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Stuffed Breakfast Biscuits

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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
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  • 2 cans (17.3 oz) refrigerated flaky biscuits
  • 1 lb Fresh First Street Ground Beef
  • 12 eggs, beaten
  • 1/2 onion, finely diced
  • 1 clove garlic, finely minced
  • 1/2 tsp paprika
  • 1/2 tsp thyme
  • salt
  • 1/2 cup shredded cheddar cheese (plus more for topping)
  • 1 tbls butter, melted

Preheat oven to 375F. 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 eggs to 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.

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https://www.aroundmyfamilytable.com/stuffed-breakfast-biscuits/

 

 

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

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Comments

  1. Alexia says

    September 14, 2015 at 8:44 am

    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?
    Reply

    • Wendy says

      November 1, 2012 at 10:06 am

      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!
      Reply

  4. Chris Muir says

    October 31, 2012 at 4:27 pm

    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.
    Reply

  6. Brian says

    October 31, 2012 at 12:14 pm

    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.
    Reply

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