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Loaded Breakfast Biscuits

Loaded breakfast biscuits with fluffy, buttery biscuits split open and filled with scrambled eggs, cooked sausage, melty cheddar, and warm country gravy. A hearty biscuit sandwich made for easy camping breakfast or outdoor cooking, with filling that oozes right 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: 540
Ingredients Equipment Method Notes

Ingredients
  

Loaded biscuit sandwich filling
  • 1 can large refrigerated biscuits Use large refrigerated canned biscuits.
  • 6 eggs Scramble until just set; season lightly.
  • 6 breakfast sausage patties Cook until browned and cooked through.
  • 6 cheddar cheese Slice into 6 slices for layering.
  • 1 can (10 oz) country gravy Heat until hot and pourable.
  • salt Use to taste.
  • pepper Use to taste.
  • butter For brushing/softening biscuit insides.

Equipment

  • 1 Dutch oven

Method
 

Bake the biscuits
  1. Cook the biscuits according to package directions in a Dutch oven or on a camp stove, until golden and cooked through with a springy center.
  2. Split the hot biscuits in half and butter the insides, using the warm surface to help the butter melt.
Assemble the loaded biscuit sandwiches
  1. Scramble the eggs until set, then season with salt and pepper to taste.
  2. Layer a scrambled egg portion onto each bottom biscuit half, followed by a cooked breakfast sausage patty.
  3. Place a slice of cheddar cheese on top of the sausage and eggs so it starts to melt from the heat.
  4. Spoon warm country gravy over each filled biscuit until coated and slightly oozing at the edges.
  5. Serve immediately while hot, keeping the biscuits warm so the cheese stays melty.

Notes

Pro tip: heat the country gravy right before assembling so it pours and soaks into the biscuit without cooling. Refrigerate leftovers in a sealed container for up to 3 days; reheat biscuits and filling separately until hot. Freezing is not recommended for best biscuit texture. For a lighter option, use turkey breakfast sausage patties and reduced-fat cheddar while keeping the gravy hot and pourable.