I see your classic breakfast sandwich and raise you a batch of Ultimate Stuffed Sausage, Egg Cheese Biscuits- the perfect grab & go breakfast recipe! With plenty of shortcut options, you can make these breakfast bombs at the beginning of the week, and all week long grab a complete breakfast as you head out the door!
Want more exceptional biscuit recipes? Try my Glazed Orange Buttermilk Biscuits or Southern Blackberry Biscuits with Lemon Glaze.
Why You’ll Love This Recipe
- It is hard to beat the flavors of a really good sausage, egg, cheese biscuit. That’s why there are super popular recipes like Creole Sausage Balls, Green Chile Sausage Balls & Sausage, Egg, Cheese Brunch Cake. We just can’t get enough of that combo!
- With so many shortcut options, you can make this recipe as quick and easy or as “from scratch” as you want! It’s a fit for everyone’s schedule & preferences.
- Grab and go. It’s nice to have some recipes that make travel, work weeks, school days and the like simple. I’m talking individually-wrapped, complete, homemade breakfasts that satisfy!
- And let’s not leave out FUN! These Ultimate Stuffed Sausage Egg Cheese Biscuits are awesome to serve, as well as eat! They get a lot of attention, and are the perfect thing to serve at morning tailgates, casual brunches, even holidays!
Recipe Ingredients & Overview
I’ll walk through an overview of ingredients & steps in these next sections along with helpful tips!
Look for specifics at the end of the post in the recipe card.
- ground breakfast sausage
- scrambled eggs
- biscuits (canned, from a biscuit mix or from scratch)
- grated cheddar cheese
Recipe Substitutions/ Variations:
- Use ground turkey sausage instead of pork sausage.
- Precooked sausage crumbles also make a great short cut.
- Try chopped bacon instead of sausage for a Bacon Egg Biscuit breakfast.
For all the details on how I make fluffy, delicious scrambled eggs or easy homemade biscuits, watch the full video in the recipe card.
How to Make Stuffed Sausage Egg Biscuits
Brown the Sausage. On the stove top, in a skillet over medium heat, brown the ground sausage. Drain away any excess fat, place the sausage in a bowl and wipe out the skillet for the next step.
Scramble the eggs. Use the skillet to scramble your eggs. (I whisk my eggs with a splash of whole milk or cream & then scramble them slowly over low heat in 1 tablespoon of butter.) Be careful not to overcook the eggs because they will continue to cook in the oven with the biscuits. Remove eggs from the heat early and set aside.
Divide the Biscuit Dough. Divide your biscuit dough equally into 12 pieces. Use your finger to gently work and stretch each piece of dough out evenly into thin squares or circles. You can even flour a surface and press them out flat.
Add the Fillings. Add 1 tablespoon each of grated cheese, scrambled egg & sausage to 6 of the biscuit pieces.
Pinch & Tuck. Top with the rest of the biscuit pieces. Pinch the edges of the biscuit tops and bottoms together all the way around to keep the filling from spilling out.
Pull the corners of each filled biscuit “pocket” to the center & gently form a ball without handling the dough too much. Place seam sides down in the greased muffin tin.
Bake. Bake according to your canned biscuit, biscuit mix or homemade biscuit recipe instructions and serve!
How to Store for Grab & Go Breakfast
Remove the biscuits from the muffin tin and allow to cool completely. Individually wrap each stuffed biscuit in aluminum foil (for reheating in a 400°F oven) or plastic wrap. To reheat in the air fryer or microwave, all wrapping must be removed.
How to Serve for Brunch
Serve these Stuffed Biscuits for holiday or a tailgate brunch! They are outstanding on a buffet table with:
- Cheesy Hash Brown Casserole (with no canned soup)
- Red & Green Fruit Salad
- Baked Gingerbread Oatmeal
- Bourbon Maple Candied Bacon
- Red Hot Cranberry Cider
More Grab & Go Breakfast Recipes
Equipment
- jumbo muffin pan
Ingredients
- 6 jumbo biscuits (or enough dough to make 6 large biscuits)
- ½ pound ground breakfast sausage
- 3 large scrambled eggs
- â…“ cup grated cheddar cheese (heaping)
- cooking spray for the muffin tin
Instructions
- Preheat your oven according to your biscuit recipe instructions. Spray your jumbo muffin tin with non stick cooking spray.
- On the stove top, in a skillet over medium heat, brown the ground sausage. Drain away any excess fat, place the sausage in a bowl and wipe out the skillet for the next step.
- Use the skillet to scramble your eggs. (I whisk my eggs with a splash of whole milk or cream & then scramble them slowly over low heat in 1 tablespoon of butter.) Be careful not to overcook the eggs because they will continue to cook in the oven with the biscuits. Remove eggs from the heat and set aside.
- Divide your biscuit dough equally into 12 pieces. Use your finger to gently work and stretch each piece of dough out evenly into thin squares or circles. You can even flour a surface and press them out flat.
- Add 1 tablespoon each of grated cheese, scrambled egg & sausage to 6 of the biscuit pieces.
- Top with the rest of the biscuit pieces. Pinch the edges of the biscuit tops and bottoms together all the way around to keep the filling from spilling out.
- Pull the corners of each filled biscuit "pocket" to the center & gently form a ball without handling the dough too much. Place seam sides down in the greased muffin tin.
- Bake according to your canned biscuit, biscuit mix or homemade biscuit recipe instructions and serve!
Video
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