Stuffed breakfast biscuits

Print this recipe
Looking for a hearty, filling breakfast that hits all your favorite comfort foods? The recipe below is definitely the one! These biscuits are my weekend solution to skipping the line at McDonald's. Because why eat a biscuit stacked high with sausage and cheesy eggs when you can bake it all together in one delicious package?
It does take a little bit of time and effort to put these together, so I usually reserve them for weekend brunch or a special occasion. They do freeze really well, though, if you want to make a double batch and pop a few in the freezer for a grab-and-go weekday breakfast. Feel free to play around with the stuffing, too, if you prefer bacon to sausage or have a different type of shredded cheese around the house.
Cooktop Cove
Stuffed breakfast biscuits
8 biscuits
30 minutes
15 minutes
45 minutes
1/2 pound breakfast sausage
1 green onion, thinly sliced
1/4 teaspoon garlic powder
4 eggs, beaten
1/2 cup pepperjack cheese
Salt and pepper, to taste
1 (16 ounce) package refrigerated biscuits (like Pillsbury Grands)
1 tablespoon butter, melted
Preheat the oven to 400 degrees F. Spray a muffin tin with nonstick cooking spray and set aside.
In a medium skillet, cook the breakfast sausage with the green onions and garlic powder until it is cooked through, about 8 minutes. Drain and discard the grease. Set aside.
In a medium nonstick pan, scramble the eggs until they are just set, leaving them slightly runny. Remove the eggs from the heat and stir in the cooked sausage and pepperjack cheese. Season with salt and pepper to taste.
Separate the dough into 8 biscuits and, using a sharp knife, carefully cut the biscuit into two halves.
Press one half of the dough into the muffin pan, using your fingers to spread it halfway up the sides of the cup. Continue until 8 pieces of dough are in the muffin pan.
Add salt and pepper to the egg mixture. Divide the egg mixture equally into each dough cup. Top each cup with the remaining biscuit dough, tucking the sides into the muffin cup.
Brush the top of each cup with the melted butter and bake for 10-12 minutes, until the biscuits are browned.
Allow the biscuits to cool for 5 minutes before popping them out of the muffin tin.
Print this recipe