Get ready to revolutionize your morning routine with these mouthwatering Stuffed Pillsbury Biscuits that are about to become your new breakfast obsession! Imagine biting into a golden, crispy biscuit packed with fluffy scrambled eggs, melted cheddar cheese, and crisp bacon – all in one perfect handheld package. These aren't just breakfast sandwiches; they're a morning game-changer that will have your family racing to the kitchen and begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 10 servings
Ingredients
- Pillsbury biscuits (1 can)
- Eggs (5 large)
- Cheddar cheese (1 cup, shredded)
- Cooked bacon (1/2 cup, chopped)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
- Open the Pillsbury biscuit can and separate each biscuit. Gently flatten each biscuit with your hands or a rolling pin to create a wider surface for filling.
- In a medium bowl, crack the eggs and whisk thoroughly. Season with salt and pepper to taste.
- Heat a non-stick skillet over medium heat and scramble the eggs until just set but still slightly moist. Remove from heat and let cool for 2-3 minutes.
- Place a small amount of scrambled eggs in the center of each flattened biscuit. Top with shredded cheddar cheese and chopped bacon.
- Carefully fold the edges of the biscuit over the filling, pinching and sealing the edges to create a complete seal. Ensure no filling is exposed.
- Arrange the stuffed biscuits on the prepared baking sheet, leaving space between each for even cooking.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and crispy.
- Remove from oven and let cool for 2-3 minutes before serving. The filling will be hot, so allow them to rest briefly.
- Serve warm and enjoy your breakfast stuffed biscuits with a side of fresh fruit or additional bacon if desired.
Tips
- Make sure to seal the biscuit edges completely to prevent filling from leaking during baking.
- Let the scrambled eggs cool slightly before filling to prevent soggy biscuit dough.
- For extra flavor, try adding a sprinkle of herbs like chives or green onions to the eggs.
- Use room temperature ingredients for more even cooking and better texture.
- If you want to prep ahead, you can assemble the biscuits the night before and refrigerate, then bake in the morning.
- Don't overfill the biscuits – a small amount of filling works best to ensure proper sealing and even cooking.
- For a crispier top, brush the biscuits with a little melted butter before baking.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 12g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 110mg
