Stuffed Breakfast Biscuits

Submitted by Croft Girl

"Breakfast, lunch or a snack 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."

 

• Ready In: 32mins
• Ingredients: 7
• Yields: 8 biscuits

ingredients

• 1 (7 ounce) package pork sausage links
• 1 (16 ounce) package refrigerated biscuits (I recommend Pillsbury Grands)
• 1⁄3 cup cheddar cheese, grated
• 2 tablespoons green onions, thinly sliced and separated
• 2 tablespoons green peppers, chopped small
• 3 eggs, well beaten
• 1 -2 tablespoon butter, melted

directions

1. Preheat oven to 375 degrees F.
2. Prepare sausages according to package directions. Drain and set aside to cool. Cut each sausage link into 4-6 equal sized pieces.
3. Prepare scrambled eggs and veg: Melt a small amount of butter in a small fry pan. Add green peppers and cook 1 minute. Add the white parts of the green onions and cook 30 seconds. Add the beaten eggs. Cook, stirring very frequently until cooked. Set aside to cool.
4. 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.
5. Equally distribute the ingredients into the biscuits in layers in this order: egg, sausage, cheese, a green onions; repeat for the second layer.
6. Pinch dough edges together to seal and brush with melted butter.
7. Bake in a 375 degree F oven for 11-14 minutes until biscuits are golden brown.
8. Get creative and mix it up using your favorite breakfast meat and vegetables. If you use mushrooms, make sure you cook them first so they release their moisture.

Reviews

[Tina B.]

i love those, easy and quick to make .i often use bacon instead of sausage and i leave mine open..when u leave them open you dont really cook the eggs first

 

[nancywltrs]

These were really good and easy to make. I took them to a ladies group and they loved them. But these would be awesome to have for my guys, they are filling and taste so good.

 

[Nikoma]

10 stars! Love these. Great idea! I used vegetarian sausage links and 3 eggs, next time I'll probably try to squeeze in 4. I didn't measure the cheese, just eyeballed it, and probably used a bit more. Everyone here said 5 stars (which is really saying something, one doesn't like anything and one never says anything either way.) I'll be making a bunch of these to freeze for quick breakfasts/lunches. Thanks Croft Girl.

 

[crizteana]

Delicious! easy to make and they store well. I gave this four stars because the high fat content vs nutritional value. Great if you plan on running a marathon the same day but not for a lazy Sunday. I’ll be storing the rest to save for a high activity day.

 

[Susie in Texas]

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!