Scrambled eggs, sausage, hash browns and cheddar fit inside these golden biscuit parcels. Everything bagel seasoning gives the tops a savory crunch, turning familiar breakfast-casserole ingredients into something you can pick up.
Start with fully cooked fillings and keep each portion modest. The biscuit dough needs room to close around the filling, and the inside needs to bake through just as much as the outside needs to brown.
Before you begin
You will need: a large rimmed baking sheet, parchment, mixing bowl, measuring cups, rolling pin or your hands for flattening, pastry brush and an instant-read food thermometer. Have equipment ready to cook the fillings separately if they are not already prepared.
Makes 8 stuffed biscuits, or 4 breakfast servings of 2 each. Estimated assembly prep: 20 minutes. Bake: 25 minutes. Cooling: 5 minutes. Total: about 50 minutes, plus time to cook the sausage, eggs and hash browns if they are not already prepared.
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A roomy rimmed sheet gives the stuffed biscuits space to expand. If you need one, Nordic Ware half-sheet pans on Amazon (paid link) are an optional choice, sold as a two-pack. One suitable pan is enough; use one you already own if the eight biscuits fit with space between them.
Gather your ingredients
- 1 can (16.3 ounces/462 g) refrigerated large buttermilk biscuit dough, 8 biscuits
- 1/2 cup fully cooked crumbled pork breakfast sausage, excess grease drained
- 1/2 cup fully cooked scrambled eggs, broken into small curds
- 1/2 cup fully cooked shredded hash browns, with excess moisture and oil removed
- 1/2 cup (2 ounces/55 g) shredded cheddar cheese
- 1 tablespoon cream cheese, optional, divided into 8 small portions
- 1 large egg, beaten, for brushing the dough
- 1 tablespoon everything bagel seasoning, or less if your blend is very salty
- Optional: hot sauce, ketchup or sour cream, for serving
Let’s make it
- Start with fully cooked sausage, scrambled eggs and hash browns; raw sausage, raw egg or raw shredded potato cannot be added directly. If cooking these now, cook pork sausage to 160°F (71°C), scrambled egg until fully set and 160°F (71°C), and hash browns until tender. Drain excess fat or moisture and let the fillings stop steaming before assembly. Time for preparing these cooked ingredients is additional.
- Heat the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment. Combine the measured 1/2 cup each of sausage, scrambled eggs, hash browns and cheddar in a bowl, giving about 2 cups filling. Keep the cream cheese separate.
- Separate the 8 biscuits. Flatten each into a roughly 5-inch round without tearing, leaving the center sturdy enough to hold the filling. Put about 1/4 cup filling in the center of each round. Add one small portion of the optional cream cheese. Leave a clear border around the filling; if a round will not close comfortably, use a little less filling rather than stretching it until it tears.
- Bring the dough edges up around the filling and pinch them firmly together into a sealed pouch. Check for holes. Set each pouch seam-side down on the sheet, leaving at least 2 inches between them.
- Brush the tops lightly with beaten egg; you may not need all of it. Discard leftover egg wash. Divide the everything seasoning over the tops, using up to 1 tablespoon for the batch and less if the blend is salty.
- Bake for approximately 20–25 minutes, checking at 20 minutes, until the biscuits are golden and the filling in the center reaches 165°F (74°C). Also check that the inner dough and bottom seam are baked through, not wet or gummy; cut one open to check if needed. If the tops brown before the dough is done, loosely tent with foil and continue baking. A browned top alone is not enough.
- Let stand for at least 5 minutes before serving; the filling stays hot. Serve with the optional hot sauce, ketchup or sour cream.
A few crafty little tips
- Measure the filling after cooking. Drain greasy sausage and wet potatoes so the dough does not become soggy.
- Do not put steaming-hot filling onto refrigerated biscuit dough. Let it stop steaming, then assemble without leaving it out for a long time.
- Keep the dough edges free of filling so they can stick together. Pinch thoroughly and set the seam underneath.
- The eight rounds share about 2 cups filling, plus the optional tablespoon of cream cheese. Larger mounds make sealing harder.
- Check the inner dough, not just the crust color. A thick bottom seam can need longer even when the top looks golden.
Cook raw pork breakfast sausage to 160°F (71°C). If using a poultry-sausage variation, cook it to 165°F (74°C) first. Scrambled eggs should be fully set, not runny, with the egg mixture at 160°F (71°C). The filled biscuits must reach 165°F (74°C) in the center and have fully baked dough. See USDA sausage guidance and USDA egg guidance.
Make it your own
Use Monterey Jack in place of cheddar in the same amount, or skip the optional cream cheese. For a meatless variation, replace the 1/2 cup sausage with 1/2 cup cooked, finely chopped mushrooms or vegetables that have been well drained. Keep the total filling volume the same, and check that the biscuit dough and cheese fit your dietary needs.
Store it for later
Refrigerate leftovers promptly in shallow covered containers, within 2 hours or within 1 hour when the temperature is above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or below. Use within 3–4 days of the original cooking of the fillings, counting any time the sausage, eggs or potatoes were already stored. See USDA leftover storage guidance.
Reheat refrigerated stuffed biscuits on a baking sheet at 350°F (175°C), loosely covered with foil, until the center reaches 165°F (74°C). Begin checking around 15–20 minutes and allow longer as needed; size and starting temperature change the time. Uncover near the end if you want a firmer crust. See USDA reheating guidance.
Quick questions
Can I assemble these the night before?
For a head start, cook the sausage, eggs and potatoes up to one day ahead, refrigerate promptly in separate covered containers, and keep the biscuit can unopened until assembly. Fill and bake close to serving time; refrigerator-cold fillings may need a longer bake. Preparing the filling ahead counts toward its 3–4-day refrigerated storage window.
Can I use raw shredded potatoes or uncooked sausage?
No. The filling ingredients must be fully cooked before they go into the biscuit dough. Baking the assembled parcels is not a substitute for cooking raw sausage, eggs or potatoes properly.
Can I freeze the baked biscuits?
For freezer storage, fully bake the biscuits first, cool promptly, then wrap and freeze in a freezer-safe container. Thaw in the refrigerator and reheat the centers to 165°F (74°C). Do not rely on a fixed 6–8-minute air-fryer time to heat a frozen stuffed biscuit safely; its center can remain cold while the outside browns.
What if my biscuits are smaller?
Use the large 8-count, 16.3-ounce can specified here. Smaller biscuits need a different filling amount and may bake differently; do not force the full portion into a smaller dough round.
Let the centers cool enough to eat comfortably, then serve the biscuits warm with your favorite breakfast dip on the side.
“Everything” Breakfast Casserole Bombs
Large biscuit-dough parcels filled with cooked sausage, scrambled eggs, hash browns and cheddar, then baked with everything bagel seasoning on top.
Ingredients
- 1 can (16.3 ounces/462 g) refrigerated large buttermilk biscuit dough, 8 biscuits
- 1/2 cup fully cooked crumbled pork breakfast sausage, excess grease drained
- 1/2 cup fully cooked scrambled eggs, broken into small curds
- 1/2 cup fully cooked shredded hash browns, with excess moisture and oil removed
- 1/2 cup (2 ounces/55 g) shredded cheddar cheese
- 1 tablespoon cream cheese, optional, divided into 8 small portions
- 1 large egg, beaten, for brushing the dough
- 1 tablespoon everything bagel seasoning, or less if your blend is very salty
- Optional: hot sauce, ketchup or sour cream, for serving
Instructions
- Start with fully cooked sausage, scrambled eggs and hash browns; raw sausage, raw egg or raw shredded potato cannot be added directly. If cooking these now, cook pork sausage to 160°F (71°C), scrambled egg until fully set and 160°F (71°C), and hash browns until tender. Drain excess fat or moisture and let the fillings stop steaming before assembly. Time for preparing these cooked ingredients is additional.
- Heat the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment. Combine the measured 1/2 cup each of sausage, scrambled eggs, hash browns and cheddar in a bowl, giving about 2 cups filling. Keep the cream cheese separate.
- Separate the 8 biscuits. Flatten each into a roughly 5-inch round without tearing, leaving the center sturdy enough to hold the filling. Put about 1/4 cup filling in the center of each round. Add one small portion of the optional cream cheese. Leave a clear border around the filling; if a round will not close comfortably, use a little less filling rather than stretching it until it tears.
- Bring the dough edges up around the filling and pinch them firmly together into a sealed pouch. Check for holes. Set each pouch seam-side down on the sheet, leaving at least 2 inches between them.
- Brush the tops lightly with beaten egg; you may not need all of it. Discard leftover egg wash. Divide the everything seasoning over the tops, using up to 1 tablespoon for the batch and less if the blend is salty.
- Bake for approximately 20–25 minutes, checking at 20 minutes, until the biscuits are golden and the filling in the center reaches 165°F (74°C). Also check that the inner dough and bottom seam are baked through, not wet or gummy; cut one open to check if needed. If the tops brown before the dough is done, loosely tent with foil and continue baking. A browned top alone is not enough.
- Let stand for at least 5 minutes before serving; the filling stays hot. Serve with the optional hot sauce, ketchup or sour cream.
Notes
Makes 8 stuffed biscuits, or 4 breakfast servings of 2 each. Estimated assembly prep: 20 minutes. Bake: 25 minutes. Cooling: 5 minutes. Total: about 50 minutes, plus time to cook the sausage, eggs and hash browns if they are not already prepared.
Use the specified large 8-count biscuit size. Smaller biscuits cannot hold the same filling. All filling ingredients must be fully cooked and drained before assembly. About 1/4 cup filling fits each 5-inch dough round; use less if needed to seal without tearing. Both center temperature and fully baked inner dough must be checked. Everything seasoning may contain sesame and can be salty; check the label.
Cook raw pork breakfast sausage to 160°F (71°C). If using a poultry-sausage variation, cook it to 165°F (74°C) first. Scrambled eggs should be fully set, not runny, with the egg mixture at 160°F (71°C). The filled biscuits must reach 165°F (74°C) in the center and have fully baked dough. See USDA sausage guidance and USDA egg guidance.
For a head start, cook the sausage, eggs and potatoes up to one day ahead, refrigerate promptly in separate covered containers, and keep the biscuit can unopened until assembly. Fill and bake close to serving time; refrigerator-cold fillings may need a longer bake. Preparing the filling ahead counts toward its 3–4-day refrigerated storage window.
Refrigerate leftovers promptly in shallow covered containers, within 2 hours or within 1 hour when the temperature is above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or below. Use within 3–4 days of the original cooking of the fillings, counting any time the sausage, eggs or potatoes were already stored. See USDA leftover storage guidance.
Reheat refrigerated stuffed biscuits on a baking sheet at 350°F (175°C), loosely covered with foil, until the center reaches 165°F (74°C). Begin checking around 15–20 minutes and allow longer as needed; size and starting temperature change the time. Uncover near the end if you want a firmer crust. See USDA reheating guidance.
For freezer storage, fully bake the biscuits first, cool promptly, then wrap and freeze in a freezer-safe container. Thaw in the refrigerator and reheat the centers to 165°F (74°C). Do not rely on a fixed 6–8-minute air-fryer time to heat a frozen stuffed biscuit safely; its center can remain cold while the outside browns.
Check Out Some Of Our Other Recipes / Crafts
- Huevos Rancheros Breakfast Sliders
- Ham & Cheese Croissant Breakfast Bake
- Breakfast Carbonara Toast Cups
If You Enjoyed This Recipe, Please Share!
If these “Everything” Breakfast Casserole Bombs made your morning better (or your brunch guests swoon), please share the recipe with a fellow breakfast lover! Snap a photo, tag it online, pin it for later, or text it to the friend who always hosts brunch. Simple, satisfying food like this deserves a spot in every home cook’s rotation.
