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Breakfast Stuffed Pillsbury Biscuits

Breakfast Stuffed Pillsbury Biscuits

Golden Pillsbury biscuits filled with savory breakfast sausage, soft scrambled eggs, and melted cheddar cheese. Perfect for breakfast, brunch, or make-ahead meal prep.

Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Servings8 stuffed biscuits
Course: Breakfast, Brunch Cuisine: American Calories: 330 Difficulty: BeginnerDiet: Non-Vegetarian

Ingredients

Biscuit Filling
1 can (8-count) Pillsbury refrigerated biscuits
8 ounces breakfast sausage
4 large eggs
1 tablespoon milk
1 teaspoon butter
1 cup shredded cheddar cheese
1/4 teaspoon salt
1/8 teaspoon black pepper

Equipment

  • Large skillet
  • Medium mixing bowl
  • Whisk or fork
  • Wooden spoon or spatula
  • Baking sheet
  • Parchment paper
  • Measuring spoons

Method

  1. Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  2. Cook the breakfast sausage in a large skillet over medium heat for 6–8 minutes, breaking it into small crumbles, until no pink remains and it reaches 160°F (71°C). Drain the excess grease.
  3. Whisk the eggs, milk, salt, and black pepper together in a medium bowl.
  4. Melt the butter in the skillet over medium-low heat, add the egg mixture, and cook for 2–3 minutes until softly set and slightly glossy.
  5. Separate the 8 biscuits and press each one into a round about 4 inches wide, keeping the center slightly thicker than the edges.
  6. Place about 1 tablespoon sausage, 1 tablespoon scrambled egg, and 2 tablespoons shredded cheddar cheese in the center of each biscuit, leaving about a 1/2-inch border around the edge.
  7. Bring the dough edges up over the filling and pinch them together firmly until each biscuit is completely sealed.
  8. Place the stuffed biscuits seam-side down on the prepared baking sheet, leaving about 2 inches between them.
  9. Bake for 18–22 minutes, or until the biscuits are deep golden and fully baked around the filling.
  10. Let the biscuits rest on the baking sheet for 5 minutes before serving.

Chef’s Notes

  • Avoid overfilling the biscuits because the seams may open during baking.
  • Keep the scrambled eggs soft since they will continue cooking inside the biscuits.
  • Cooked bacon, ham, or turkey sausage can replace the breakfast sausage.
  • Monterey Jack, pepper Jack, Colby Jack, or mozzarella can replace the cheddar.
  • Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a 350°F (175°C) oven for 8–10 minutes.
  • Freeze completely cooled biscuits individually wrapped for up to 2 months.