These Loaded Breakfast Biscuits are a family favorite because they are easy to make and portable, so they are perfect to grab one (or two) on the go. They are also a great brunch menu item. Same great taste as a layered breakfast biscuit with the components baked right in!

Loaded Breakfast Biscuits

  • Author: Ronda Eagle | Kitchen Dreaming
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 biscuits 1x


These Loaded Breakfast Biscuits are a fast family favorite because they are easy to make and portable, which make them the perfect grab and go breakfast – especially when we travel.



  • 21/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 4 tbsp butter, melted (divided) [See Note]
  • 1 pound ground breakfast sausage
  • 4 eggs scrambled
  • 1 cup shredded sharp cheddar cheese
  • 2/3 cup milk

Optional Garnish

  • Melted butter


  1. Preheat oven to 425 degrees F
  2. In a large 12-inch cast iron skillet, crumble the sausage and sautee until browned through.
  3. Meanwhile, in a large mixing bowl add the flour, baking powder, and salt.
  4. When the sausage is browned, drain well and then add it to the flour mixture and stir to combine until the sausage is fully coated.
  5. Drain any abundance of oil from the pan and then add the beaten eggs into the pan and cook to a soft scramble. Add the scrambled eggs to the flour mixture and stir to combine.
  6. Next, add the cheese and milk. With a spoon, stir the mixture until all the flour is incorporated and a slightly sticky dough forms. With a spoon, floured hands or an ice cream scoop, drop biscuits into the buttered skillet or sheet pan (affiliate link).
  7. Bake for 12-15 minutes or until biscuits are lightly golden brown and a toothpick inserted into the center comes out clean.
  8. Brush the tops of the hot biscuits with melted butter. Serve warm.


Use 2 tbsp melted butter to oil the cast iron pan and the other 2 tbsp melted butter to brush the tops of the biscuits after they are finished baking.

Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.

  • Category: breakfast
  • Method: oven
  • Cuisine: american

Keywords: loaded breakfast biscuits, cheese, sausage, home made, easy, quick, kid friendly, 30 minutes or less, cast iron skillet, MSG free