Loaded Breakfast Biscuits (Camping Breakfast) Recipe

Introduction

These loaded breakfast biscuits are a hearty and flavorful way to start your day, perfect for camping or a cozy morning at home. Packed with crispy bacon, scrambled eggs, and cheddar cheese, they come together quickly and bake into golden, fluffy treats.

Ingredients

• 5 Eggs, scrambled
• 1 Pound bacon, diced and cooked crisp
• 2 1/2 Cups all-purpose flour
• 1 Tablespoon baking powder
• 1 Teaspoon salt
• 1/4 Teaspoon garlic powder
• 1/4 Teaspoon pepper
• 1 1/3 Cups milk
• 1 Cup shredded cheddar cheese
• 3 Tablespoons butter, melted

Instructions

1. Step 1: Preheat your oven to 425 degrees Fahrenheit. Grease a large baking sheet with non-stick spray or line it with parchment paper, then set aside.
2. Step 2: Dice the bacon and cook it over medium heat until it is slightly crisp. Remove from heat and set aside.
3. Step 3: Scramble the eggs in a separate pan until fully cooked, then set aside to cool slightly.
4. Step 4: In a large bowl, mix together the flour, baking powder, salt, garlic powder, and pepper. Fold in the cooked bacon, shredded cheddar cheese, and scrambled eggs.
5. Step 5: Stir in the milk until the dough comes together but is still slightly lumpy.
6. Step 6: Drop the biscuit dough by 1/4-cupfuls onto the prepared baking sheet, leaving space between each biscuit.
7. Step 7: Bake in the preheated oven for 13 to 15 minutes, or until the biscuits are lightly golden brown on top.
8. Step 8: Remove from the oven and immediately brush the tops with melted butter. Serve warm.

Tips & Variations

• For a spicier kick, add chopped jalapeños or a pinch of cayenne pepper to the dough.
• Substitute the cheddar with pepper jack or your favorite sharp cheese for a different flavor.
• To make the biscuits fluffier, handle the dough gently and avoid over-mixing.
• These biscuits freeze well; thaw and reheat in the oven for a fresh-tasting breakfast anytime.

Storage

Store leftover biscuits in an airtight container or resealable bag in the refrigerator for 3 to 4 days. To reheat, warm them in an oven or toaster oven at 350 degrees Fahrenheit for 8-10 minutes until heated through. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked bacon or bacon bits?

Yes, pre-cooked bacon or bacon bits work fine and can save time. Just ensure they are drained well to avoid making the dough too wet.

Can these biscuits be made dairy-free?

Yes, substitute the milk with a plant-based milk and replace the cheddar cheese with a dairy-free alternative. Use a vegan butter for brushing if desired.

Loaded Breakfast Biscuits (Camping Breakfast) Recipe

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4.4 from 130 reviews

Loaded Breakfast Biscuits are a hearty, savory morning treat packed with scrambled eggs, crispy bacon, cheddar cheese, and tender homemade biscuits. Perfect for camping or a cozy breakfast at home, these biscuits combine fluffy, buttery dough with rich flavors for a satisfying start to your day.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 biscuits 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Biscuits

• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 1/3 cups milk
• 3 tablespoons butter, melted

Fillings

• 5 eggs, scrambled
• 1 pound bacon, diced and cooked crisp
• 1 cup shredded cheddar cheese

Instructions

1. Preheat Oven: Preheat the oven to 425 degrees Fahrenheit. Prepare a large baking sheet by greasing it with non-stick spray or lining it with parchment paper to prevent sticking.
2. Cook Bacon: Dice the bacon into small pieces. In a skillet over medium heat, cook the bacon until slightly crisp. Drain and set aside.
3. Scramble Eggs: In a bowl, scramble the eggs until fully cooked. Set aside to cool slightly.
4. Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, salt, garlic powder, and pepper. Stir well to evenly distribute the spices.
5. Add Fillings: Fold the cooked bacon, shredded cheddar cheese, and scrambled eggs into the flour mixture. Mix gently to incorporate without overmixing.
6. Add Milk: Pour in the milk and stir until a biscuit dough forms. Be careful not to overmix to keep the biscuits tender.
7. Shape Biscuits: Using a 1/4 cup measure, drop the biscuit dough by spoonfuls onto the prepared baking sheet, spacing them adequately.
8. Bake: Place the baking sheet in the preheated oven and bake for 13 to 15 minutes, or until the biscuits turn lightly golden brown on top.
9. Brush with Butter: Remove the biscuits from the oven and immediately brush the tops with melted butter for a glossy, flavorful finish.
10. Serve or Store: Serve the loaded breakfast biscuits warm for best taste, or allow to cool and store in an airtight container or bag in the refrigerator for up to 3-4 days.

Notes

• For extra crispiness, cook bacon until very crisp before mixing into the dough.
• Use cold milk to help create a flakier biscuit texture.
• These biscuits can be reheated in a toaster oven or microwave for a quick breakfast.
• Customize by adding chopped green onions or different cheeses for varied flavor.
• To make ahead, prepare the dough, freeze biscuit portions on a tray, then bake fresh when needed.

Keywords: loaded breakfast biscuits, camping breakfast biscuits, bacon breakfast biscuits, cheesy breakfast biscuits, savory biscuits