Stuffed Biscuits Recipe
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These Stuffed Biscuits are filled with sausage, egg, and cheese and make a delicious portable breakfast that kids love! It’s simple and yummy comfort food!
I enjoy this served with a Fruit Salad.
Stuffed Biscuits Recipe
There’s just a whole lot of goodness right here. Obviously, this is a simple recipe of sausage, egg, and cheese are baked inside biscuits. I realize you can just slice your biscuit open and make a sandwich with the sausage egg and cheese. However, kids like novelty and sometimes it takes a little creativity to get the little ones to eat. Offering meals in a fun and unique way almost always will get them to eat it.
As well, The Stuffed Biscuits are great for when you’re eating on the run or have to take breakfast or a snack to the kids’ sports team, etc.
By using large-sized canned biscuits, I cut the prep time in half. Of course, if you want you can make biscuits from scratch and use them. Just make sure you don’t get them too thick or you’ll have all bread and not ‘goody’ in the biscuit muffins.
Stuffed Biscuits Ingredients
There are just four ingredients to this breakfast
- 8-count Pillsbury Grands Biscuits
- Eggs
- Breakfast sausage
- Cheese
How to Make Sausage Egg and Cheese Stuffed Biscuits
- First, cook your sausage. You can either cook patties or crumble them.
- While the sausage is cooking, I like to put the biscuits in a muffin tin. If you get canned biscuits with layers, they’re easier to divide into two parts. After you divide the biscuit, flatten it into a larger disc with your hand. Then, press on a layer in the bottom of a greased, regular-size muffin tin.
- Next, when the sausage is cooked, remove it from the pan and drain it on paper towels.
- Pour most of the grease from the pan and turn the stove to low.
- Crack the eggs into a small bowl and whisk. Add salt and pepper if desired.
- Next, pour the eggs into the same pan you cooked the sausage and stir with a spatula until they’re soft-scrambled. They’ll finish cooking in the oven.
- Slice or grate your cheese. I used cheddar, but you can use your favorite or whatever you have.
- Now to stuff biscuits, layer the sausage, cheese, and eggs in the muffin tin with biscuits.
- Top the filled biscuit cups with the second half of the biscuits you have flattened out. Pinch the biscuits together where they meet to keep the filling inside.
- Finally, cook the biscuits. Remove them from the oven, allow them to cool for a minute or two, and then serve.
Craving more?
- Bacon Egg and Cheese Breakfast Sandwich
- Overnight Sausage Egg Breakfast Casserole
- BIG BISCUIT RECIPE COLLECTION
- Jalapeno Popper Breakfast Casserole
- Best Sausage Breakfast Casserole
- BASIC BISCUIT RECIPE
- Cheddar Herb Scones
- Cream Cheese Buttermilk Biscuits
- Breakfast Pizza
- FROZEN BUTTERMILK BISCUITS
- No Yeast Blueberry Cinnamon Rolls
- Crack Chicken Biscuit Bites
- Breakfast Grilled Sausage Cheese
I updated this Stuffed Biscuits Recipe post from an earlier version dated June 27, 2012. I also added new photos and simplified the recipe instructions.
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STUFFED BISCUITS
Ingredients
- 16.3 ounce (8 count) Pillsbury Grands biscuits
- 8 ounces sausage cooked and crumbled
- 4 ounces cheese sliced or grated
- 5 medium eggs
Instructions
- Preheat the oven to 400°F.
- Cook your sausage. You can either cook patties or crumble them.
- While the sausage is cooking, I like to put the biscuits in a muffin tin. If you'll get canned biscuits with layers, they're easier to divide into two parts. After you divide the biscuit, flatten it out into a larger disc with your hand. Then, press on a layer in the bottom of a greased, regular-size muffin tin.
- When the sausage is cooked through, remove it from the pan and drain them on paper towels. Pour most of the grease from the pan and turn the stove to low.
- Crack the eggs into a small bowl and whisk. Add salt and pepper if desired.
- Pour the eggs into the same pan you cooked the sausage and stir with a spatial until they're soft-scrambled. They'll finish cooking in the oven.
- Slice or grate your cheese. I used cheddar, but you can use your favorite or whatever you have on hand.
- Layer the sausage, cheese, and eggs in the muffins tin lined with biscuits.
- Top the filled biscuit cups with the second half of the biscuits that you have flatten out. Pinch the biscuits together where they meet to keep the filling inside.
- Cook until the biscuits are browned about 12 minutes.
- Remove from the oven, allow the biscuits to cool a minute or two, then serve.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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My kids and I love these! They are really easy and tasty, and are great to take along in the car if you have to be on the road early. They also reheat well.
I didn’t see where you specified the temperature at which the oven should be preheated.
Oh thank you! I fixed it
I was wondering if you could freeze these and reheat right from freezer to the microwave?
Yes. Reheat on 75% power.
Can these be frozen?
Yes. Reheat in the microwave at 75% power
A great recipe for a special meal.
My husband and son absolutely loved these stuffed biscuits. So filling and delicious!
how many biscuits does this recipe make? (to cut) and then how many breakfast sandwiches? (should be half the number of biscuits).. . thanks!
I usually get 10 to 12 biscuits from the biscuit recipe, then 6 from the stuffed biscuits. I like my biscuits fairly large. My biscuit cutter is probably 2 1/2 inches. Hope this helps – I updated that info on the printable recipe too.
Just finished eating some of these for breakfast this morning. next time I'll some onion & peppers & things to spice it up. It was a little boring in the taste department. I can totally see these stuffed with taco meat. Yum. Lots of possibilities.
Thanks for sharing!
Man! This looks great! Simplistically genius!