These stuffed biscuits take a while to prepare, but they are so worth it in the end! They’re also surprisingly filling. It really is a whole breakfast crammed in there.
Growing up, we never really had hearty breakfasts before school or anything. When I was little, I’d have pop-tarts, cereal, or maybe the occasional cheese toast. As I grew into a teenager, I stopped eating breakfast altogether (sad, I know). So, on the rare special weekends at home or the trips to grandmother’s house, when we’d get to eat bacon, sausage, eggs, biscuits, and more, I was in breakfast heaven! This little stuffed biscuit takes all those delicious breakfast classics and combines them into one clean, easily transportable, and re-heatable little bubble!
Like I said, they do take a while to prepare, but you can make a ton of them at one time, freeze, and re-heat them as you want! Just put them in a ziploc before putting them in the freezer. Then take them out, wrap in a paper towel, and microwave for about 30 seconds.
Stuffed Bubble Biscuits
Source: Riches to Rags
Makes: 20 Biscuits
2 cans Pillsbury Buttermilk Biscuits (10 count)
Cook bacon until crisp, allow to cool, and then crumble. Scramble 6 of the eggs. Cook hashbrowns according to package. (I did all of these steps the night before)