I’ve been making these Stuffed Breakfast Biscuits for a couple of years now. I’m not sure what inspired me to make them, maybe a cross between my Chicken Pot Pie Biscuits and my Egg muffins but whatever inspired me I’m glad I was. These came out exactly as I expected them too and are so delicious each and every time.
What I love most about these is that you can literally put whatever you want in them. Don’t like cheese? Leave it out. Want to use egg whites? Go for it. Prefer ham over sausage or even bacon? You can do that too. With that being said I felt that sausage would be easy than bacon so that’s the route I went. Ham is next on my list to try!
These do take a bit of time to make so what I typically do is double the recipe and freeze half of them. Directions for freezing will be later on suffice it to say they freeze great and they reheat great! Let’s get started.
In a large pan over low to medium heat cook 8oz of ground sausage. While the sausage is cooking whisk together 8 eggs.
When the sausage is done, drain and set aside.
Scramble the eggs in the same pan over low to medium heat. While the eggs are cooking grate 8oz of cheese and set aside. When the eggs are finished combine them with the sausage and set aside.
On a floured surface roll out the biscuits.
They don’t have to be too stretched out but they do have to be big enough to put in the muffin tin and hold the egg/sausage mixture and the cheese!
Now it’s time to stuff the biscuits! You want to spread the eggs/sausage evenly among the biscuits. It will seem like a lot you want to STUFF these bad boys! Then top them with cheese!
Repeat until all muffins are filled and then seal shut by gathering the side up and pinching them together.
Bake at 350°F until the tops are golden brown approximately 15-20 minutes.
Don’t they look delicious?
They’re perfect for on the go and also enjoying on a lazy Sunday morning like we did!
As I mentioned earlier I like to double this recipe. The first half my family and I eat for breakfast and we refrigerate the rest for breakfast throughout the week. The second half I let cool then freeze on a baking sheet, once they’re completely frozen I toss them in a freezer safe bag. To re-heat wrap in a paper towel and microwave for one minute OR use your toaster over for about 4 minutes or until warm.
Ingredients
Directions
- In a large pan over low to medium heat cook 8oz of ground sausage. While the sausage is cooking whisk together 8 eggs.
- When the sausage is done, drain and set aside.
- Scramble the eggs in the same pan you cooked the sausage in over low to medium heat.
- While the eggs are cooking grate 8oz of cheese and set aside.
- When the eggs are finished combine them with the sausage and set aside.
- On a floured surface roll out the biscuits.
- Fit the rolled out biscuits into the muffin tin pan. Spread the sausage and egg mixture evenly into the 8 biscuits. Top with cheese.
- Gather the sides of the rolled out biscuits and pinch together to seal.
- Bake at 350°F until the tops are golden brown approximately 15-20 minutes.
I love how you can freeze them for reheating, perfect for a quick breakfast during the week, these are like mini hot breakfast pockets. Love this!