Freezer Friendly Stuffed Breakfast Biscuits
2 cans of Pillsbury™ Flakey Layers
Biscuits
16 ounces of sausage
8 eggs
8 ounces of shredded cheddar cheese
Brown and crumble breakfast sausage, remove the sausage but leave the dripping in the pan
Crack and scramble 8 eggs, cook these in the same skillet with the reserved sausage drippings
In a bowl, mix the cooked breakfast sausage with the scrambled eggs and the shredded cheese
Lay out all 16 Pillsbury™ Flakey layers biscuits onto 2 parchment lined baking sheets.
Open up each biscuit to form a pocket or a clamshell.
Fill with 1/3 of a cup of our prepared filling and then stretch each biscuit around the filling and press the edges to seal.
Bake at 350 for 18 to 20 minutes, then for freezing let them cool completely before wrapping each in a sheet of wax paper or parchment paper. Store in freezer bags for up to 3 months.
In the morning (or whenever) microwave the frozen stuffed biscuit for 50 to 60 seconds and enjoy!