breakfast biscuits

My Stuffed Breakfast Biscuits are super easy to make and are perfect for a hearty breakfast, brunch, or even a holiday breakfast.

Stuffed Breakfast Biscuits

(17.3 oz) refrigerated biscuit dough

lb Ground Beef

eggs, beaten

onion, finely diced

garlic, finely minced

paprika

thyme

salt

cheddar cheese (plus more for topping)

tbsp butter, melted

Preheat oven to 375 F. Separate dough into...

Preheat oven to 375 F. Separate dough into 16 biscuits. With a knife, carefully cut each biscuit into 2 layers (making 32 dough rounds).

Over medium-high heat, cook ground beef in a...

Over medium-high heat, cook ground beef in a large skillet until no longer pink.  Drain fat and add onion, garlic, paprika, and thyme.  Season with salt and pepper.  Continue cooking until onion is softened.  Remove from pan and place eggs in pan. Scramble eggs, but under cook them just a bit.  Season with salt and pepper.  Remove from heat and add in meat.  Stir in cheese.

Spray a muffin tin with nonstick cooking spray....

Spray a muffin tin with nonstick cooking spray.  Gently press 16 dough rounds into the bottom  of the pan and then halfway up side of cups.  Spoon 1/4-1/3 cup of egg/meat mixture on top of the rounds.  Top each with a dough round and gently tuck dough edge into muffin cup.

Brush top of biscuit with melted butter and...

Brush top of biscuit with melted butter and top with a little more cheese.

Bake 16 - 20 minutes or until deep...

Bake 16 - 20 minutes or until deep golden brown. Remove biscuits from muffin cups and place on a cooling rack. Cool 10 minutes, but serve warm.

These carnivore breakfast biscuits are super flavorful and inspired by a great depression recipe.

Carnivore Breakfast Biscuits (Inspired by Great Depression recipe)

eggs

chicken livers to place 1

cheddar (optional)

butter

Sear livers

First sear your chicken livers on a grill top or in a skillet. Cook out all moisture thoroughly. I’ve found the crispier the better! Then set aside.

Prep cupcake pan

Grease each cupcake round with butter then line each with a slice of cured meat. You can use 2 if you feel like adding extra structure to the biscuits.

Beat eggs

In a mixing bowl blend your dozen eggs until smooth. If you wish to include cheese add to your eggs until blended.

Pour eggs into pan

Then pour into your cupcake rounds until 3/4 full.

Add liver

Then place a cooked chicken liver in the center of each biscuit round.

Bake

Pop in the oven at 350 degrees for 30 minutes until puffy and golden brown on top.

No-fuss buttermilk biscuits loaded with breakfast sausage and cheddar cheese, baked in a pool of melted butter for golden, flaky perfection.

Sausage Cheese Butter Swim Biscuits

breakfast sausage

all-purpose flour

sugar

baking powder

buttermilk

cheddar cheese

salted butter, melted

Prepare

Preheat oven to 450°F. Spray 9x9-inch glass or ceramic baking dish with nonstick spray.

Cook Sausage

Cook breakfast sausage in large skillet over medium-high heat until no pink remains, 8-10 minutes. Drain on paper towels.

Make Batter

Mix flour, sugar, and baking powder in medium bowl. Add buttermilk and stir until sticky batter forms, adding more buttermilk if needed. Gently stir in cheese and cooked sausage.

Prepare Pan

Pour melted butter into prepared baking dish. Add biscuit dough on top and spread evenly. Cut dough into 9 squares.

Bake on middle rack for 25-30 minutes, rotating once, until golden brown and toothpick comes out clean. Cover with foil if browning too quickly.

<em>My high-protein breakfast biscuits have consistently been one of my most popular recipes on here and on Instagram and TikTok, so I had to come back with a new flavor. If you ever wanted to have pizza for breakfast, now you can! These pizza high-protein breakfast biscuits are so easy to make and can be stored in the refrigerator or freezer, so prep a batch ahead of time and you'll have your breakfast sorted. I can't wait for you to try this new flavor for your breakfast meal prep. </em>

PIZZA HIGH-PROTEIN BREAKFAST BISCUITS

avocado or olive oil

yellow onion, 1/4 inch dice

red bell pepper, 1/4 inch dice

green bell pepper, 1/4 inch dice

Italian chicken sausage

oregano

basil

garlic powder

black pepper

smoked paprika

red pepper flakes, optional

mozzarella cheese, divided

almond flour

coconut flour

Preheat the oven to 400ºF and line a sheet pan with parchment paper.

Heat the oil in a skillet over medium heat. Once heated, add the onion and cook, stirring occasionally, for 3 to 4 minutes. Add the red and green bell peppers and cook until the onions are translucent and the peppers are softened, about 4 minutes.

Clear the center of the pan and add the chicken sausage, oregano, basil, garlic powder, salt and black pepper. Cook, stirring often, until the chicken is cooked through, 7 to 10 minutes. Remove the skillet from the heat and drain excess liquid from the pan. Set aside to cool slightly for 5 minutes.

Whisk the eggs in a large mixing bowl. Add 1 cup of the mozzarella cheese and the cooled chicken sausage mixture and mix until evenly combined.

Add the almond flour, coconut flour, and baking powder and mix until just combined. The batter should be slightly wet but able to hold its shape when scooped.

Use a large cookie scoop or spoon to make 12 evenly sized balls of dough. With lightly oiled hands, gently press down on the top of each ball to form a biscuit shape. Evenly sprinkle the remaining mozzarella cheese over top each biscuit.

Bake until firm and lightly brown around the edges and top, 12 to 15 minutes.

Remove from the oven and cool completely on the sheet pan.

I have made these a couple times and always freeze some for later. I use regular ground chicken in mine. They are easy and delicious to have for breakfast and last me for a week with the ones in the fridge and an additional week with the frozen ones.

the BEST breakfast meal prep!! i throw whatever veggies i have in the fridge and sometimes add a scoop of yogurt for extra protein. so good!

First time making these. They are delicious!! Do you have a calorie count for one?

I made these for my husband and it was a hit! My only swap was ap flour for the gluten free (I ended up using about 2 cups). Definitely going to try more of these biscuit recipes.

These French Toast Biscuits With Whipped Salted Maple Butter are soft, fluffy, and incredibly flaky with rich, buttery layers and a perfectly golden exterior. Swirled with pockets of cinnamon sugar and served warm with a whipped salted maple butter, these cozy breakfast biscuits pair perfectly with a hot cup of coffee.

Top 5 breakfast biscuits recipes from across the web

The most viewed breakfast biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Stuffed Breakfast Biscuits

Carnivore Breakfast Biscuits (Inspi...

Sausage Cheese Butter Swim Biscuits

PIZZA HIGH-PROTEIN BREAKFAST BISCUI...

French Toast Biscuits with Whipped ...

Top 5 breakfast biscuits recipes from across the web

The most viewed breakfast biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stuffed Breakfast Biscuits

Carnivore Breakfast Biscuits (Inspi...

Sausage Cheese Butter Swim Biscuits

PIZZA HIGH-PROTEIN BREAKFAST BISCUI...

French Toast Biscuits with Whipped ...

The most viewed breakfast biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine