Breakfast Bubble Biscuits (Stuffed)

By Pattywak

I have been on kind of a Biscuit kick lately because there are so many great ideas! Pizza, Meatballs and now Breakfast. I don't want my kids to just eat cereal every day. I try to give them same variation. The wheels started turning in my head and this is what I came up with. The Stuffed Breakfast Bubble Biscuits (say that 10 times fast) are stuffed with Hash Browns, Bacon, Scrambled Eggs and Cheese tucked nicely inside a Biscuit! The best part is I made them not the grocery store. They really are good, filling, easy and you can freeze them.


Here are the items you will need for the "basic" Stuffed Breakfast Bubble Biscuits. I say basic because this is just a base and there are several things you can do with these. I am giving you a picture tutorial on how to make these (with my wonderful new camera).

Ingredients

• Pillsbury Buttermilk Biscuits - I used 2 1/2 cans out of a small 4 pack
• Shredded Cheese (I had Mexican style on hand)
• Frozen Shredded Hash Browns
• 1 package cooked bacon
• 6 eggs, scrambled + 1 egg to top biscuit

Preparation

Step 1

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.