Stuffed Breakfast Biscuits Recipe

I absolutely love this Stuffed Breakfast Biscuits Recipe because it transforms ordinary biscuits into a hearty, crowd-pleasing morning treat. When I first tried stuffing flaky biscuits with a savory mix of eggs, crispy bacon, and melted cheddar, I knew I’d found a new go-to dish for weekend brunches or holiday mornings. You’ll find that these biscuits are just the right balance of soft, cheesy, and smoky in every bite—making them worth waking up early for.

This recipe works wonderfully when you want to impress guests or just spoil your family with something homemade yet effortless. Plus, they’re portable and perfect for busy mornings when you need a breakfast that’s both filling and convenient. Once you try this Stuffed Breakfast Biscuits Recipe, it’ll become your secret weapon for quick, delicious breakfasts that never disappoint.

this …

Ingredients You’ll Need

The ingredients for this Stuffed Breakfast Biscuits Recipe are straightforward but thoughtfully chosen to complement one another perfectly. Using pre-made biscuits saves time while fresh eggs, crispy bacon, and sharp cheddar give it that homemade magic you want in breakfast.

• Bacon: Choose thick or regular cut for your preferred crispiness; it’s the smoky backbone of the filling.
• Eggs: Fresh is best for fluffy, tender scrambled eggs that bind the filling together.
• Shredded Cheddar Cheese: Sharp cheddar melts nicely and adds bold flavor; you can swap for mild if preferred.
• Pillsbury Grands Biscuits: These store-bought biscuits roll out easily and bake up fluffy, making them perfect vessels for stuffing.
• Butter: Divided use – one part for cooking eggs, one for brushing the tops to get that golden finish.
• All-Purpose Flour: For dusting your work surface and rolling pin to keep biscuits from sticking.
• Dried Parsley (optional): Adds a pop of color and mild herbal flavor—great for garnish.

Variations

I love encouraging you to make this Stuffed Breakfast Biscuits Recipe your own! Whether you want it meatless, loaded with veggies, or a bit spicier, you can easily customize the filling to suit your family’s tastes or what’s in your fridge.

• Meat Variation: I sometimes swap the bacon for breakfast sausage crumbles for a different meaty flavor my family adores.
• Vegetarian Option: Try sautéed mushrooms, bell peppers, or spinach in place of bacon—delicious and fresh.
• Spicy Twist: Add diced jalapeños or a dash of hot sauce to the eggs for a little kick I discovered makes mornings more exciting.
• Cheese Swap: Experiment with pepper jack or mozzarella if cheddar isn’t your favorite, and the biscuits still turn out amazing.

How to Make Stuffed Breakfast Biscuits Recipe

Step 1: Crispy and Perfect Bacon

Begin by preheating your oven to 400°F and laying bacon slices on a parchment-lined, rimmed baking sheet. Baking bacon in the oven lets it cook evenly and without the mess of frying pans. After about 20 minutes, or when the bacon is as crispy as you like, transfer it to paper towels to drain and crumble when cool. This method gives you perfectly crisp bacon every time and frees up your stove for the eggs.

Step 2: Scramble the Eggs Just Right

While the bacon cooks, whisk your eggs with a pinch of salt and pepper. Melt one tablespoon of butter in a skillet over medium heat, then add the eggs. Cook them gently and stir often, stopping when they’re still slightly undercooked and soft—they’ll finish cooking in the oven, so you don’t want them rubbery. This step keeps the eggs luscious and creamy inside the biscuits.

Step 3: Roll Out the Biscuits

Dust your work surface and rolling pin with a bit of all-purpose flour to prevent sticking. Roll each biscuit out to about a 5-inch diameter circle. This gives you enough dough to hold the filling without tearing and helps the biscuits bake evenly with a golden crust.

Step 4: Stuff and Seal the Biscuits

Layer a heaping tablespoon of shredded cheddar onto each rolled biscuit, followed by a spoonful of scrambled eggs and a sprinkle of the crumbled bacon. Carefully fold up the edges and pinch the seams tightly to seal all the goodness inside—seal it well or you’ll have filling oozing out during baking. Then, gently shape each piece into a smooth ball and place them in a buttered baking dish.

Step 5: Bake to Golden Perfection

Lower the oven temperature to 375°F. Brush the tops of each biscuit with the remaining melted butter, sprinkle on extra cheese and, if you like, dried parsley for a pop of color. Bake for 30-35 minutes or until golden and fully cooked through. You’ll notice how the biscuits puff up and smell incredible as they bake—this is the moment you’ll find hard to resist!

How to Serve Stuffed Breakfast Biscuits Recipe

Garnishes

I personally love sprinkling a little extra shredded cheddar and dried parsley on top just before serving—it adds a fresh touch and makes things look irresistible. Sometimes I add a spoonful of sour cream or a drizzle of hot sauce to my plate for a flavor boost that’ll keep you coming back for more.

Side Dishes

I usually pair these biscuits with fresh fruit like berries or melon for a sweet contrast, and crispy hash browns or sautéed greens to round out the meal. A tall glass of orange juice or a fresh cup of coffee completes this breakfast perfectly in my book.

Creative Ways to Present

For special occasions, I like to arrange these biscuits in a circular pattern on a large platter with a bowl of homemade jam or honey in the center. It makes for a stunning centerpiece that guests love digging into. You can even wrap them individually in parchment for grab-and-go brunch boxes—great for picnics or casual family gatherings.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be rare in my house!), store them in an airtight container in the fridge for up to 3 days. They stay surprisingly fresh and keep the filling nice and moist without drying out.

Freezing

One of my favorite things about this Stuffed Breakfast Biscuits Recipe is how well it freezes. After baking, cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. They freeze beautifully for up to 2 months, making busy mornings so much easier.

Reheating

To reheat, pop a frozen biscuit in the microwave for about 90 seconds or into a 350°F oven for 10-15 minutes until warmed through. I find reheating in the oven helps keep the outside crispier and the inside perfectly melty, which is always my preference.

FAQs

Final Thoughts

This Stuffed Breakfast Biscuits Recipe has a special place in my kitchen because it brings everyone to the table for a warm, filling meal with minimal fuss. I’ve made it for holidays, busy weekend mornings, and even brunch gatherings, and it never fails to impress. You’ll enjoy how flexible and forgiving this recipe is—once you give it a try, I bet it’ll become a beloved staple in your breakfast rotation too.

Print