Stuffed Breakfast Biscuits
Stuffed breakfast biscuits are a handheld sammie that you won’t need to hit the drive thru anymore. Sausage, egg and cheese wrapped inside canned biscuits to start your day.
My daughter works at Ulta that has a Barnes N Noble next door with a Starbucks. She would run in there on her lunch break and grab a stuffed biscuit from their cafe. She told me she can enjoy her lunch break without running to Barnes and Noble.
Start with a tube of buttermilk biscuits or you can make your own biscuits. Separate the biscuits and roll to 6″ diameter.
Cook the sausage and set aside to cool. Then cook the whisked eggs with the spices until cooked but moist. Set the eggs aside to cool.
Once the sausage and eggs are cooled mix the eggs and sausage with the cheese. I like the American cheese slices because of how it melts. It gives that ooey gooeyness that I love.
I use parchment paper to line the baking sheet to cook the biscuits for easy clean up. Also, the parchment keeps the biscuits from sticking to the baking sheet.
A great thing about these stuffed breakfast biscuits is you can prep them to the cooking stage. Cover them and refrigerate overnight.
I did make a repeat of these breakfast biscuit sandwiches with a few tweaks. Not using egg wash and that is the way I will make them in the future. I mixed the stuffing ingredients together before stuffing the biscuits instead of layering the ingredients. Using American cheese slices and not shredded cheese makes the biscuits creamier, a little like biscuits and gravy.
Here is another great recipe from Pillsbury for ham and cheese breakfast bombs.
One of my favorite breakfast recipes from my blog is Airfryer Egg Bites.
Stuffed Breakfast Biscuit Sandwiches
Ingredients
- 1 tbsp butter
- 3/4 lb breakfast sausage-pork
- 6 eggs
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 16oz package buttermilk biscuits
- 1/2 cup extra sharp cheddar cheese-divided
- 4 slices American cheese
Instructions
- Preheat oven to 350'. In a non-stick skillet melt butter, then cook sausage until browned and crumbly. Remove sausage from pan with slotted spoon to a medium bowl. Leave drippings in pan.
- In a large bowl, whisk eggs, salt, garlic powder and pepper. Add egg mixture to skillet over medium low heat. Stirring frequently, until eggs are cooked still moist. About 2-3 minutes. Stir eggs into sausage and let cool for 20 minutes.
- Line a baking sheet with parchment paper. Add shredded cheese and tear cheese slices into bite size pieces, add to egg mixture. Stir to combine.
- On a lightly floured surface roll out biscuits to a 6" circle. Place on parchment paper. Divide egg mixture evenly between the rolled biscuits. Be careful to not overfill biscuits or you won't be able to seal them. If you have leftover filling grab a spoon and enjoy.
- Pull up opposite sides of dough and pinch together. Repeat on other side and then pinch the seams together. Place seam side down on baking sheet.
- If you would like to add an egg wash you can do so at this point
- Bake for 20 minutes, let cool for 5 minutes before enjoying. These freeze well, just wrap in plastic wrap before freezing. If keeping for long term use a vacuum sealer.