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Loaded Breakfast Biscuits

Loaded breakfast biscuits with fluffy refrigerated biscuits split open and filled with scrambled eggs, cooked sausage patties, cheddar, and warm country gravy. A hearty biscuit sandwich that’s ideal for camping breakfast or outdoor cooking, with the gravy topping spooned on hot so it oozes out.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Biscuits and filling
  • 1 can (large) large refrigerated biscuits Use refrigerated biscuits from a can.
  • 6 eggs Scramble until just set.
  • 6 breakfast sausage patties Cook until browned and cooked through.
  • 6 slice cheddar cheese Place one slice per biscuit half.
  • 1 can (10 oz) country gravy Heat until hot and pourable.
  • 0.25 tsp salt Add to taste.
  • 0.25 tsp pepper Add to taste.
  • 1 tbsp butter For buttering biscuit insides.

Equipment

  • 1 Dutch oven

Method
 

Cook biscuits
  1. Cook the large refrigerated biscuits according to package directions in a Dutch oven or on a camp stove until puffed and golden, about 20 minutes; watch for set tops and lightly browned edges.
  2. Remove the hot biscuits and split each biscuit in half; butter the inside surfaces while warm so they stay tender.
Make the filling
  1. Scramble the eggs with salt and pepper until just set, about 5 to 7 minutes total; keep them slightly soft and glossy as they finish cooking.
  2. Cook the breakfast sausage patties until browned and cooked through, about 8 to 10 minutes; drain briefly if there is excess grease.
  3. Heat the country gravy until steaming and hot, about 3 to 5 minutes; stir often so it stays smooth.
Assemble and serve
  1. Place each scrambled egg portion onto the bottom half of a biscuit, then top with a sausage patty and a slice of cheddar cheese; let the cheese soften from the heat.
  2. Spoon warm country gravy over the assembled biscuit sandwiches, using enough to coat and let it run; serve immediately while hot.

Notes

Pro tip: assemble right after heating the gravy so the cheddar melts and the gravy stays pourable. Store leftovers in the refrigerator up to 2 days and reheat in a skillet until warmed through; biscuits may soften further after reheating. Freezing: not ideal for best texture, but you can freeze cooked sausage and scrambled eggs separately for up to 2 months and reassemble with fresh biscuits and reheated gravy. For a lower-fat swap, use reduced-fat cheddar and opt for turkey sausage patties.