Description
This whole idea started thanks to two hungry kiddos, a missing sock, and a promise of a “big breakfast” before a zoo trip. Three pans going, kids bouncing with excitement, and you trying to make pancakes, eggs, and bacon all at once? Recipe for madness.
In a moment of desperation and inspiration, the biscuits meant for gravy became the hero. Flatten, fill, fold, bake… and boom. Magic. The kids inhaled them, your sister-in-law demanded the recipe, and you realized you’d made something special — the kind of recipe that becomes part of family stories.
Ingredients
Main Ingredients
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4 (16 oz) cans Pillsbury Flaky Biscuits
Flaky layers stretch and seal without tearing. Avoid “homestyle” if possible. -
12 large eggs
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½ cup milk
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A pinch of salt
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16 slices bacon, cooked & crumbled
Or swap for cooked sausage, turkey bacon, or diced ham. -
1½ cups shredded sharp cheddar, divided
Freshly shredded melts best! -
1 egg white, lightly beaten (for sealing + shine)
Optional Flavor Boosters
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½ cup diced green onions
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½ cup sautéed peppers or spinach
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Hot sauce or sriracha
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A pinch of black pepper or smoked paprika
Notes
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Yes, you can make your own biscuit dough — but for a busy-morning recipe?
Canned biscuits are the move. -
A little leakage is fine. A lot of leakage = you probably overfilled it (we’ve all done it).
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These biscuits have been breakfast, road trip snacks, potluck hits, and “new parent fuel.” They’re that versatile.