Oven baked stuffed breakfast biscuits require just 4 ingredients and are ready in about 30 minutes, making them an easy breakfast recipe for busy mornings.
I love making a big batch of these breakfast bombs, because not only can we enjoy them that morning, but I can freeze some for later. They are just as good when reheated, making them a good option for meal prepping.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe, including a printable recipe card.
If you are a savory breakfast person but don’t have much time in the mornings, be sure to check out my meal prep breakfast burritos.
Another thing I love about this breakfast recipe is that you can easily customize the ingredients to make it any way you like. Add extra cheese or use bacon instead of sausage if that’s your thing.
- breakfast sausage – you can use hot or mild ground sausage.
- large biscuits – we like to use Pillsbury Grands for this recipe. Fluffy or buttermilk biscuits will work but the flaky layers are easier to pull apart.
- cheddar cheese
How to Make Stuffed Breakfast Biscuits
Line a baking sheet with parchment paper, or spray generously with non stick spray. Preheat the oven to 375 degrees F.
Brown the sausage and drain most of the grease (I use a ChopStir when cooking ground meats – it makes the cooked meat nice and crumbly). You’ll want to leave a little grease in the bottom of the pan to cook the eggs.
Add eggs to the sausage pan and scramble the eggs. Allow the eggs to cool for about 5 minutes after they have finished cooking.
Pull each biscuit apart horizontally and stretch so you have large thin circles.
Add the sausage and egg mixture to half of the biscuits.
Top with cheese and season with salt and pepper.
Place the remaining biscuits on top and press the edges together with a fork.
Bake for 15 minutes or until they are golden brown.
Tips for making breakfast bombs
- To reduce time, use heat-and-serve sausage patties or pre-cooked sausage crumbles.
- For fluffy eggs, scramble them in a mixing bowl with a dash of milk before adding to the sausage crumbles.
- If you are adding veggies, sauté them in the pan with the sausage, before cracking the eggs in.
- If desired, brush the tops of each biscuit with egg wash for a perfect golden brown biscuit.
Breakfast Biscuits Variations & Substitutions
- Meat: swap for crumbled bacon (can also use real bacon bits if you’re in a hurry), turkey bacon, turkey sausage, or diced ham.
- Cheese: American or try pepper jack for a kick.
- Veggies: add sauteed diced green pepper, onion or mushrooms.
- Turn these into a dinner recipe by using ground beef mixed with taco seasoning. Think of it as a taco hand pie! Add a little cheese and salsa to the inside, cook as directed, then garnish with sour cream and guacamole when serving.
How to Store
Store leftovers in the refrigerator in an airtight container or plastic bag for 2-3 days. Reheat in the microwave, wrapped in a paper towel, for 25-30 seconds.
To freeze, allow the breakfast bombs to cool completely, then transfer them to a freezer bag (lay biscuits flat in a single layer for best results). To reheat, microwave for 1 minute at 50% power level. Rotate and heat for another 30 seconds or until heated through.
Can You Use Frozen Biscuits?
We don’t recommend using frozen biscuits because you can’t stretch the dough and seal the sides.
More Easy Breakfast Recipes:
- Breakfast Charcuterie Board
- Crescent Roll Quiche Cups
- Pumpkin Oat Muffins
- Instant Pot Oatmeal
- Mini Pancake Cereal
Stuffed Breakfast Biscuits
- 1 pound ground breakfast sausage, regular or hot
- 4 eggs
- 1 can Pillsbury Grands biscuits, 8 biscuits
- 1 cup cheddar cheese, shredded
- Preheat oven to 375 degrees F. Prepare a baking sheet by spraying with non-stick spray or lining with parchment paper. Set aside.
- Brown the sausage in a large skillet. Remove cooked sausage and drain grease from pan, leaving a small amount of grease in the pan.
- Crack the eggs directly into the pan and stir until cooked. Remove the pan from the heat and allow to cool for about 5 minutes.
- Split each biscuit in half horizontally and gently stretch to form a large thin circle.
- Divide the sausage and egg mixture evenly between half of the biscuit rounds, placing the mixture in the center of the biscuit.
- Top with shredded cheese. Season with salt and pepper if desired.
- Top with the 2nd half of the biscuit over the mixture. Use a fork to press the edges together, making sure they are completely sealed.
- Bake for about 15 minutes, until golden brown.
- Use pre-cooked sausage crumbles or heat and serve sausage patties to reduce preparation time.
- Meat: swap for crumbled bacon, turkey bacon, or diced ham.
- Cheese: American, pepper jack.
- Veggies: add sautéed diced green pepper, onion or mushrooms.
- Store leftovers in refrigerator for 2-3 days in an airtight container. To reheat: loosely wrap in a paper towel and microwave for 25-30 seconds until heated through.
- To freeze: store cooked biscuits in the freezer for up to 2 months. To reheat, wrap in a paper towel and heat on 50% power for 1 minute. Rotate a ¼ turn and heat for an additional 30 seconds. Repeat until biscuit is heated through.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.