Name: Stuffed Breakfast Biscuits Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 7-8 slices bacon; 6 eggs; 1.5 cups shredded cheddar cheese; 1 package Pillsbury Grands biscuits (8 count); 2 tablespoons butter, divided; 2-3 tablespoons all-purpose flour, for dusting work surface; 1 tablespoon dried parsley (optional)

Hey there! If you re looking for a breakfast game-changer, this Stuffed Breakfast Biscuits Recipe is exactly what you need. Imagine flaky, buttery biscuits wrapped around savory scrambled eggs, crispy bacon, and gooey cheddar cheese – all baked to golden perfection. It’s not just breakfast; it’s a cozy morning hug you can hold in your hand.

I love making these for leisurely weekend mornings or when I want to impress guests with minimal fuss. The best part? They re handheld and make breakfast feel festive without being complicated. If you ve never tried stuffed biscuits before, trust me, you re in for a real treat with this Stuffed Breakfast Biscuits Recipe.

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Why You’ll Love This Recipe

Simple Ingredients: Uses everyday pantry staples, so you can whip it up without last-minute grocery runs.
Perfect for Any Occasion: Great for family breakfasts, brunch parties, or meal prepping for busy mornings.
Customizable Filling: You can easily swap in your favorite meats, cheeses, or veggies to suit your taste.
Hands-On and Fun: Rolling and stuffing biscuits is a satisfying way to get creative in the kitchen.

There is a white ceramic baking dish holding eight baked dinner rolls arranged in two columns and four rows. Each roll is golden brown on top with melted cheese that is slightly crispy and lightly sprinkled with green herbs. The sides of the rolls are a pale golden white, showing soft dough texture. The baking dish sits on a brown and light beige speckled countertop, but imagine it on a white marbled surface. The rolls look warm and freshly baked, filling the dish closely without gaps. Photo taken with an iphone --ar 4:5 --v 6.1

Ingredients You’ll Need

Each ingredient in this Stuffed Breakfast Biscuits Recipe plays a special role – from the crispy bacon that adds saltiness, to the fluffy eggs that bring warmth and the sharp cheddar melting inside for gooey goodness. When you choose quality biscuits, you ll notice how perfectly they puff and hold the filling.

Bacon: Go for thick-cut if you like it really crispy or regular if you prefer a little chew.
Eggs: Fresh eggs make all the difference in flavor and texture for your scrambled filling.
Shredded Cheddar Cheese: Sharp cheddar gives a nice tang, but you can mix it with mozzarella or pepper jack for a different twist.
Pillsbury Grands Biscuits: These pre-made biscuits save time and roll out beautifully, but you can use any flaky biscuit dough you love.
Butter: Divided use helps in cooking eggs gently and brushing the dough for that golden crust.
All Purpose Flour: Important for dusting your work surface so the biscuits don t stick when you roll them out.
Dried Parsley (optional): Just a sprinkle to brighten things up and add a touch of color.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I m all about making this Stuffed Breakfast Biscuits Recipe your own. Over time, I ve played around with fillings, and found that swapping out ingredients is a great way to keep breakfast exciting – plus it s super easy!

Vegetarian Variation: I ve replaced bacon with sautéed mushrooms and spinach, which is delicious and hearty for meat-free mornings.
Cheese Swaps: Try gouda or pepper jack for smoky or spicy flavors – it s fun to mix and match.
Spicy Kick: Adding a bit of diced jalapeño or a dash of hot sauce inside gives these biscuits a lively twist.
Herb Boost: Fresh herbs like chives or thyme stirred into the eggs add a fresh flavor you ll love.

How to Make Stuffed Breakfast Biscuits Recipe

Step 1: Crisp Your Bacon to Perfection

Start by preheating your oven to 400°F and laying out bacon slices on a parchment-lined baking sheet. Baking the bacon is hands-off and yields perfectly crispy strips without the mess of frying. After about 20 minutes, when it s just how you like it, drain the bacon on paper towels and crumble it up. This crispy texture really balances the softness of the eggs and biscuits.

Step 2: Creamy Scrambled Eggs That Are Just Right

Whisk your eggs and cook them gently over medium heat in 1 tablespoon of butter. Season with salt and pepper, and take them off the heat while they re still slightly undercooked – this way, they finish cooking inside the biscuits without drying out. This tip keeps the texture nice and creamy.

Step 3: Roll and Fill Your Biscuits with Love

Flour your work surface and rolling pin well to stop any sticking, then roll each biscuit out to about 5 inches in diameter. Add a generous tablespoon of shredded cheddar, spoon on a portion of scrambled eggs, and some crumbled bacon. Now comes the fun part – carefully roll up the sides and pinch the seams tightly to seal in all those flavors. Don t rush here; a good seal prevents cheesy eggy goodness from leaking out during baking.

Step 4: Bake to Golden, Melty Perfection

Lower the oven temperature to 375°F and place the stuffed biscuits into a greased baking dish. Brush each one with melted butter, sprinkle on extra cheddar, and add some dried parsley for that fresh look. Bake for 30-35 minutes or until the biscuits are cooked through and have a beautiful golden crust. Keep an eye on them after 30 minutes to avoid over-baking.

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Pro Tips for Making Stuffed Breakfast Biscuits Recipe

Don t Overfill: I ve found it s best to keep the fillings moderate so the biscuits close easily and bake evenly without bursting.
Use Cold Butter for Rolling: If you make biscuit dough from scratch someday, cold butter makes biscuits flakier – same principle applies here when working with dough.
Brush with Butter Twice: Brushing with butter before and after baking creates extra flavor and that irresistible golden crust.
Let Them Cool Slightly: Stuffed biscuits are hot inside-give them 5 minutes before digging in to avoid burned tongues.

How to Serve Stuffed Breakfast Biscuits Recipe

A woman's hand with white nail polish is holding a torn piece of bread roll, showing three layers inside: a soft white dough outer layer, a middle layer of yellow scrambled eggs, and a layer of crispy browned bacon bits mixed with melted yellow cheese. The bread looks flaky and slightly browned on the top with green herb sprinkles. In the background, there is a white bowl filled with thick, creamy white gravy spotted with pepper, placed on a red tray with more bread rolls. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

I love adding a sprinkle of fresh chopped chives or parsley right before serving for a pop of color and a mild fresh bite. A drizzle of hot sauce or a side of ketchup can really elevate the flavors if you enjoy a little heat or tang.

Side Dishes

These stuffed biscuits pair beautifully with fresh fruit salad or a simple green salad for a more balanced breakfast. If I m going all out, I like serving them with crispy hash browns or even roasted potatoes seasoned with paprika and garlic.

Creative Ways to Present

For brunch parties, I ve arranged these biscuits in a circle on a platter with small bowls of dipping sauces like honey mustard, ranch, or spicy aioli. You could also slice them in half to make mini breakfast sandwiches perfect for little hands.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftover stuffed biscuits in an airtight container in the fridge for up to 3 days. I find wrapping them individually in foil helps keep them from drying out when reheating.

Freezing

I ve successfully frozen uncooked stuffed biscuits arranged in a single layer on a baking sheet, then transferred to freezer bags. When ready, bake them straight from frozen, adding about 10 more minutes to the baking time. It s a lifesaver for busy mornings!

Reheating

The oven is your friend here – reheat at 350°F for about 10-15 minutes, loosely covered with foil to prevent over-browning while warming through. I avoid microwaving because it can make the biscuit soggy, but if you re in a rush, zap it for 45 seconds wrapped in a paper towel.

FAQs

Can I use homemade biscuit dough instead of store-bought?

Absolutely! Homemade biscuit dough works beautifully for this recipe. Just make sure your dough is well-chilled before rolling out to get the best flaky texture and easier handling when stuffing.
How do I prevent the biscuits from leaking the filling?

Pinch the dough seams together very tightly and avoid overfilling with eggs or cheese. You can also use a little water or beaten egg to “glue” the edges for a better seal.
Can I prepare these the night before?

Yes! You can assemble the stuffed biscuits, cover them tightly, and refrigerate overnight. Just bake them fresh in the morning, adding a few extra minutes to ensure they re heated through.
What can I substitute for bacon?

Try breakfast sausage crumbles, ham, or even smoked turkey for a different protein option. For a vegetarian choice, sautéed mushrooms or crispy tempeh work wonderfully.

Final Thoughts

This Stuffed Breakfast Biscuits Recipe holds a special place in my kitchen because it brings comfort and joy in one bite, every time. Whether it s a weekend treat or a casual brunch with friends, I m always excited to share these warm, cheesy bites. Give it a try-you ll soon see why these little stuffed wonders have become a favorite go-to breakfast that s both satisfying and fun to make.