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Preheat your oven to 375°F (190°C).
In a skillet over medium heat, cook the breakfast sausage, breaking it into pieces until thoroughly cooked.
Add a handful of fresh spinach to the skillet and cook until wilted.
Roll out each canned buttermilk biscuit to flatten slightly.
Place a tablespoon of the sausage-spinach mixture and a sprinkle of feta cheese in the center of each biscuit.
Fold the edges of the biscuit around the filling, pinching firmly to seal.
Place the sealed biscuits seam side down on a baking sheet lined with parchment paper.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown.
Let cool slightly before serving.
Variations & Tips
For a spicier version, try using spicy breakfast sausage or adding a pinch of red pepper flakes to the sausage mixture. If you have picky eaters, you can leave out the spinach and feta, or substitute with cheddar cheese for a milder flavor. For a vegetarian option, use a plant-based sausage and increase the amount of spinach. You can also add some sautéed onions or bell peppers for extra flavor.
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