Buttermilk Biscuit with Sausage Patty, Cheesy Chive Omelet and Tomato Chutney

Melt 1 tsp. of the butter in a non-stick skillet over medium heat. Cook the sausage rounds from frozen, turning frequently, until golden and cooked through, about 8 to 10 minutes.

While the sausage rounds are cooking, prepare eggs. Whisk the eggs in a small bowl and season with salt, pepper and chives. Melt 1 tsp. of butter in an 8” non-stick skillet over medium heat. Pour in the eggs and swirl the skillet so the eggs fill the bottom of the pan. Cook gently until the eggs are just set, about 2 to 3 minutes. Remove the skillet from the heat. Fold the eggs up with a spatula 3 times to create a little folded egg omelet. Cut in half with a knife. Place cheddar cheese slices on top of the eggs, cover the skillet and let melt slightly, about 1 minute.

To assemble, split the buttermilk biscuits in half and spread the bottom with tomato jam. Layer each biscuit with an egg and cheese omelet on the bottom and top with a breakfast sausage patty. To serve, place the biscuit lid on top and enjoy while hot.