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Loaded Breakfast Biscuits

Loaded breakfast biscuits with fluffy, split-and-buttered biscuits filled with scrambled eggs, sausage, melty cheddar, and warm country gravy. Biscuit sandwich style with oozing filling for hearty camping breakfast energy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Loaded Breakfast Biscuits
  • 1 can large refrigerated biscuits Use the large refrigerated variety so they split easily.
  • 6 eggs Scramble before assembling.
  • 6 breakfast sausage patties Cook until browned before assembling.
  • 6 slice cheddar cheese Cut or use slices that fit inside each biscuit.
  • 1 can (10 oz) country gravy Heat until hot and pourable.
  • 0.25 tsp salt Add to scrambled eggs to taste.
  • 0.25 tsp pepper Add to scrambled eggs and/or gravy to taste.
  • 2 tbsp butter Butter the biscuit insides for a soft, golden finish.

Equipment

  • 1 Dutch oven

Method
 

Bake the biscuits
  1. Cook the large refrigerated biscuits according to package directions in a Dutch oven or on a camp stove, until they are golden brown and cooked through, 18-22 minutes.
  2. Remove the biscuits and let them cool just until handleable, 2-3 minutes, then split each biscuit in half horizontally.
Cook the fillings
  1. Scramble the eggs with salt and pepper over medium heat until set and lightly fluffy, 6-8 minutes.
  2. Cook the breakfast sausage patties until browned and cooked through, 10-12 minutes.
  3. Heat the country gravy until hot and pourable, 5-7 minutes.
Assemble & serve
  1. Butter the cut insides of the biscuits with butter so the filling seals in and stays soft, 1-2 minutes.
  2. Place scrambled eggs, a cooked breakfast sausage patty, and a slice of cheddar cheese into each biscuit half, then press gently to pack.
  3. Spoon warm country gravy over the assembled biscuit sandwiches so the filling looks glossy and oozes, 1-2 minutes.
  4. Serve immediately while hot, 0 minutes, with the biscuits split open and overflowing with filling.

Notes

For the best texture, scramble the eggs just until set (slightly soft in the pan) and keep the country gravy warm in a covered pot. Refrigerate leftovers up to 3 days; reheat gravy and biscuits separately, then reassemble. Freezing is not recommended because biscuits and cheese can get rubbery after thawing. For a lower-fat swap, use turkey breakfast sausage patties and reduced-fat cheddar.