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STUFFED BISCUITS

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.

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!

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.

These muffins are filled with sausage, egg, and cheese and make a delicious portable breakfast that kids love!

STUFFED BISCUITS

There are just four ingredients to this breakfast

  1. 8-count Pillsbury Grands Biscuits
  2. Eggs
  3. Breakfast sausage
  4. Cheese

biscuit muffins

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’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.
  • Next, 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.
  • Next, 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.
  • Finally, cook the biscuits. Remove from the oven, allow the biscuits to cool a minute or two, then serve.

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!

YOU’LL ENJOY THESE RECIPES TOO!

I updated this post from an earlier version dated June 27, 2012. As well, I made new photos and simplified the recipe instructions.

⭐⭐⭐⭐⭐Have you tried this recipe? Please consider leaving a 5-star rating and comment.

Biscuits filled and baked in muffin tin

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!

STUFFED BISCUITS

These stuffed biscuits are filled with bacon, egg, and cheese and make a portable breakfast that kids love.

4.75 from 4 votes

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Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 8 servings

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

  • 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

Calories: 393kcal | Carbohydrates: 28g | Protein: 15g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 851mg | Potassium: 252mg | Fiber: 1g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 3mg

Course breakfast or side

Cuisine American/Southern

Keyword biscuit, cheese, eggs

You’ll enjoy these too!

Paula

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