Stuffed Breakfast Biscuits
Canned biscuit breakfast recipes are some of my family's favorites, and these Stuffed Breakfast Biscuits are no exception. We love these easy sausage, egg, and cheese biscuit bombs! They are essential for when those crazy on-the-go mornings hit home, and you only need four ingredients.
Servings: 8 biscuits
Chef Alli
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Ingredients
- 1/4 pound ground pork sausage
- 4 large eggs, beaten
- 16.3 ounce can Grands refrigerated biscuits 8 count
- 1/2 cup shredded cheddar cheese, we prefer sharp cheddar
- Melted butter, for brushing biscuits once baked
Instructions
- In a skillet over medium heat, brown the sausage until fully cooked throughout; drain any fats that accumulate in the skillet. Remove the cooked sausage to a bowl and reserve.1/4 pound ground pork sausage
- In the same skillet still over medium heat, scramble the eggs cooking them until just cooked throughout; season to taste with kosher salt and pepper.4 large eggs, beaten
- Remove the canned biscuits from refrigeration and open; let the biscuits rest for 5 minutes on the counter. After the rest, roll out the biscuits on a lightly greased cutting board, flattening them to 1/4-inch thickness.16.3 ounce can Grands refrigerated biscuits
- Top each biscuit with some cooked sausage, some scrambled eggs, and some shredded cheese placing the ingredients to one side of each biscuit, taking care not to overfill them.1/2 cup shredded cheddar cheese, we prefer sharp cheddar
- Fold each biscuit over the filling, then use a fork to crimp the edges together so the dough is well sealed.
- To Bake: Preheat the oven to 350 degrees F. Place the stuffed breakfast biscuits onto a greased baking sheet; bake on the center oven rack for 15-20 minutes or until golden brown.
- To Air Fry: Place the stuffed breakfast biscuits onto the greased air fryer rack not touching each other; air fry for 10-12 minutes or until cooked throughout and golden brown. **You may have to air fry the breakfast biscuits in batches, depending on your air fryer. A rack-style air fryer (instead of a basket-style) works best for making stuffed breakfast biscuits.
- Brush the warm stuffed breakfast biscuits with melted butter, if desired; serve at once.Melted butter, for brushing biscuits once baked
Notes
Recipe Tips
Stuffed breakfast biscuits are easily customized. You can change out the meat and the cheese for varieties and combinations you prefer. My family likes ham and Swiss with the scrambled eggs and also bacon with Provolone.
When you bake the stuffed breakfast biscuits make sure they are golden brown on both the top and the bottom. Use a heavy-duty baking sheet so they brown evenly.
Letting the canned biscuits rest on the counter after you open the tube helps the biscuits roll out more easily so you can fold them over the filling better.
Letting the canned biscuits rest a bit also helps the edges crimp together to seal better, keeping your filling inside.
If your grocer happens to be experiencing a canned biscuit shortage, you can use crescent roll dough to make stuffed breakfast biscuits. The crust isn’t quite as thick but it still works just fine. You may need to reduce the baking time by a couple of minutes.
Nutrition
Calories: 314kcalCarbohydrates: 28gProtein: 10gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 100mgSodium: 712mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 201IUVitamin C: 0.1mgCalcium: 92mgIron: 2mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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