Loaded Breakfast Biscuits Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- Cook Bacon: Dice the bacon into small pieces and cook over medium heat until it turns slightly crisp. Set aside to cool.
- Scramble Eggs: In a separate pan, scramble the eggs until cooked through but still moist. Avoid overcooking to keep the eggs tender.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, garlic powder, and pepper until evenly combined.
- Combine Fillings: Fold the cooked bacon, shredded cheddar cheese, and scrambled eggs into the dry ingredients, mixing gently to distribute evenly.
- Add Milk: Pour in the milk and stir just until the dough comes together. Be careful not to overmix to keep the biscuits tender.
- Form Biscuits: Using a 1/4 cup measure, drop portions of the biscuit dough onto the prepared baking sheet, spacing them evenly.
- 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.
- 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.
- 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
Find it online: https://cookwithruby.com/loaded-breakfast-biscuits-recipe/
