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Loaded Breakfast Biscuits

Loaded breakfast biscuits with fluffy split biscuits, scrambled eggs, sausage, melted cheddar, and warm country gravy. This hearty biscuit sandwich comes together fast on a Dutch oven or camp stove for an oozy, hot filling.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated biscuits
  • 1 can large refrigerated biscuits Use 1 can for 6 servings.
Eggs
  • 6 eggs Scramble until just set.
Breakfast sausage
  • 6 breakfast sausage patties Cook through before assembling.
Cheese
  • 6 slice cheddar cheese Place inside so it melts from the hot filling.
Country gravy
  • 10 oz country gravy Heat until warm and pourable.
Seasoning
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Butter
  • 1 tbsp butter For buttering the biscuit insides.

Equipment

  • 1 Dutch oven

Method
 

Cook biscuits
  1. Bake the large refrigerated biscuits according to package directions in a Dutch oven or on a camp stove until golden and puffed, about 20 minutes. Visual cue: biscuits should look set and lightly browned on top.
Scramble eggs and prep sausage
  1. Scramble the eggs with salt and pepper until just set, about 5 to 7 minutes. Visual cue: curds should be soft and slightly glossy, not dry.
  2. Cook the breakfast sausage patties until browned and cooked through, about 8 to 10 minutes. Visual cue: juices run clear and the center is no longer pink.
Assemble loaded biscuit sandwiches
  1. Split the cooked biscuits in half and butter the insides. Visual cue: buttered cut surfaces look glossy and ready for filling.
  2. Place scrambled eggs, a cooked sausage patty, and a slice of cheddar cheese into each biscuit half. Visual cue: the filling should stack and sit higher than the biscuit edge.
  3. Top each assembled biscuit sandwich with warm country gravy. Visual cue: gravy pools and begins to ooze over the biscuit edges.
  4. Serve immediately while hot. Visual cue: cheese should look melty and gravy should be steaming.

Notes

For the fastest assembly and best melt, heat the country gravy right before building the sandwiches so it stays pourable. Store biscuits and fillings separately in the fridge up to 3 days; reheat biscuits and gravy, then reassemble (cheese may be less gooey). Freezing isn’t recommended for the assembled sandwiches, but cooked sausage and scrambled eggs freeze well up to 2 months. For a lower-fat option, use reduced-fat cheddar and lighter country gravy (check sodium on labels) while keeping the same build for the classic hearty texture.