Breakfast

Take Along Stuffed Breakfast Biscuit

... from Aunt Sandy's Kitchen

• Serves: 12 Servings
• Prep Time: 25 minutes
• Cooking: 17 minutes

Print

Get ready to fuel your morning with Aunt Sandy's take along Stuff Breakfast Biscuits - grab-and-go breakfast good anytime. This recipe features a mouthwatering combination of eggs (substitute cream cheese), sausage (choose from bacon, turkey sausage, or even veggies!), and gooey cheese, all packed into a warm, flaky biscuit. You can make a lot batch ahead of time and freeze them for future meals.

Ingredients

• 2 cans (8 or 10 count) layered flaky biscuit
• 1 pound breakfast sausage
• 5-6 eggs
• 1 cup shredded cheddar cheese

Directions

1. Preheat oven to 350°F / 177°C.
2. Grease 12 cup muffin tin.
3. Cook sausage in a skillet according to the package instructions and crumble with a potatoe smasher.
4. Drain cooked sausage and dispose the grease. Let sausage cool.
5. Scramble eggs break into small pieces.
6. Remove biscuits from can and separate into halves.
7. Place one of the biscuit halves in the bottom of each cup, and press into cup shape.
8. Layer each cup: layer of egg, layer of cheese, layer of sausage, and layer of cheese.
9. Place one of the halves of biscuit on top of each muffin cup and press down gently.
10. Brush the tops of the biscuits with the melted butter.
11. Bake for 16-17 minutes or until golden brown.
12. Allow stuffed biscuits to cool for 5 minutes before removing from the pan.
13. Can be frozen in freezer bags.