Stuffed Bubble Biscuits

Stuffed Bubble Biscuits 1 Stuffed Bubble Biscuits 3 Stuffed Bubble Biscuits 4

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

Yields: 20 biscuits

Stuffed Bubble Biscuits

Ingredients

  • 1/2 lb of Bacon
  • 7 eggs
  • 1/2 of 32 oz. package Frozen Shredded Hash Browns
  • 2 cans Pillsbury Buttermilk Biscuits (10 count)
  • Shredded Cheese

Directions

  1. 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)
  2. Preheat oven to 425 degrees F.
  3. Take biscuits out of the cans and flatten them to about 3 inches in diameter.  Top each with a little cheese, bacon, hashbrowns, and eggs.  Take the edges of the biscuit and fold up over the toppings, pinching the dough closed at the top.
  4. Place biscuits pinched-side down on a well greased baking sheet.
  5. Beat the remaining egg with 1 T of water.  Brush egg wash onto biscuits.  Season with salt and pepper.
  6. Bake for 8 to 10 minutes, or until tops are golden brown.

Notes

*You can easily do the prep work for this recipe the night before. Just cook the bacon, eggs, and hashbrowns, and put them in the fridge until the next morning when you're ready to stuff the biscuits.

*These freeze well and make a GREAT on-the-go breakfast! After baking, just put them in a ziploc bag and then in the freezer. To warm, just wrap one biscuit in a paper towel and microwave for 20-30 seconds.

http://normalcooking.com/2013/03/07/stuffed-bubble-biscuits/

Source:  Riches to Rags

11 thoughts on “Stuffed Bubble Biscuits

  1. Love your blog: Normal Cooking, Lindsay!!! I just came across it recently and signed up to follow it. Thanks for all your hard work and for making your recipes EASY to print!!!!!

  2. Pingback: Bacon, Egg, & Cheese Crescent Cups | normalcooking

  3. Pingback: Bacon, Egg, & Cheese Crescent Cups | Normal Cooking

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