Stuffed Breakfast Biscuits
I really really like breakfast. We all know that saying: "Breakfast is the most important meal of the day"...well it has more than one meaning. I could eat breakfast for any meal on almost any day (sometimes you just need steak).
These stuffed biscuits are perfect for my husband and me because we need something fast to pop out and eat while in the morning rush. I make these one night after dinner and freeze or refrigerate them. Then in the morning, I just pop two in the microwave and a filling breakfast is served. Or I make them on a weekend morning and eat them fresh :)
Pretty easy stuff here, folks!
First, preheat your oven to 350 F. While it's heating, heat two skillets over medium heat. One is for the eggs, one is for the sausage. Note: If you only have one skillet, just cook the eggs, set aside, then cook the sausage in the same skillet.
Slice each biscuit half way through length wise with a serrated knife to prepare for stuffing. You end up with 2 biscuit slices like a sandwich - a top and a bottom slice. I realized it was easiest to start the slice with the knife but I pulled the biscuit slices apart once I had gotten it started with the serrated blade. Whatever is easiest for you! Press each biscuit slice to flatten it. You'll want to stretch and press them until you add about 1/2 inch of dough on all sides. This allows for more filling and allows for you to connect the bottom and the top so the filling doesn't bust out.
Spray the skillets with oil, scramble the eggs until cooked. Salt and pepper to taste. At the same time, cook the breakfast sausage in the other skillet. Once both are cooked, combine eggs and sausage. Carefully spoon scrambled egg & sausage mixture evenly onto one side of each biscuit, the other side of the biscuit will go on top. Careful not to overfill. Now sprinkle a pinch of cheese on top of the sausage & egg mixture. Grab the top of the biscuit and carefully press down around the edges to make sure the filling won't come out. You want all biscuit showing on the outside. As you can see in the 2 pictures above. On a greased cookie sheet, place stuffed biscuits 2 inches apart. Cook for 15 minutes.
If freezing, cool completely, then put in a Ziploc bag and place in the freezer. When reheating - wrap in a paper towel and microwave for about 1-2 minute or until heated throughout. It usually takes 2 minutes if frozen and 1 minute if refrigerated to reheat. BAM tasty biscuit treats on the go!
Makes 8 stuffed breakfast biscuits
What you need:
1 tube of Pillsbury biscuits (8 biscuits)
3 eggs
8 oz of ground breakfast sausage
1/2 cup of cheddar or mexican mix cheese
Salt and pepper
How to:
Preheat oven to 350 F.
Heat 2 skillets over medium heat.
Slice each biscuit half way through length wise with a serrated knife to prepare for stuffing. Press each biscuit slice to flatten it. Stretch and press them until you add about 1/2 inch of dough on all sides.
Spray the skillet with oil, scramble the eggs until cooked. Salt and pepper to taste. At the same time, cook the breakfast sausage in the other skillet. Once both are cooked, combine eggs and sausage.
Carefully spoon scrambled egg & sausage mixture evenly onto one side of each biscuit, the other side of the biscuit will go on top. Careful not to overfill.
Now sprinkle a pinch of cheese on top of the sausage & egg mixture. Grab the top of the biscuit and carefully press down around the edges to make sure the filling won't come out. You want all biscuit showing on the outside.
On a greased cookie sheet, place stuffed biscuits 2 inches apart.
Cook for 15 minutes.
If freezing, cool completely, then put in a Ziploc bag and place in the freezer. When reheating - wrap in a paper towel and microwave for about 1-2 minute or until heated throughout.
Thanks for reading and enjoy!