BREAKFAST BUBBLE BISCUITS (STUFFED) RECIPE - (4.5/5)
Provided by Pattywak
Number Of Ingredients 5
Steps:
- Cook your bacon until crisp so it will break easily into pieces. Cook your Hash Browns. Cook the eggs and have the shredded cheese ready. Stretch out one of the biscuits, don't be afraid. Make them flatter and bigger about 2 1/2 to 3 inches side to side. Put a little bit of the Hash Browns, Bacon, Scrambled Eggs and Cheese on top. Grab the sides and start pulling them to the top and then pinch to close. Don't be afraid to pull out those sides and up. Turn pinched side down on a greased pan. Beat one egg and add a Tablespoon of water. Brush tops of Biscuits with egg to give it a nice brown to it. Season with salt and pepper. Cook at 425 degrees for 8 to 10 minutes. Every oven varies so I would check at 8 and if they aren't brown yet wait and check again until they are done.
GRAVY-STUFFED CHEDDAR BISCUIT BOMBS RECIPE BY TASTY
A fun spin on a Southern classic! Cheddar and chives biscuits stuffed with sausage gravy? It's a morning mashup that will have you in a food coma before noon.
Provided by Betsy Carter
Categories Appetizers
Time 9h5m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Cook the sausage in a large skillet over medium heat for about 5 minutes until evenly browned, breaking up into small pieces as it cooks. Remove from the skillet with a slotted spoon and transfer to a plate, leaving any rendered fat behind.
- Add the butter to the skillet. Once the butter melts, add the flour and whisk until light golden brown, about 2 minutes. Slowly whisk in the milk until combined and whisk until the gravy thickens, about 10 minutes.
- Add the thyme, red pepper flakes, sage, salt, pepper, and sausage to the pan and stir until combined. Transfer the mixture to a glass measuring cup and let cool to room temperature.
- Carefully pour the cooled gravy into a silicone ice mold and freeze overnight.
- Make the biscuits: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- To the bowl of a food processor, add the flour, baking powder, butter, salt, cheddar cheese, and chives. Pulse several times until mixture resembles coarse crumbs.
- With the processor running, slowly pour in the heavy cream and pulse until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead until no longer sticky. Roll the dough out to about ⅛ inch (½ cm) thick and cut out 8 4-inch (10 cm) circles with a floured biscuit cutter.
- Remove the frozen gravy from the mold and place 1 cube at the center of each biscuit. Bring the edges of the dough over the gravy and roll to seal. Save the leftover gravy cubes for another use.
- Place the stuffed biscuits on the prepared baking sheet. Brush with the beaten egg and sprinkle with more cheese.
- Bake the biscuits for 15-20 minutes, until golden brown.
- Enjoy!
Nutrition Facts : Calories 577 calories, Carbohydrate 37 grams, Fat 38 grams, Fiber 1 gram, Protein 22 grams, Sugar 6 grams
STUFFED BREAKFAST BISCUITS
Breakfast, lunch or a snack on the go! These are great for brunch or anytime you need a quick bite during a busy day. If you like a little punch use spicy sausage or add a sprinkle of crushed red peppers when you're putting everything together.
Provided by Croft Girl
Categories Breads
Time 32m
Yield 8 biscuits
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Prepare sausages according to package directions. Drain and set aside to cool. Cut each sausage link into 4-6 equal sized pieces.
- Prepare scrambled eggs and veg: Melt a small amount of butter in a small fry pan. Add green peppers and cook 1 minute. Add the white parts of the green onions and cook 30 seconds. Add the beaten eggs. Cook, stirring very frequently until cooked. Set aside to cool.
- On a lightly floured surface, roll out each round of biscuit dough into a 5" circle and drape over a lightly greased muffin cup. If using non-stick muffin tins, don't pre-grease the pan.
- Equally distribute the ingredients into the biscuits in layers in this order: egg, sausage, cheese, a green onions; repeat for the second layer.
- Pinch dough edges together to seal and brush with melted butter.
- Bake in a 375 degree F oven for 11-14 minutes until biscuits are golden brown.
- Get creative and mix it up using your favorite breakfast meat and vegetables. If you use mushrooms, make sure you cook them first so they release their moisture.
Nutrition Facts : Calories 334.8, Fat 19.9, SaturatedFat 6.8, Cholesterol 96.9, Sodium 840, Carbohydrate 26.9, Fiber 0.6, Sugar 4.8, Protein 11.5
STUFFED BREAKFAST BISCUITS
These are great kids items to eat and make. Great for a slumber party morning or a camping trip. So easy and so versatile to get exactly what you want in your pocket! instead of ham use turkey, bacon or sausage. try some sauteed onion or mushrooms for a omelet type pocket. Instead of cheese add sausage gravy with your sausage! You pick your stuffing-- just keep total ingredients to 2 T of fillings to prevent over stuffing.
Provided by Shawn C
Categories Breakfast
Time 18m
Yield 8-10 pockets
Number Of Ingredients 3
Steps:
- Press each biscuit into a 5 inch round flat biscuit.
- Heat oven to 400°F.
- Fill each with 1 Tbsp meat and 1 Tbsp cheese.
- Fold over and seal edges by pressing with fork.
- Place on greased or sprayed cookie sheet.
- Bake for 10-13 minutes.
- Eat!
Nutrition Facts : Calories 41.3, Fat 2.8, SaturatedFat 1.7, Cholesterol 12, Sodium 176.5, Carbohydrate 0.1, Protein 3.7
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