You need these Sausage, Egg & Cheese Stuffed Biscuits in your life. Flaky biscuit dough filled with scrambled eggs, savory sausage, and melty cheese makes a quick, handheld breakfast that’s perfect for busy mornings, brunch, or holiday mornings when you want something simple and delicious.
I had some cooked breakfast sausage on hand and turned it into these easy stuffed biscuits. They’re great for meal prep — wrap individually and freeze for grab-and-go breakfasts that reheat well in the microwave or air fryer.
These stuffed biscuits use common ingredients and take just a few steps to assemble. They’re customizable—swap the sausage for bacon, ham, or another breakfast meat, and use your favorite cheese.
What you need for Sausage, Egg & Cheese Stuffed Biscuits
- Eggs
- Milk
- Shredded cheese
- Can of refrigerated biscuit dough
- Sausage or other breakfast meat
- Butter and garlic for brushing on top (optional)
I keep refrigerated biscuits on hand for quick meals. They’re perfect for recipes like breakfast calzones or bubble bakes and make it easy to turn leftovers into something new.
How to make breakfast stuffed biscuits
Start by cooking the breakfast sausage in a skillet over medium heat until browned. Remove the sausage to a paper towel to drain and chop it. In the same pan, scramble 3–4 eggs with about 1/4 cup milk, a pinch of pepper, and 1/4 cup of the shredded cheese. Cook the eggs to your preferred doneness, then stir in the chopped sausage.
Open the can of refrigerated biscuits and split each biscuit in half so you have 16 pieces. Gently stretch the dough rounds a little and place eight rounds on a baking sheet. Spoon the scrambled egg and sausage mixture onto each round, top with shredded cheese, then place the remaining dough halves over the filling. Seal the edges by pressing them together—use a little water on your fingers if needed.
Bake at 350°F (175°C) for about 25 minutes, or until the biscuits are golden brown. For extra flavor, melt 1 tablespoon butter and mix with minced garlic (or use garlic powder) and brush over the tops right after they come out of the oven.
Serve hot and enjoy. These are great fresh or reheated for a quick meal.
Can you freeze these breakfast stuffed biscuits?
Yes. Let them cool, then wrap each biscuit individually in plastic wrap and place them in a freezer bag. Reheat from frozen in the microwave or air fryer for a fast breakfast at work or on the go.
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Sausage, Egg, & Cheese Stuffed Biscuits
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Ingredients
- 3-4 eggs
- 1/4 cup milk
- 1 1/4 cups shredded cheese divided
- pepper
- 8 sausage links cooked and chopped (or other breakfast meat)
- 1 16 oz can of refrigerated biscuit dough
- 1 tbsp butter melted
- 1 clove garlic minced (or garlic powder)
Method
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Cook the breakfast sausage in a skillet over medium heat until browned. Remove to a paper towel and chop.
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In the same pan, scramble eggs with milk, 1/4 cup of the cheese, and pepper. Cook to desired doneness and stir in the chopped sausage.
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Open the biscuit can and split each biscuit in half so you have 16 pieces.
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Stretch each dough piece slightly and place eight rounds on a baking sheet.
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Divide the egg and sausage mixture among the eight rounds and top with shredded cheese.
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Place the remaining dough halves on top and seal the edges with a little water on your fingers.
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Bake at 350°F for 25 minutes or until golden brown.
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After removing from the oven, brush with melted butter mixed with minced garlic (or use garlic powder).
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Serve hot and enjoy, or wrap individually to refrigerate or freeze for later.
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Bacon Breakfast Bubble Bake
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