Go Back

Loaded Breakfast Biscuits

Loaded breakfast biscuits with fluffy split-open biscuits stuffed with scrambled eggs, cooked sausage patties, cheddar, and warm country gravy. A hearty biscuit sandwich style that’s ideal for camping breakfast or outdoor cooking.
Print Recipe Pin Recipe
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
  

Biscuits and filling
  • 1 can (large refrigerated) large refrigerated biscuits
  • 6 eggs Scrambled before assembling.
  • 6 breakfast sausage patties Cooked until browned.
  • 6 cheddar cheese slices Slice or use pre-sliced.
  • 1 can (10 oz) country gravy Heated until warm.
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 1 butter For buttering biscuit insides.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Cook the biscuits
  1. Bake or cook the large refrigerated biscuits according to package directions in a Dutch oven or on a camp stove, until puffed and golden. Aim for the package temperature and use the time range given on the label for the most reliable rise, watching for a light, set exterior.
Scramble the eggs and season
  1. Scramble the eggs and season with salt and black pepper to taste, cooking until just set and still slightly soft. Cook for about 3-5 minutes, stirring frequently so the curds stay tender and look glossy rather than dry.
Cook the sausage patties
  1. Cook the breakfast sausage patties until browned and cooked through. Use a medium heat cook for about 8-12 minutes, flipping once so both sides develop a deep golden color.
Assemble the loaded biscuit sandwiches
  1. Split the biscuits in half and butter the insides. Press lightly to open them fully so they can hold filling without tearing.
  2. Fill each biscuit with scrambled eggs, a cooked sausage patty, and a cheddar cheese slice. Layer so the cheese sits on the hot filling and begins to melt right away.
  3. Top each sandwich with warm country gravy. Spoon enough to coat the cheese and pooling slightly at the edges, keeping it hot for oozing filling.
  4. Serve immediately while hot. Plate with the biscuits opened so the eggs, sausage, and cheese look layered and visible.

Notes

Pro tip: keep the gravy warm and the biscuits hot—assemble right after cooking so the cheddar melts and the gravy soaks in. Store biscuits and fillings separately in the fridge up to 3 days; reheat biscuits in an oven or skillet until warmed through, and microwave gravy until hot. Freezing isn’t ideal for the biscuit texture, but you can freeze sausage and gravy components separately. For a lower-sodium option, use reduced-sodium country gravy and season the eggs lightly.