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Loaded Breakfast Biscuits

Loaded breakfast biscuits made with fluffy refrigerated biscuits split open and filled with scrambled eggs, cooked sausage patties, melty cheddar, and warm country gravy. Each biscuit sandwich is built hot so the filling stays gooey and hearty, perfect for camping breakfast or outdoor cooking.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Large refrigerated biscuits
  • 1 can (1 lb) large refrigerated biscuits Use the largest can size called for on the package.
Eggs
  • 6 eggs Scramble just until set so the filling stays tender.
Breakfast sausage
  • 6 breakfast sausage patties Cook through before assembling.
Cheddar cheese
  • 6 slice cheddar cheese Layer on top inside the biscuit so it melts from the hot filling.
Country gravy
  • 1 can (10 oz) country gravy Heat until warm and pourable.
Salt and pepper
  • 0.25 tsp salt and pepper To taste.
Butter
  • 2 tbsp butter For buttering the biscuit insides.

Equipment

  • 1 Dutch oven

Method
 

Cook biscuits
  1. Bake the large refrigerated biscuits according to the package directions in a Dutch oven or on a camp stove until golden. Keep them hot so they split cleanly.
Scramble eggs and cook sausage
  1. Scramble the eggs with salt and pepper to taste until just set, then remove from heat. Aim for soft curds that won’t dry out in the finished sandwich.
  2. Cook the breakfast sausage patties until fully cooked through, then keep them warm. Cut or crumble only if needed for fitting inside the biscuits.
Build the loaded biscuit sandwiches
  1. Split the biscuits in half and butter the insides. Press lightly so the filling makes full contact with the hot bread.
  2. Fill each buttered biscuit with scrambled eggs, one cooked sausage patty, and a slice of cheddar cheese. Stack the cheese so it sits near the center for quick melt.
  3. Top each filled biscuit with warm country gravy. Let the gravy run over the edges for that hearty, loaded look.
  4. Serve immediately while hot, with extra gravy if needed. Keep biscuits on a warm camp plate so they don’t steam down.

Notes

Pro tip: keep the eggs and sausage warm right up until assembly so the cheddar melts when you stack the layers. Refrigerate leftovers in a sealed container up to 3 days; reheat gently in a skillet or microwave and add a splash of gravy. Freezing is not recommended for best biscuit texture. For a lighter option, use reduced-fat cheddar and reduced-sodium country gravy.