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    You are in: Home / Recipes / Stuffed Breakfast Biscuits Recipe
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    Stuffed Breakfast Biscuits

    Stuffed Breakfast Biscuits. Photo by Croft Girl

    1/2 Photos of Stuffed Breakfast Biscuits

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Croft Girl's Note:

    Breakfast, lunch or dinner on the go! These are great for brunch or anytime you need a quick bite during a busy day. If you like a little punch use spicy sausage or add a sprinkle of crushed red peppers when you're putting everything together.

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    Ingredients:

    Yield:

    biscuits

    Units: US | Metric

    • 1 (7 ounce) package frozen pork sausage links (I recommend Banquet Brown & Serve)
    • 1 (16 ounce) package refrigerated biscuits (I recommend Pillsbury Grands)
    • 1/3 cup cheddar cheese, grated
    • 2 tablespoons green onions, thinly sliced
    • 2 eggs, well beaten
    • 1 -2 tablespoon butter, melted

    Directions:

    1. 1
      Prepare sausages according to package directions. Drain and cut into quarters.
    2. 2
      Partially cook beaten eggs until they are almost all cooked but are still runny. I do this in the microwave, 25 seconds at a time, breaking into small pieces that will be easy to spoon into biscuits.
    3. 3
      On a lightly floured surface, roll out each round of biscuit dough into a 5" circle and drape over a lightly greased muffin cup. If using non-stick muffin tins, don't pre-grease the pan.
    4. 4
      Equally distribute the ingredients into the biscuits in this order: sausage, cheese, green onions, egg.
    5. 5
      Pinch dough edges together to seal and brush with melted butter.
    6. 6
      Bake in a 400 degree F oven for 10-12 minutes until biscuits are brown.

    Ratings & Reviews:

    • on March 16, 2013

      55

      My DIL made these and brought them on our camping trip. They were very good even after sitting in the refrigerator for a couple of days. We just popped them in the microwave to warm. I came home and decided to try them myself. I made mine with crumbled cooked bacon. Instead of using muffin tins, I just folded the edges of the flattened biscuit up and pinched together in the middle. Then I baked them, pinched side down, on a lightly greased baking sheet @ 375 for about 17 minutes. Oh, and I cooked my scrambled eggs done, did not leave them runny at all. They came out perfect! Thanks for this great recipe. It has many possibilities!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2011

      55

      Great idea! I made these yesterday and they went over well. I added an extra egg and didn't melt the butter. I just put a little country crock butter over the top of each before baking. I also used Hormel pre-cooked bacon pieces which made it quick and easy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2011

      45

      I didn't have any green onions, so I omitted those, and used Bob Evans hot sausage roll that I precooked before putting these together. I, mistaking, undercooked these by setting the oven to 350 instead of 400, but upped the temp and finished them for a few minutes to cook through. They were delicious and plan on making more and freezing those for the future quick breakfast.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Stuffed Breakfast Biscuits

    Serving Size: 1 (816 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 325.3
     
    Calories from Fat 174
    53%
    Total Fat 19.3 g
    29%
    Saturated Fat 6.6 g
    33%
    Cholesterol 73.6 mg
    24%
    Sodium 831.0 mg
    34%
    Total Carbohydrate 26.7 g
    8%
    Dietary Fiber 0.5 g
    2%
    Sugars 4.6 g
    18%
    Protein 10.7 g
    21%

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