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Fluffy Stuffed Breakfast Biscuits

Source of Recipe


Adapted from a recipe by Kathy Casey






List of Ingredients



• 4 eggs, beaten
  
• 1/4 tsp salt
  
• 1/8 tsp pepper
  
• Cooking spray
  
• 3 Tbsp cream cheese
  
• 1/4 cup grated Cheddar cheese
  
• 1 tube of 8 large, uncooked, refrigerated buttermilk biscuits (such as Pillsbury Grands)
  
• .
  
• -- One of the Following Fillings --
  
• 4 slices bacon, cooked crisply, then coarsely chopped
  
• 1/2 cup bulk breakfast sausage, cooked and then crumbled
  
• 2 Tbsp roasted-red-pepper pesto
  
• .
  
• Sesame seeds (optional)
  






Instructions



1. Preheat oven to 375 degrees (F). Beat eggs with salt and pepper. Lightly coat a small nonstick skillet with cooking spray. Heat over medium-high heat; add eggs to pan and stir gently to scramble until soft and just set. Do not chop up the eggs. Cool and reserve.
   
   
2. In a small bowl, mix the cream cheese and grated Cheddar until evenly combined.
   
   
3. Lay out biscuits on a cutting board or clean work counter, and press each one out to a 4-inch diameter. On each of 4 biscuits, place 1/4 of the scrambled eggs, leaving a clean 1/4-inch to 1/3-inch margin all around. Top each egg portion with 1/4 of the cheese mixture, then with your choice of either 1/4 of the bacon or sausage, or 1-1/2 teaspoons red-pepper pesto, being sure to keep the dough margins clean.
   
   
4. With fingertips, lightly moisten the margins with water, then place another biscuit over each mound of filling, lining up the edges and shaping to cover filling evenly. Pinch or crimp the edges together all the way around to seal thoroughly.
   
   
5. Place biscuits 1 to 2 inches apart on an ungreased cookie sheet. If adding sesame seeds, brush biscuit tops very lightly with water, then sprinkle sesame seeds and press seeds lightly into dough. Bake biscuits in preheated oven for 14 to 15 minutes, or until golden brown.
   
   Makes 4 servings.
   
   






Final Comments


Biscuits may be baked the night before, cooled and refrigerated, then reheated the next morning in the microwave for about 45 seconds to 1 minute, or until heated through.

Or, the biscuits may be assembled on the cookie sheet, then refrigerated (tightly covered with plastic wrap) overnight. The next morning, let biscuits come to room temperature while oven is preheating, and bake.