Sausage, Egg, and Cheese Buffins

Buffins (breakfast muffins) can be stuffed with just about anything.

These little guys are a stroke of genius my wife came up with a couple of years ago.  We've been doing them in the oven but decided to take them to the next level by baking them out on the grill.  With a little help from a couple of chunks of pecan wood, these things are stupid good!

Pop open a can of Grands Honey Butter biscuits.  Work each biscuit by hand, stretching it out into a piece of dough about six inches in diameter.  Press the pieces of dough down into a greased muffin tin, starting with the middle of the dough in the middle of the cup and working your way out. Allow the extra dough to lap over the edge of each cup.  You will need this dough to fold over the top after the buffins are stuffed.  Fill each cup with a little cheese, precooked sausage, precooked scrambled egg, and a little more cheese.  Fold the remaining dough over the top, sealing off each buffin.

Top with a little cheese or dust with brown sugar before cooking.

Light half a chimney starter of lump hardwood and let it get white hot.  Dump it into the grill and bring the temperature up to 350 degrees.  Add a couple of chunks of pecan or hickory and then put the buffins on.  Close the lid and let them cook for ten minutes before checking on them.  Take them out when they are golden brown.  Let them cool for five minutes before serving.

We usually stuff ours with sausage, egg, and cheese but they can really be stuffed with anything you'd put in a omelette.  Be creative and have fun!