I’m sharing my sausage, egg, and cheese stuffed biscuits made with Pillsbury Grands and a neat filling trick you’ll want to see.

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I never guessed a can of Pillsbury Grands refrigerated biscuits could flip my whole morning, but it did. I stuffed them with soft scrambled eggs and kept thinking, why didnt I try this sooner.

It feels like a small, sort of sneaky breakfast win that fits right into Grands Breakfast Recipes vibes and even flirts with the Sausage Egg And Cheese Stuffed Biscuits crowd if thats your jam. They come out golden and kind of dangerous, you pull one apart and suddenly everyone wants one, even if you promised there were only a few left.

Ingredients

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Pillsbury Grands biscuits: Flaky buttery dough, packs carbs and comfort, not the healthiest choice.
Eggs: Rich in protein and choline, keeps you full, light savory breakfast staple.
Breakfast sausage: Big flavor, lots of fat and sodium, gives a savory, salty kick.
Cheddar cheese: Good source of calcium and protein, adds sharp melty richness, kinda salty.
Unsalted butter: Used for richness and browning, adds saturated fat and extra flavor.
Milk: Helps eggs fluff, provides a bit of calcium, adds mild creaminess to the mix.
Chives or green onions: Fresh bite, small vitamins and color, brightens heavy flavors.
Salt and pepper: Enhances flavors, no calories, but watch the sodium from salt.

Ingredient Quantities

1 can (8 count) Pillsbury Grands refrigerated biscuits

6 large eggs

3 tablespoons milk

8 ounces bulk breakfast sausage

1 1/2 cups shredded cheddar cheese

1 tablespoon unsalted butter

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh chives or green onions (optional)

How to Make this

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1. Preheat oven to 375°F and line a baking sheet with parchment paper or lightly grease it.

2. Brown the sausage in a skillet over medium heat, breaking it up with a spoon, about 6 to 8 minutes until no pink remains. Drain on paper towels and set aside.

3. In a bowl whisk together 6 large eggs, 3 tablespoons milk, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

4. Melt 1 tablespoon unsalted butter in the same skillet over medium-low, pour in the egg mixture and gently scramble until just set but still moist, about 2 to 3 minutes. Remove from heat.

5. Stir the cooked sausage into the eggs and mix in about 1 cup of the shredded cheddar cheese, reserving 1/2 cup cheese for topping. Fold in 2 tablespoons chopped fresh chives or green onions if using.

6. Open 1 can (8 count) Pillsbury Grands refrigerated biscuits and flatten each biscuit with your fingers or a rolling pin into a roughly 4 inch circle, thinner in the middle so it will fold easier.

7. Spoon about 2 to 3 tablespoons of the egg-sausage-cheese filling into the center of each flattened biscuit, do not overfill or they’ll leak. Fold the edges up and pinch to seal tightly, you can crimp with a fork for extra insurance. Place each sealed biscuit seam-side down on the prepared sheet.

8. Sprinkle the reserved 1/2 cup cheddar over the tops a little, or press a pinch onto each biscuit so it melts and looks nice.

9. Bake at 375°F for 12 to 16 minutes, rotating the pan halfway, until the biscuits are golden brown and puffed.

10. Let the stuffed biscuits rest 3 to 5 minutes before serving so they set a bit, garnish with extra chives if you like. Enjoy.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper or lightly greased
2. Large skillet for browning the sausage and scrambling the eggs
3. Mixing bowl for whisking the eggs, milk, salt and pepper
4. Whisk or fork to beat the eggs (either one works)
5. Wooden spoon or spatula to break up the sausage and stir the filling
6. Rolling pin or just your hands to flatten each biscuit thinner in the middle
7. Tablespoon and tablespoon-sized spoon or small scoop for portioning the filling
8. Measuring spoons and a 1/4 or 1/3 cup measure for milk and cheese amounts
9. Paper towels for draining sausage plus oven mitts to handle the hot pan

FAQ

Q: Can I make these ahead or freeze them? A: Yes. For best results assemble the biscuits, freeze them on a tray until firm, then store in a freezer bag up to 1 month. Bake from frozen at 375°F for about 18 to 22 minutes, or until golden and heated through. You can also fully bake, cool, then freeze and reheat later.

Q: How do I keep the filling from leaking out while they bake? A: Don’t overfill, press the edges tightly to seal and pinch several times, and chill the stuffed biscuits 10 to 15 minutes before baking so they hold their shape. Using room temp egg to brush the seams helps them stick and brown.

Q: Can I swap the sausage or make these vegetarian? A: Absolutely. Use turkey or chicken sausage, or replace sausage with cooked mushrooms, crumbled tofu, or a plant based sausage. If you swap proteins, taste and adjust the salt and seasoning before stuffing.

Q: What’s the best way to reheat leftovers? A: Oven or toaster oven is best to keep them flaky. Reheat at 350°F for 8 to 12 minutes until warmed through. Microwave will work fast but makes them soggy, so microwave briefly then crisp in a skillet or oven.

Q: Do the eggs and sausage need to be fully cooked before stuffing? A: Yes. Cook the breakfast sausage until no longer pink and it reaches 160°F. Scramble the eggs until just set. When baked the biscuit should reach about 165°F for safe reheating or serving.

Q: Can I use different biscuit sizes or brands? A: You can. If you use smaller biscuits reduce bake time by a few minutes, with larger ones add a little time. Watch for a golden top and an internal temperature around 165°F. Different brands may change texture and bake time a bit.

Breakfast Stuffed Pillsbury Biscuits Recipe Substitutions and Variations

Pillsbury Grands refrigerated biscuits: swap with 8 refrigerated buttermilk biscuit rounds from any brand, or use 8 refrigerated crescent roll dough pieces for a flakier crust, or make quick homemade biscuit dough if you want.
8 ounces bulk breakfast sausage: replace with 8 ounces ground turkey seasoned with 1 teaspoon sage and 1/2 teaspoon black pepper for a leaner option, or use 8 ounces plant based sausage crumbles for a vegetarian version, or cooked crumbled bacon for a smoky twist.
6 large eggs and 3 tablespoons milk: use 12 ounces firm tofu crumbled and seasoned like scrambled eggs plus 2 tablespoons non dairy milk for a vegan swap, or use 6 egg whites plus 3 tablespoons milk to cut fat but keep the texture.
1 1/2 cups shredded cheddar cheese: sub with Monterey Jack, Colby, or pepper jack for milder or spicier melts, or try smoked gouda or a dairy free shredded cheese for different flavor or dietary needs.

Pro Tips

– Drain and cool the cooked sausage well, pat it with paper towels and let it sit for a few minutes before you mix it with the eggs, otherwise the hot grease will keep cooking the eggs and you’ll end up with dry, rubbery eggs and a greasy filling.

– Flatten the biscuits thinner in the middle so they fold easier, flour your fingers or rolling pin so they dont stick. Use a small cookie scoop or tablespoon to portion the filling so you dont overfill, thats the main cause of leaking.

– Help the seams stick by brushing the edges with a little beaten egg or even a dab of water before you pinch, press hard and crimp with a fork for extra insurance. If you have time, chill the sealed biscuits for 10 minutes so the seams firm up and they bake cleaner.

– For a better bottom crust, preheat the baking sheet in the oven and transfer the biscuits onto the hot sheet, or use a silicone mat for even browning. Rotate the pan halfway through baking and let the finished biscuits rest a few minutes so the filling sets and they wont spill when you bite in.

Breakfast Stuffed Pillsbury Biscuits Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m sharing my sausage, egg, and cheese stuffed biscuits made with Pillsbury Grands and a neat filling trick you’ll want to see.

Servings

servings

Calories

411

kcal

Equipment: 1. Rimmed baking sheet lined with parchment paper or lightly greased
2. Large skillet for browning the sausage and scrambling the eggs
3. Mixing bowl for whisking the eggs, milk, salt and pepper
4. Whisk or fork to beat the eggs (either one works)
5. Wooden spoon or spatula to break up the sausage and stir the filling
6. Rolling pin or just your hands to flatten each biscuit thinner in the middle
7. Tablespoon and tablespoon-sized spoon or small scoop for portioning the filling
8. Measuring spoons and a 1/4 or 1/3 cup measure for milk and cheese amounts
9. Paper towels for draining sausage plus oven mitts to handle the hot pan

Ingredients

1 can (8 count) Pillsbury Grands refrigerated biscuits
6 large eggs
3 tablespoons milk
8 ounces bulk breakfast sausage
1 1/2 cups shredded cheddar cheese
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives or green onions (optional)

Directions

Preheat oven to 375°F and line a baking sheet with parchment paper or lightly grease it.
Brown the sausage in a skillet over medium heat, breaking it up with a spoon, about 6 to 8 minutes until no pink remains. Drain on paper towels and set aside.
In a bowl whisk together 6 large eggs, 3 tablespoons milk, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
Melt 1 tablespoon unsalted butter in the same skillet over medium-low, pour in the egg mixture and gently scramble until just set but still moist, about 2 to 3 minutes. Remove from heat.
Stir the cooked sausage into the eggs and mix in about 1 cup of the shredded cheddar cheese, reserving 1/2 cup cheese for topping. Fold in 2 tablespoons chopped fresh chives or green onions if using.
Open 1 can (8 count) Pillsbury Grands refrigerated biscuits and flatten each biscuit with your fingers or a rolling pin into a roughly 4 inch circle, thinner in the middle so it will fold easier.
Spoon about 2 to 3 tablespoons of the egg-sausage-cheese filling into the center of each flattened biscuit, do not overfill or they'll leak. Fold the edges up and pinch to seal tightly, you can crimp with a fork for extra insurance. Place each sealed biscuit seam-side down on the prepared sheet.
Sprinkle the reserved 1/2 cup cheddar over the tops a little, or press a pinch onto each biscuit so it melts and looks nice.
Bake at 375°F for 12 to 16 minutes, rotating the pan halfway, until the biscuits are golden brown and puffed.
Let the stuffed biscuits rest 3 to 5 minutes before serving so they set a bit, garnish with extra chives if you like. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.