How to Make Sourdough Cheddar Eggs in a Biscuit
Sourdough Cheddar Eggs in a Biscuit are made with egg, cheese and sausage sandwiched in between sourdough drop biscuits for a fun and easy breakfast idea.
When you’re on the go, breakfast needs to be quick, easy and portable. These egg, cheese and sausage sourdough biscuits are perfect for that. An all-in-one meal made in muffin pans, they are great for those grab and go mornings.
To make Sourdough Cheddar Eggs in a Biscuit, first I mix the Easy Sourdough Drop Biscuits. I divide the dough in half, then place half the dough into greased muffin tins. Then I mix scrambled eggs, cheese and sausage and add to the muffin tins. I top this with the other half of the biscuit dough, and bake for about 14-16 minutes. An easy, fun hot breakfast idea that kids love!
Find more quick and delicious breakfast recipes from Quail Creek Homestead:
- Sourdough Oat Nut Muffins
- Cast Iron Sourdough Granola
- Rich and Moist Banana Muffins
- Cinnamon Raisin Sourdough Granola
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Tools You’ll Need to Make Sourdough Cheddar Eggs in a Biscuit
Utensils – fork, spoon, whisk
Cutting board and knife
Cheese grater
Ingredients for Sourdough Cheddar Eggs in a Biscuit
All purpose flour
Baking powder
Salt
Sugar
Butter, cold
Sourdough discard
Milk, any kind
Eggs, scrambled
Salt and pepper
Cheddar cheese, grated
Breakfast sausage, bacon or ham – chopped into small pieces (optional but delicious!)
Instructions
Make the biscuit dough:
Mix the dry ingredients (flour, baking powder, salt and sugar) in a medium size mixing bowl. Grate in the cold butter with a cheese grater. Mix the butter in with a fork until coarse crumbs form.
Stir in the sourdough discard, then the milk a little at a time until the mixture comes together. The dough should be a bit lumpy and sticky.
Prep the Filling
In a small bowl, crack the eggs and whisk together with salt and pepper.
Grate the cheese and chop the meat.
Assemble the Eggs in a Biscuit
Preheat the oven to 400 degrees Fahrenheit and grease the muffin pan.
Divide the biscuit dough in half, then divide one half into 12 pieces. Press the pieces into the bottom of the muffin pan.
Layer the scrambled eggs, meat and cheese evenly in the muffin pan on top of the biscuit dough.
Divide the other half of biscuit dough into 12 equal pieces, then carefully pat them into rounds and top the egg mixture with the rounds.
Bake for about 14 minutes, or until the top of the biscuits are turning golden brown.
Remove from the oven and let cool a few minutes before removing from the pan with tongs. Drizzle a little melted butter on top if desired, and serve hot.
Sourdough Cheddar Eggs in a Biscuit
Course: BreakfastCuisine: AmericanDifficulty: Easy15
minutes14
minutes12
biscuitsSourdough Cheddar Eggs in a Biscuit are made with egg, cheese and sausage sandwiched in between sourdough drop biscuits for a fun and easy breakfast idea.
Ingredients
- Sourdough Drop Biscuits
1 1/2 cups all purpose flour, spooned and leveled (220 grams)
1 1/2 tsp baking powder
1 tsp salt
2 tsp sugar
1/4 cup cold butter, grated
1/3 cup sourdough discard
1/2 cup milk
Eggs in a Biscuit Filling6 eggs, scrambled
Salt and pepper, to taste
3/4 cup cheddar cheese, grated
1/2 cup bacon, ham or breakfast sausage, chopped (optional)
Directions
- Make the Sourdough Drop Biscuit dough
- Mix the dry ingredients (flour, baking powder, salt and sugar) in a medium size mixing bowl. Grate in the cold butter with a cheese grater.
- Mix the butter in with a fork until coarse crumbs form. Stir in the sourdough discard, then the milk a little at a time until the mixture comes together. The dough should be a bit lumpy and sticky.
- Prep the Filling
- In a small bowl, crack the eggs and whisk together with salt and pepper.
- Grate the cheese and chop the meat.
- Assemble the Eggs in a Biscuit
- Preheat the oven to 400 degrees Fahrenheit and grease the muffin pan.
- Divide the biscuit dough in half, then divide one half into 12 pieces. Press the pieces into the bottom of the muffin pan. Layer the scrambled eggs, meat and cheese evenly in the muffin pan on top of the biscuit dough.
- Divide the other half of biscuit dough into 12 equal pieces, then carefully pat them into rounds and top the egg mixture with the rounds.
- Bake for about 14 minutes, or until the top of the biscuits are turning golden brown. Remove from the oven and let cool a few minutes before removing from the pan with tongs. Drizzle a little melted butter on top if desired, and serve hot.
