Grab and Go Bacon Egg & Cheese Stuffed Breakfast Biscuits
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These Bacon Egg and Cheese Biscuits are the perfect make-ahead breakfast. A warm, flaky biscuit is stuffed with fluffy scrambled eggs, crispy bacon, and melty cheese. They are so easy to grab for a quick and satisfying meal on busy mornings!
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Grab and go Bacon, Egg and Cheese Stuffed Biscuits
We all want a hot breakfast to kickstart the day, but let’s be honest, busy mornings make that feel impossible! (Especially when the bus arrives at 7 am on the dot!) Good news: these stuffed biscuits are here to totally solve that problem.
Soft, flaky biscuits filled with fluffy eggs, crispy bacon, and gooey, melted cheese – pure comfort in every bite! The best part? You can make a batch ahead of time and just heat them up when you’re ready. So easy!
Why You Should Make These Egg and Cheese stuffed biscuits
- Perfect for meal prep: You can prepare these biscuits over the weekend and have a delicious, hot breakfast ready for the entire week. They save so much time on hectic mornings.
- Easy to customize: While bacon, egg, and cheese are a classic combination, you can easily swap the fillings. Try sausage, ham, or different types of cheese to make them your own.
- Portable and convenient: These handheld biscuits are ideal for eating on the go. No need for forks or plates, making them perfect for kids and adults rushing out the door.
- Simple to make: With just a few basic ingredients, including refrigerated biscuit dough, this recipe comes together quickly and is great for cooks of any skill level.
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 cheese stuffed biscuits look?
Ingredients and Substitutions
- Grands Homestyle Biscuits: I used the Homestyle Butter Tastin’ variety. They are large and sturdy enough to hold all the fillings without falling apart. You could try the flaky layers version, but be sure to seal the edges well.
- Bacon: Six slices of cooked, crispy bacon provide a savory, salty flavor. You can substitute this with cooked sausage crumbles, diced ham, or even a vegetarian bacon alternative.
- Eggs: Four scrambled eggs make the filling hearty and fluffy.
- Cheese: I used two slices of American cheese, quartered. Cheddar, Swiss, or Monterey Jack would also work beautifully. Feel free to use shredded cheese instead of slices.
How to Make Stuffed Breakfast Biscuits
1 Prep: Preheat your oven to 350°F. Line a baking sheet with parchment paper and set it aside.
2 Fill the biscuits: Unroll the biscuits and place them on your work surface. Gently split each biscuit in half horizontally. On the bottom half of each biscuit, layer some cooked bacon pieces, a spoonful of scrambled eggs, and a piece of cheese.
3 Seal and arrange: Place the top half of the biscuit back on. Firmly press the edges together all the way around to seal the filling inside. Place the stuffed biscuits on your prepared baking sheet, about 1 to 2 inches apart.
4 Bake: Bake for 15 to 22 minutes, or until the biscuits are golden brown. The baking time can vary depending on your oven and baking sheet, so it’s a good idea to check them at the 15-minute mark.
Pro Tip: To prevent the filling from spilling out, try not to overstuff the biscuits. Leave a small border of about a quarter-inch around the edge of the dough when you add the filling. This makes it much easier to get a tight seal.
Today I learned…
Ever wonder why pinching dough seals it shut? When you press the edges of the biscuit dough together, you’re basically gluing them. The flour and water in the dough create a sticky, stretchy web. Pinching the edges together tangles these webs from the top and bottom pieces, creating a strong seal. This keeps all the yummy filling inside while it bakes
Recipe Tips
- Make sure your cooked ingredients (bacon and eggs) have cooled down before you stuff the biscuits. Hot fillings can make the dough sticky and difficult to handle.
- If you’re having trouble splitting the biscuits evenly with your fingers, a serrated knife can help create a cleaner cut.
- For an extra golden-brown finish, you can brush the tops of the biscuits with a little melted butter before baking.
- Don’t skip sealing the edges! A good pinch is all it takes to keep the cheesy, eggy goodness from oozing out in the oven.
Variations
- Sausage and Gravy: Fill the biscuits with cooked breakfast sausage and a spoonful of thick country gravy for a different take.
- Western Omelet: Add sautéed bell peppers, onions, and diced ham to your scrambled eggs before stuffing the biscuits.
- Spinach and Feta: For a vegetarian option, mix some cooked spinach and crumbled feta cheese into the scrambled eggs.
- Spicy Version: Add a dash of hot sauce to your eggs or include some chopped jalapeños with the cheese for a little kick.
Storage Suggestions
To store leftovers, allow the biscuits to cool completely. You can wrap them individually in plastic wrap or aluminum foil, or place them in an airtight container. They will last in the refrigerator for up to 4 days.
For freezing, wrap each cooled biscuit tightly in plastic wrap and then in foil. Place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, unwrap a biscuit, wrap it in a paper towel, and microwave for 30-60 seconds from the fridge or 1-2 minutes from frozen.
Eat what you want and wrap the leftovers up individually for a grab-and-go breakfast!
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Can I make these with homemade biscuit dough?
Yes, you can! If you have a favorite homemade biscuit recipe, you can definitely use it. Just be sure to roll the dough to a size that’s large enough to hold the filling.
What’s the best way to cook the bacon?
I find that baking bacon on a sheet pan in the oven is the easiest way to get it perfectly crispy with minimal mess. Cook it until it’s crisp, then let it cool and crumble it.
Can I use shredded cheese?
Absolutely. Shredded cheese works just as well as slices. Use about a tablespoon of your favorite shredded cheese per biscuit.
Why did my biscuits open up while baking?
This usually happens if the edges weren’t sealed firmly enough or if they were overstuffed. Make sure to pinch the seams together tightly before baking.
Can the Biscuits Be Made in Bulk and Stored In the Freezer?
Yes, they can! Wrap individually in the freezer recommended packaging. When ready to reheat, unwrap, place on a paper towel, and microwave for 30 to 60 seconds.
How Long Will the Stuffed Biscuits Last in the Fridge?
Seal the biscuits in an airtight package and they will last about 4 days in the fridge.
More Recipes You Might Like
- Cranberry Orange Muffin Recipe – easy pancake mix muffins
- Biscuits and Gravy Casserole with Sausage and Eggs
- Spinach Egg Muffins
- Baked Blueberry Oatmeal
- Healthy Chocolate Air Fryer Breakfast Cookies (w/ oven instructions)
- No Yeast Cinnamon Rolls
Did You Make These Bacon, Egg & Cheese Stuffed Breakfast Biscuits?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!
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Grab and Go Bacon Egg & Cheese Stuffed Breakfast Biscuits
Description
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!
Ingredients
- 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
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Instructions
- Preheat oven to 350.
- Unroll biscuits and place on a backing sheet 1 to 2 inches apart
- Split biscuits open.
- On the bottom of the biscuit, layer bacon, eggs and cheese. Try to keep the ingredients away from the edge of the biscuit.
- Reseal biscuit by firmly pressing the edges back together and folding over
- 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.)
*Stuffed Breakfast Biscuit Recipe originally published Sept. 25, 2015.
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Used flaky biscuits. Came out great!
Is the bacon raw or pre cooked? Thanks
precooked
These are so easy to make and are delicious! I used the biscuits as listed, and found it easy to get a perfect slice by keeping the biscuits in the fridge til ready to use, then hold each one gently on its side and slice with a serrated knife.
Could I substitute sausage or would the grease mess it up you think?
The sausage will already be cooked so I think it will be fine.
I’ve made this 3 times in the last month. It makes mornings with a toddler and baby easy! Super filling.
I can’t wait to try! My question would be could I prepare the filling and stuff the biscuit and freeze before baking? Then when ready eat throw them in the oven? I don’t have a microwave to reheat and this would save the extra steps and extra dishes in the morning!
I have not tried it, so I cant be sure. I would be afraid that baking from frozen would cause the egg to be overly dry.
I made this and it’s was so good my family loved it.
What is best way to reheat these?
I would wrap in in a paper towel and reheat in the microwave 30 seconds for refrigerated and maybe 60 seconds for frozen.
I made these last night and had one for breakfast today. It was pretty good. I would recommend this recipe. Anyone have any ideas on how to separate the biscuits in a neater way?
Roll the biscuit out and wrap it around the filling instead, similar to bao or a dumpling.
I tried it! It came out awesome!!
I made them with flaky layers and they turned out great! I took a pic, but I’m unable to post it unfortunately.
These were great thanks
Can you freeze these? Warm in the microwave from frozen? What do you think?
Sure!
I just made these with flaky biscuits and shredded cheese, they came out perfect!!!
Yum!
What method have you used to warm them up again after being refrigerated (I am assuming that is where you store them after making ahead of time)?
Great idea! Will try these soon. May even be a make ahead of time camping staple!
I wrap them in a paper towel and warm them in the microwave.
What is your recommendation on reheating? How long do they keep in the refrigerator? Can you freeze them?
Wrap in a paper towel and microwave for 30 sec to a minute.
I have been thinking all day about what to make my husband and son to take on the way to work. I thought, why don’t I stuff biscuts? Then I looked it up and saw this. I have flaky biscuts and shredded cheese. I have an idea on how to make it stick. I will get back to you tomorrow morning on how it turned out. Have a lovely day!
Let us know your trick!
Okay, I made them ahead of time, because they are going to work really early. Nomnomnom. I used shredded cheese and flaky biscuts instead. I think they were easier to separate in half this way. I also used a hard plastic straw to roll them.out just a bit to make a bigger surface to put the eggs, bacon and cheese on.
Of I could share a picture I would.
Very good. I would definitely make again.