Loaded Breakfast Biscuits

I discovered loaded breakfast biscuits while watching a you tube mama’s video on big batch freezer cooking. Super simple, fast, can be customized to what you like, and best of all, can easily be frozen for future meals.

Loaded breakfast biscuits are basically just a biscuit stuffed with breakfast items. Scrambled egg, sausage, bacon, cheese, even hash browns. Whatever your favourites are. My kids prefer scrambled egg, sausage gravy and cheese. These are so convenient to let thaw overnight for breakfast the next morning or just heat from frozen in the microwave on a piece of paper towel.

Breakfast Biscuits

So I start by prepping my separate ingredients. I scramble up a whack of eggs, careful not to over cook since they will be baked in the oven again. If using hash browns I will brown them as well so they have some texture. Then I will cook up my ground sausage. I usually mix up my own from ground pork but store bought sausage will work just fine also. Then I make it into sausage gravy and set aside.

Scrambled Eggs

Assemble your Breakfast Biscuits

Now it is time to assemble! So the recipe I first followed for these used Pillsbury biscuit dough from a tube. I have made them with that dough and they were delicious! I don’t usually have that on hand though, so I would just use whatever your favourite biscuit dough is. Flatten out your biscuit dough and place into a greased muffin tin, pushing the edges up the sides to form a cup to hold your fillings. Then fill it up with whatever filling you would like! Try not to fill too full as the biscuit will rise as it’s baking. I also leave the cheese for the top because it helps keep everything together and inside of the biscuit.

Scrambled eggs and Sausage Gravy

Bake at 350 degrees for 15-20 minutes, until your biscuit is turning golden brown on the edges. Remove from muffin tin after 5 or so minutes and let cool on a rack. Since there is a filling, the biscuits can get soggy if you skip this step. To freeze leftovers, I individually wrap in plastic wrap and then place into a gallon freezer bag so I can take out however many I need at a time.

Scrambled eggs Sausage Gravy and Cheese

Now for the specific recipes, like I said, it is all your preference. I am including the recipes I used but feel free to use whatever your family enjoys and make the recipe your own.

Baked to perfection!

Recipes for Loaded Breakfast Biscuit

Super Easy, Butter Free Biscuit Dough:

2 cups of self rising flour

1/3 cup of oil

¾ cup of milk

Mix together, folding dough over onto itself a few times to make layers, adding more flour as needed and then cut into biscuits. If you want to bake as biscuits and not use for the above recipe, bake at 350 for 15 minutes.

Self Rising Flour:

2 cups of flour

1 teaspoon of salt

3 teaspoons of baking powder

Breakfast Sausage:

2 teaspoons dried sage

2 teaspoons salt

1 teaspoon ground black pepper

¼ teaspoon dried marjoram

1 Tablespoon of brown sugar

1/8 teaspoon of crushed red pepper flakes

1 pinch ground cloves

2 lbs of ground pork

In a small bowl combine first 7 ingredients and mix well. Add spice mix to ground pork and mix well with your hands until well combined. For best flavour, let chill in the fridge for a few hours, or even overnight before shaping into patties or using as ground sausage. Note that this is a very mild flavoured sausage and all spices can be adjusted to suit your taste.

Sausage Gravy Recipe:

Brown your breakfast sausage until fully cooked. Lower your heat to medium low. You will need a few tablespoons grease in your pan. If your sausage didn’t leave you any grease, add 2 tablespoons of oil to your pan and stir it up. Add 2-4 tablespoons of flour to your sausage and mix it up. It should absorb all of the grease in the pan. Cook for a few minutes, stirring occasionally. Gradually add in ½ a cup to 1 cup of milk, stirring constantly. If your gravy is too thick for your liking, add more milk a few tablespoons at a time until you are happy with the consistency. Season with salt and pepper to taste. Keep in mind if using for the loaded breakfast biscuits recipe that you will want this gravy to be on the thicker side so your biscuits don’t become soggy.