Loaded Breakfast Biscuits Recipe

Introduction

Loaded breakfast biscuits are a hearty and delicious way to start your day. Packed with crispy bacon, scrambled eggs, and melted cheddar cheese, these biscuits combine classic breakfast flavors in a fluffy, golden-baked treat.

Ingredients

• 5 eggs (scrambled)
• 1 pound bacon (diced and cooked crisp)
• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 1/3 cups milk
• 1 cup shredded cheddar cheese
• 3 tablespoons butter (melted)

Instructions

1. Step 1: Preheat your oven to 425 degrees Fahrenheit. Grease a large baking sheet with non-stick spray or line it with parchment paper, then set aside.
2. Step 2: Dice the bacon and cook it over medium heat until it’s slightly crisp. Drain any excess fat.
3. Step 3: Scramble the eggs in a separate pan until fully cooked.
4. Step 4: In a large bowl, mix together the flour, baking powder, salt, garlic powder, and pepper. Gently fold in the cooked bacon, shredded cheddar cheese, and scrambled eggs.
5. Step 5: Stir in the milk until the dough comes together, being careful not to overmix.
6. Step 6: Drop the biscuit dough by 1/4 cupfuls onto the prepared baking sheet, spacing them evenly.
7. Step 7: Bake the biscuits for 13 to 15 minutes, or until they are lightly golden brown.
8. Step 8: Remove the biscuits from the oven and brush the tops with melted butter for extra flavor and shine.
9. Step 9: Serve the biscuits immediately, or let them cool and store in an airtight container or bag in the refrigerator for 3 to 4 days.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the dough.
• Try swapping cheddar for pepper jack or mozzarella for a different cheese flavor.
• Use turkey bacon for a leaner option without sacrificing flavor.
• To keep biscuits extra fluffy, avoid overworking the dough once the wet and dry ingredients are combined.
• Serve with a drizzle of hot sauce or a side of fresh fruit to balance the rich flavors.

Storage

Store leftover biscuits in an airtight container or resealable bag in the refrigerator for up to 3-4 days. To reheat, warm them in the oven at 350 degrees Fahrenheit for about 10 minutes or microwave for 20-30 seconds until heated through. This will help preserve their soft, fluffy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the biscuit dough a few hours ahead and keep it covered in the refrigerator. Let it come to room temperature before baking for best results.

Can I freeze these biscuits?

Absolutely. After baking and cooling, place the biscuits in a freezer-safe container or bag. They can be frozen for up to 2 months. Reheat in the oven or microwave directly from frozen.

Loaded Breakfast Biscuits Recipe

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4.9 from 61 reviews

Loaded Breakfast Biscuits combine fluffy scrambled eggs, crispy bacon, and sharp cheddar cheese baked into tender homemade biscuits. These hearty biscuits are perfect for a satisfying breakfast or brunch, offering a delicious blend of savory flavors and a soft, golden crust.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 biscuits 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

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Biscuits

• 2 1/2 cups All Purpose Flour
• 1 tablespoon Baking Powder
• 1 teaspoon Salt
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Pepper
• 1 1/3 cups Milk
• 3 tablespoons Butter (Melted)

Fillings

• 5 Eggs (Scrambled)
• 1 pound Bacon (Diced and Cooked Crisp)
• 1 cup Shredded Cheddar Cheese

Instructions

1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit. Prepare a large baking sheet by greasing it with non-stick spray or lining it with parchment paper to prevent sticking.
2. Cook Bacon: Dice the bacon into small pieces and cook over medium heat until it turns slightly crisp. Set aside to cool.
3. Scramble Eggs: In a separate pan, scramble the eggs until cooked through but still moist. Avoid overcooking to keep the eggs tender.
4. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, garlic powder, and pepper until evenly combined.
5. Combine Fillings: Fold the cooked bacon, shredded cheddar cheese, and scrambled eggs into the dry ingredients, mixing gently to distribute evenly.
6. Add Milk: Pour in the milk and stir just until the dough comes together. Be careful not to overmix to keep the biscuits tender.
7. Form Biscuits: Using a 1/4 cup measure, drop portions of the biscuit dough onto the prepared baking sheet, spacing them evenly.
8. Bake: Place the baking sheet in the preheated oven and bake the biscuits for 13 to 15 minutes, or until they turn lightly golden brown on top.
9. Brush with Butter: As soon as you remove the biscuits from the oven, brush their tops with the melted butter to add flavor and shine.
10. Serve or Store: Serve the biscuits immediately while warm. Alternatively, store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Notes

• For crispier bacon, cook it a little longer before adding to the biscuit dough.
• Don’t overmix the dough; overworking it can make the biscuits tough.
• These biscuits can be frozen after baking—just reheat before serving.
• Use whole milk for a richer biscuit or substitute with buttermilk for extra tenderness.
• Brush the tops with extra melted butter just before serving for enhanced flavor.

Keywords: breakfast biscuits, loaded biscuits, bacon cheddar biscuits, savory biscuits, breakfast recipe, homemade biscuits, brunch recipe