwich.  Wrap each sandwich in wax paper and put them in large freezer bags.  Place them in the freezer.  To reheat, leave sandwich in wax paper and microwave o high for approximately one minute a minute and a half.