Today, I am sharing these Grab and Go: Bacon Egg and Cheese Stuffed Biscuits. Prepared ahead of time, you will love how easy they are to just grab and eat when rushing out the door!
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. (And keep smiles on everyone’s faces, lol.) 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. Hubby is a night owl, so we try to let him sleep.
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I have quite a few make ahead breakfasts that we love; (have you seen my 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 bacon, egg and cheese biscuits that my kids love. (Thank you to Grands® for sponsoring this post!)
The Grands® biscuits are huge and just perfect to stuff full of yummy eggs, cheese and bacon! Just open the biscuit and layer pre cooked bacon, pre scrambled eggs and a slice of cheese. Re-seal and cook!
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!
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Bacon Egg and Cheese Stuffed Biscuits:
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
Directions
- 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 not sure if that was due to the stoneware baking sheet and the oven rack being lower than center…)
Eat what you want and wrap the leftovers up individually for a grab and go breakfast!
Enjoy!
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What is your favorite make ahead breakfast?
This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.
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Rose says
Very good. I would definitely make again.
Angie says
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!
Jamie says
Let us know your trick!
Angie says
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.
Angie says
Of I could share a picture I would.
Amanda says
What is your recommendation on reheating? How long do they keep in the refrigerator? Can you freeze them?
Jamie says
Wrap in a paper towel and microwave for 30 sec to a minute.
~Monica~ says
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!
Jamie says
I wrap them in a paper towel and warm them in the microwave.
Emily says
I just made these with flaky biscuits and shredded cheese, they came out perfect!!!
Jamie says
Yum!