Stuffed Breakfast Biscuits Recipe

Oh, I’m so excited to share this Stuffed Breakfast Biscuits Recipe with you! It’s one of those recipes that instantly elevates your morning routine. Imagine warm, flaky biscuits bursting with cheesy scrambled eggs and crispy bacon inside—each bite is like a little celebration for your taste buds. Whether you’re brunching with family or just want something special on a weekend morning, these biscuits are the perfect go-to.

I love this Stuffed Breakfast Biscuits Recipe because it’s surprisingly easy but feels indulgent, kind of like a cozy hug in biscuit form. You’ll find that the prep comes together quickly, and the oven does most of the work while you sip your coffee. Plus, it’s a recipe that everyone raves about—my family goes nuts every time these hit the table!

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Ingredients You’ll Need

The ingredients here are classic breakfast staples that blend perfectly to create those irresistible stuffed biscuits. Keeping your pantry stocked with these basics means you can whip this up anytime your morning needs a little sparkle.

• Bacon: I prefer thick-cut bacon for the best crunch and flavor, but regular slices work great too.
• Eggs: Fresh eggs make a big difference in texture and taste — plus, they scramble up beautifully.
• Shredded Cheddar Cheese: Sharp cheddar really boosts the flavor, but feel free to experiment with your favorite cheese.
• Pillsbury Grands Biscuits: These pre-made biscuits save so much time, and rolling them out is easier than starting from scratch.
• Butter: Use unsalted butter so you can control the seasoning better.
• All-Purpose Flour: Dusting your surface with flour keeps the dough from sticking when you roll the biscuits out.
• Dried Parsley (optional): This adds a lovely touch of color and subtle herbiness if you’re looking to dress things up.

Variations

The beauty of this Stuffed Breakfast Biscuits Recipe is how easy it is to personalize. I often switch things up depending on what’s in the fridge or what the family’s craving.

• Swap the Meat: I sometimes use sausage crumbles instead of bacon for a spicier twist, and it’s just as delicious.
• Dairy-Free Option: Use a dairy-free cheese and olive oil instead of butter to accommodate dietary needs without losing flavor.
• Veggie Boost: Add sautéed spinach, bell peppers, or mushrooms into the eggs for a colorful, nutrient-packed biscuit.
• Herbs & Spices: Fresh herbs like chives or a sprinkle of smoked paprika can add an extra flavor dimension that makes it pop.

How to Make Stuffed Breakfast Biscuits Recipe

Step 1: Crisp Your Bacon to Perfection

Start by preheating your oven to 400°F (200°C). Lay your bacon slices on a parchment-lined rimmed cookie sheet—it keeps things tidy and helps the bacon cook evenly. Bake for about 20 minutes or until they reach your desired crispiness. I like mine nice and crunchy, but if you prefer a chewier texture, check around 15 minutes. Once done, drain on paper towels, then crumble them up. Trust me, this hands-off cooking method is way easier than frying bacon in a pan and frees you up to focus on other steps.

Step 2: Cook the Eggs Softly

Whisk the eggs up with a pinch of salt and pepper. Heat 1 tablespoon of butter in a skillet over medium heat, then add your eggs. Here’s my trick: cook the eggs gently, stirring frequently, and take them off the heat when they’re just slightly underdone—they’ll keep cooking with residual heat and stay nice and creamy inside the biscuits.

Step 3: Roll Out the Biscuits

Lightly flour your work surface and rolling pin so the dough doesn’t stick. Roll each biscuit out to roughly 5 inches in diameter—that gives you enough room to add fillings and fold everything inside without bursting. I like to keep the edges even but don’t stress if they’re a bit rustic; it just adds to the homemade charm.

Step 4: Build Your Biscuits and Seal Them Up

Place a heaping tablespoon of shredded cheddar in the center of each flattened biscuit, then spoon on some scrambled eggs and sprinkle with crumbled bacon. Carefully fold the edges up over the filling and pinch the seams tightly to seal them—this step is key to prevent the filling from oozing out while baking. Roll each sealed biscuit gently into a ball shape and set them aside on a greased baking dish.

Step 5: Bake and Glaze

Lower your oven temperature to 375°F (190°C). Brush the tops of each biscuit with 1 tablespoon of melted butter—that golden glaze helps create a beautifully crisp, shiny crust. If you like, sprinkle a bit more shredded cheese and some dried parsley on top for extra flavor and a pretty finish. Bake for 30-35 minutes until the biscuits are puffed, golden, and cooked all the way through. Use a toothpick inserted into the center to check for doneness if you’re unsure.

How to Serve Stuffed Breakfast Biscuits Recipe

Garnishes

I usually sprinkle these biscuits with a little extra dried parsley just for color, but if I’m feeling fancy, a scattering of fresh chopped chives or a drizzle of hot sauce adds a nice kick. A little melted butter on top right after baking always makes them shine and brings out that buttery biscuit flavor.

Side Dishes

To round out the meal, I love pairing these stuffed biscuits with fresh fruit salad or a simple green side like arugula tossed in lemon vinaigrette. Another go-to is roasted breakfast potatoes or crispy hash browns if you really want to indulge.

Creative Ways to Present

For special brunches, I arrange these biscuits on a pretty platter lined with fresh herbs and serve alongside small ramekins of jam, honey, or flavored butter. You can also slice them in half and stack them like mini breakfast sandwiches—kids love this presentation!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you might!), store them in an airtight container in the fridge for up to 3 days. I find they actually taste great cold too when I’m in a rush — but warm is best, of course.

Freezing

I love freezing these stuffed biscuits individually wrapped in plastic wrap, then placing them in a freezer bag. They keep well for up to 2 months. Just thaw overnight in the fridge before reheating, or bake straight from frozen — you’ll just need to add a few extra minutes to the baking time.

Reheating

Reheat leftovers in a 350°F oven for 10-15 minutes until warmed through and crispy on the outside. I avoid microwaving because the biscuit can get soggy, but in a pinch, zap briefly then crisp up in a hot skillet or toaster oven.

FAQs

Final Thoughts

This Stuffed Breakfast Biscuits Recipe has become a cherished staple in my kitchen because it’s just so comforting and satisfying. It’s one of those recipes that feels fancy but is easy enough for weeknights or laid-back weekends. I hope you enjoy making these as much as I do—they’re perfect for sharing with those you love or even treating yourself to a special start of the day. Give them a try, and I promise you’ll be hooked!

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