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  • Callie's Buttermilk Biscuits
  • 4 eggs
  • 4 Breakfast Sausage Patties
  • Your Favorite Pimento Cheese
  • 2 cup Whitelily™ all-purpose
  • tablespoons baking powder
  • 1 teaspoon fine sea salt
  • 3/4 to 1 cup tablespoons Whitelily™ all-purpose
  • 1 cup buttermilk


  1. PREPARE biscuits using Callie's Recipe.
  2. COOK breakfast sausage in skillet according to package instructions.
  3. Fry eggs individually to preferred doneness. *To prevent illness from bacteria: cook eggs thoroughly, until yolks are firm.
  4. Open the biscuit sandwich style. Spread Pimento Cheese on the bottom of the biscuit. Layer sausage and fried egg onto biscuit. Top with the other half of biscuit and enjoy!
  5. HEAT oven to 375°F. Coat 12 muffin cups with no-stick cooking spray.
  6. WHISK eggs, brown sugar, melted butter, sour cream, water and almond extract in large bowl. Beat in pancake mix until smooth. Stir in white baking chips and chopped almonds. Divide evenly into prepared muffin cups, filling about half full.
  7. For Almond Topping: COMBINE 2 teaspoons melted butter and sliced almonds in small bowl. Top each muffin with 1 teaspoon almonds, pressing into batter slightly.
  8. BAKE 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run a knife around edge of each muffin before removing from pan.


Serving Size (1/6), Calories 250 (Calories from Fat 50), Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 50mg, Sodium 450mg, Total Carbohydrate 45g (Dietary Fiber 1g, Sugars 22g), Protein 5g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Calcium 15%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

For easier slicing and rich flavor, wrap cooled quick breads in aluminum foil and store overnight before serving.

Baking Tip

Store cakes with buttercream frosting in a cake keeper or under an inverted bowl. Refrigerate cakes with whipped cream or cream cheese frosting.