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Grab and Go Bacon Egg & Cheese Stuffed Breakfast Biscuits

Today, I am sharing these scrumptious Bacon Egg and Cheese Stuffed Breakfast Biscuits. Prepared ahead of time, you will love how easy they are to just grab and eat when rushing out the door!

Bacon, Egg and Cheese Stuffed Biscuits

(Thank you to Grands Biscuits for partnering with me on this post!)

Fall is officially here and the mornings are starting to cool off.  (If only the afternoons would get the message too!)  It’s important to me to get my kids off to school with a hot breakfast.

The problem is, the school bus picks up the kids at 7:05, on the dot!

This early pick up time makes it difficult to get everything done (hair alone takes 10 minutes!) and out the door on time.  

In order to have a hot meal, I have to prepare food ahead of time or we have to get Dad out of bed to make eggs. (But since Dad is such a hard working night owl, I try to let him sleep.)

Disclosure: This post may contain affiliate links.

Bacon Egg and Cheese Stuffed Breakfast Biscuits:

I have quite a few make ahead breakfasts that we love; (like overnight apple pie oats, baked pumpkin oatmeal or this sausage and gravy casserole) but there’s something about the grab and go handheld size of these stuffed breakfast biscuits that my kids love.  

I mean c’mon…  How perfect do these bacon egg and chees stuffed biscuits look?

Pillsbury stuffed breakfast biscuit

stuffed breakfast biscuits

Ingredients to make the Stuffed Breakfast Biscuits

  • 1 roll of Grands® Homestyle Biscuits (today I used the Homestyle Butter Tastin’ Biscuits)
  • 6 slices of cooked bacon, torn into bite size pieces
  • 4 eggs, scrambled
  • 2 slices of cheese, each slice split into 4 pieces

How to Make Stuffed Breakfast Biscuits

The Grands® biscuits are huge and just perfect to stuff full of yummy eggs, cheese and bacon! (Scroll down to the bottom of the post for the printable recipe card with full instructions.)

Just open the biscuit and layer pre cooked bacon, pre scrambled eggs and a slice of cheese.  Re-seal and cook!


stuffed breakfast biscuits

I thought about using the Grands® Flaky Layers, but I wasn’t sure how well they would re-seal and hold together after stuffing with the bacon, eggs and cheese.  

So if you use the flaky layers be sure to come back and let us know how they work out!

bacon and egg stuffed biscuits


Eat what you want and wrap the leftovers up individually for a grab and go breakfast!


stuffed breakfast biscuits

How Long Will the Stuffed Biscuits Last in the Fridge?

Seal the biscuits in airtight packaging and they will last about 4 days in the fridge.

Can the Biscuits Be Made in Bulk and Stored In the Freezer?

Yes, they can! Wrap individually in freezer recommended packaging. When ready to reheat, unwrap and place in a paper towel and reheat in the microwave for 30 to 60 seconds.


What is your favorite make ahead breakfast?

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stuffed breakfast biscuits

Grab and Go Bacon Egg & Cheese Stuffed Breakfast Biscuits

  • Author: Jamie Sanders


Scrumptious Bacon Egg and Cheese Stuffed Breakfast Biscuits can be prepared ahead of time. You’ll love how easy they are to just grab and eat when rushing out the door!


  • 1 roll of Grands® Homestyle Butter Tastin’ Biscuits
  • 6 slices of bacon, torn into bite size pieces
  • 4 eggs scrambled
  • 2 slices of cheese, each slice split into 4 pieces


  1. Preheat oven to 350.
  2. Unroll biscuits and place on a backing sheet 1 to 2 inches apart
  3. Split biscuits open.
  4. On the bottom of the biscuit, layer bacon, eggs and cheese.  Try to keep the ingredients away from the edge of the biscuit.
  5. Reseal biscuit by firmly pressing the edges back together and folding over
  6. Bake biscuits for 15 to 22 minutes or until golden brown.  (Mine took the full 22 minutes, but that was due to the stoneware baking sheet. I recommend setting your timer to 15 and them keeping your eye on the biscuit color.)


This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.

*Stuffed Breakfast Biscuit Recipe originally published Sept. 25, 2015.

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