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I could eat the same thing for breakfast every day, but hubbyman loves a hearty breakfast on the weekends. My Stuffed Breakfast Biscuits are super easy and are perfect for a hearty breakfast, brunch, or even a holiday breakfast. They take a couple minutes to assemble, but then they bake away while you relax with family and friends.
Seriously, this breakfast is super easy and got lots of ohhhs and awwwws.
1. Cut biscuits in half.
2. Combine all the filling ingredients.
3. Place one round in the bottom of each tin and fill with meat/egg mixture.
4. Top with another biscuit round.
We really love these and there are so many ways to customize these stuffed biscuits, but I think this is our favorite so far. Use up your leftovers, cook the meat the night before, add some taco seasoning or salsa to the ground beef…whatever your little heart can think of!
Stuffed Breakfast Biscuits
My Stuffed Breakfast Biscuits are super easy to make and are perfect for a hearty breakfast, brunch, or even a holiday breakfast.
- 2 cans (17.3 oz) refrigerated biscuit dough
- 1 lb Ground Beef
- 12 eggs, beaten
- 1/2 onion, finely diced
- 1 clove garlic, finely minced
- 1/2 tsp paprika
- 1/2 tsp thyme
- 1/2 cup shredded cheddar cheese (plus more for topping)
- 1 tbsp butter, melted
- Preheat oven to 375 F. Separate dough into 16 biscuits. With a knife, carefully cut each biscuit into 2 layers (making 32 dough rounds).
- Over medium-high heat, cook ground beef in a large skillet until no longer pink. Drain fat and add onion, garlic, paprika, and thyme. Season with salt and pepper. Continue cooking until onion is softened. Remove from pan and place eggs in pan. Scramble eggs, but under cook them just a bit. Season with salt and pepper. Remove from heat and add in meat. Stir in cheese.
- Spray a muffin tin with nonstick cooking spray. Gently press 16 dough rounds into the bottom of the pan and then halfway up side of cups. Spoon 1/4-1/3 cup of egg/meat mixture on top of the rounds. Top each with a dough round and gently tuck dough edge into muffin cup.
- Brush top of biscuit with melted butter and top with a little more cheese.
- Bake 16 - 20 minutes or until deep golden brown. Remove biscuits from muffin cups and place on a cooling rack. Cool 10 minutes, but serve warm.
Nutrition Information:Yield: 8 Serving Size: 2 biscuits
Amount Per Serving: Calories: 344Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 340mgSodium: 425mgCarbohydrates: 9gFiber: 0gSugar: 1gProtein: 28g
All ingredients for this recipe were purchased at Smart & Final. The Fresh First Street Ground Beef and Cheddar Cheese are on sale next week at Smart & Final stores. You can follow the hashtag for other great recipes! #ChooseSmart
Disclaimer: I am a member of the Collective Bias™ Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias™ and Smart & Final #CBias #SocialFabric
Was looking for something to take to a breakfast for supper potluck and came across this page. I made as above but used garlic elk sausage, oregano since I was out of thyme, and a Mexican blend cheese. They were a hit!
I would like to make ahead and freeze for breakfast. After baking for 16-20 mins, do you think I could freezer them in a ziplock? Then, when ready to eat, microwave for about 1 minute?
Wendy O'Neal says
I think that’d work great Alexia!
This looks delicious. Would love to receive more recipes through email.
Thanks Michelle! Feel free to sign up for my weekly email subscription. The link is in my header under the envelope looking button. 🙂
Only one thing would make these stuffed biscuits better – some good old gravy over the top!!!!
As hubbyman and I were eating these, that we both said that (at the same time). I didn’t think a big ol’ plop of gravy would look good in the pics though. LOL! Next time they will be smothered in white gravy! YUM!
Chris Muir says
Reminds me of my favorite – cornmeal cheese muffins with meatballs in the center.
Make sure the filling is hot or at least warm – if the filling is too cold, the dough may not get fully cooked in the center.
That sounds really good Chris! Care to email me the recipe? Thanks for the hot filling tip…hadn’t thought of that!
Alex Martinez says
try croissants instead of bisquits or mix and match great both ways
This is a great idea. To put my own spin on this I will use sausage instead of ground beef and will leave out the garlic. More room for egg/sausage mix. Can’t wait to try this.
Oh yeah! Hubbyman and I thought that too…but I was using ground beef cuz that’s what was on sale this week. 🙂
Love it, onto my awesome breakfast recipe list. Thanks.
Wow! this looks delicious and easy. I think my husband would like it as much as yours.
I could polish off about 6 of those right this minute!
Sara @ CleverPinkPirate.com says
This looks delicious!
Belinda @zomppa says
Simple and brilliant! Easy to hold breakfast!
Very clever idea. I may have to try this.