Filled with eggs, cheese, and crisp bacon, these stuffed breakfast biscuits are just what you need when you’re in the mood for a hearty meal.

Biscuit split in half to show egg and cheese and meat filling.

Flaky, buttery biscuits loaded with scrambled eggs and salty bacon–what could possibly be better? These stuffed biscuit bombs are crisp on the outside and feature a cheesy, satisfying egg filing that will power you up for your day ahead.

About these stuffed breakfast biscuits

Like a hot, made-from-scratch breakfast but you’re a little short on time in the morning? These stuffed rolls are here to help you out!

No need to cut butter and flour together and bake dough in the morning; refrigerated biscuits work perfectly for this recipe and provide the perfect flaky texture for the egg filling.

While there may seem to be a lot of steps for this recipe, it’s really easy to make and sure to be a family favorite. The flaky biscuit dough separates easily so you can add the filling, and the filling really only takes 5 minutes to scramble in the pan. (Wanting to really excel at this part? Read how to make the best scrambled eggs.)

These loaded breakfast bombs are also really adaptable, so you can use your favorite egg fixins in this recipe, like crumbled sausage and sauteed green peppers or chopped onions and diced ham.

These breakfast rolls are great for lunch or for dinner, too. They’re really filling and are a great main dish served with cheesy potatoes and fresh fruit. Try them with a blueberry smoothie or a mango smoothie. Need your AM caffeine? Try an iced vanilla latte or caramel iced coffee.

One pan of these breakfast biscuit bombs and you’ll agree: these egg biscuits just moved to the top of your weekly meal planning.

Stuffed biscuits on a long white platter.

What you need

  • Biscuit Dough: 1 can of refrigerated biscuit dough – we recommend a 16.3 oz can of Pillsbury Flaky Layers Biscuits.
  • Eggs: You’ll want to scramble some eggs (we recommend scrambling them with butter, salt, pepper, and onion powder for flavor but you can prepare the eggs however you like them!).
  • Bacon bits if you’re in a hurry, cooked and crumbled bacon if you have a little more time and prep ahead (try baking your bacon!). Prefer ham or sausage? Those can be used too, just make sure they’re cooked and cut into small pieces.
  • Cheese: Shredded Colby Jack cheese works great for these, it’s mild and melts well. Other cheeses will work too, try sharp cheddar, pepper jack, or swiss.
  • You’ll also be making an easy egg wash by whisking together eggs and milk. Brushing this on the top of the biscuits will make them beautifully golden brown!
Ingredients not yet cooked.

How to make them

Preheat oven to 350ºF and prepare cookie sheet with butter, parchment, silicone mat, or oil. In a small bowl beat the eggs, add salt, pepper, onion powder.

In a pan, over medium heat melt butter. Then add bacon pieces and cook until warm.

Add egg mixture and cook and stir constantly until the egg is barely set. Remove from heat and rest 5 mins.

Eggs scrambled with bacon bits.

While eggs rest, open the biscuits. Gently separate the biscuits in half, leaving the back part attached if possible.

Add approximately 2 tablespoons of egg mixture in the center of each open biscuit and close each biscuit by pinching all around the edges.

Unbaked filled biscuit.

Place each biscuit on prepared cookie sheet and brush with egg wash.

Unbaked biscuits.

Cook in the preheated oven for 15 minutes or until the biscuits are all nice and golden.

Baked biscuits on a cooling rack.

How to make them your own

  • These stuffed biscuits taste great with your favorite egg scramble. Not a big bacon fan? No problem! Any cooked breakfast meat is great. You can add a small amount of sautéed veggies as well, like onions or green peppers.
  • Looking for dinner inspiration? How about cheeseburger biscuit bombs? All you need is a little browned ground beef, or even better, a leftover hamburger. Scramble the burger into your eggs and add shredded cheddar into your biscuits.
  • Have a couple people who are not keen on eggs? Try a pizza variety! A small amount of prepared pasta sauce and packaged pepperoni makes an easy option for anyone who wants to skip the eggs.
  • Once the biscuits are cooked, you can top them with more shredded cheese or other biscuit toppings, like sausage gravy. Yum! Try topping them with chive butter or bacon jam!

FAQs

Can I use something else other than flaky layer biscuits?

Yes, however the flaky layer is easy to open by separating the layers, so makes your life easier. If you use another variety, you may need to use a knife to cut open the biscuits.

Do I need to use cheese?

No! This recipe is great with or without the cheese! 

Breakfast biscuit with a bite taken out of it.

Make Ahead Ideas

Looking to save a few minutes in the morning? You can prepare your raw egg mixture the night before and leave it in the refrigerator. Just wait until you’re ready to cook before adding the bacon bits.

Storage Suggestions

Store in fridge for up to three days.

Reheating Tips

Biscuits may get slightly soggy after storing and reheating, but still will taste yummy! Reheat in microwave for 20-30 seconds or until heated through.

More handheld breakfast recipes

Biscuit cut in half to show egg, bacon, and cheese filling.

Get the Recipe: Stuffed Breakfast Biscuits

Filled with eggs, cheese, and crisp bacon, these stuffed breakfast biscuits are just what you need when you’re in the mood for a hearty meal.
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Ingredients

  • 4 eggs
  • 1 tablespoon butter
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon onion powder
  • ¼ cup bacon bits
  • ½ cup shredded Colby Jack cheese
  • 1 can (16.3 oz) Pillsbury Flaky Layers Biscuits

Egg Wash

  • 1 egg
  • 1 tablespoon milk

Instructions

  • Preheat oven to 350ºF and prepare a cookie sheet by rubbing with butter or lining with parchment paper or a silicone mat.
  • In a small bowl, use a fork to beat the eggs, with the salt, pepper, and onion powder. Mix well. Set aside.
  • In a small frying pan, melt butter over medium heat.
  • Once butter is melted, add bacon bits. Gently mix bacon and butter until warm, about 2 minutes.
  • Add egg mixture and cook, stirring constantly until the egg is barely set (cooked but still moist).
  • Remove from heat and let it rest (5 minutes).
  • Meanwhile, prepare biscuits.
  • Gently separate the biscuits in half (top and bottom), leaving the back part attached if possible.
  • Add approximately 2 tablespoons) of egg mixture to the center of each open biscuit.
  • Sprinkle some cheese on top of the eggs
  • Close the biscuits by pinching the edges all around the biscuit.
  • Repeat for remaining biscuits. Place on prepared baking sheet.
  • Prepare egg wash by mixing egg and 1 tablespoon milk in a small bowl. Brush egg walk on each biscuit.
  • Bake in preheated oven for 15 minutes or until the biscuits are golden brown.

Notes

  • Keep biscuits and the cheese in the fridge until last minute, so they are easier to handle.
  • Double check the biscuits before cooking, pinching them closed again if needed.
Serving: 1bsicuit, Calories: 332kcal, Carbohydrates: 31g, Protein: 11g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 854mg, Potassium: 193mg, Fiber: 2g, Sugar: 2g, Vitamin A: 298IU, Vitamin C: 1mg, Calcium: 111mg, Iron: 3mg