I don’t know if science is with me on this one, but I think being a morning person must be genetic.

I can just imagine an entire family sitting down to hot stacks of freshly cooked pancakes and scrambled eggs on a Monday morning. Their identical smiles glow with cheer and togetherness as they chatter gleefully about the busy day ahead. Every one of them, even the toddler, cleans their plate with relish, not dropping a single bite onto their perfectly laundered clothes.

These families exist. I’m sure of it – because genetic predisposition is the only feasible explanation for the stark contrast painting of my own family’s morning routine. My two year old and I rise bleary eyed from the tiny bed that I crawled into around 3:00 a.m. only to discover that we’ve overslept. Together, we race to the kitchen where my son eats standing up, eyes half-open, while I wrestle him into his tiny clothes.

It’s a far cry from the bright and shiny breakfast routine of my dreams, but such is the life of a family that was definitely not blessed with the morning person gene. We may not be perfect, but we love each other just the way we are.

I’ve learned to keep a step ahead of my sleepy morning self by stocking the fridge with delicious make-ahead breakfast items like these Sausage Egg Stuffed Breakfast Biscuits.


  • 8 pre-made breakfast sausage patties
  • 6 eggs
  • 1 8-piece package refrigerated buttermilk biscuit dough
  • 8 slices cheddar cheese
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp butter


  1. Crack eggs into small mixing bowl and discard shells. Add salt and pepper. Mix well using wire whisk or fork. Set aside.
  2. Preheat non-stick skillet over medium-low heat for 2 minutes. Place breakfast sausage patties in heated pan and cook for 12-14 minutes, turning half-way through cooking.
  3. Set cooked patties aside. Wipe out pan and discard any leftover grease. Place skillet back on stove over medium-high heat.
  4. Add 1 tablespoon butter to skillet. When melted, add eggs. Cook eggs for about 2 minutes, stirring them gently throughout cooking time. Remove skillet from heat and set aside.
  5. Preheat oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat. Remove biscuit dough from packaging.
  6. Using clean hands, gently flatten and spread 1 piece of dough until it is about 5-6 inches wide. Place 1 slice of cheese, 1 sausage patty, and about 2 heaping tablespoons of scrambled eggs onto the dough. Carefully pull up two sides of dough and pinch them together above the ingredients. Repeat with opposite two sides, then with any remaining open sides until the ingredients are totally covered. Turn the roll over, and place it on a baking sheet.
  7. Repeat the last step with the remaining ingredients to make 8 rolls.
  8. Melt the remaining tablespoon of butter in microwave or on stovetop. Brush the tops of rolls with melted butter.
  9. Place rolls in oven and bake for 15-20 minutes, rotating the pan halfway through baking time. The rolls will turn golden brown on the tops and bottoms when they are finished.
  10. Allow rolls to sit for at least 10 minutes before serving. To store for later, allow rolls to cool completely (about 30 minutes) before packaging them in airtight containers such as glassware, plasticware, or zipper bags.
  11. Refrigerated rolls can be heated in the toaster oven at 350ºF for 5-10 minutes.


Home Chef Tip: Create a vegetarian version of this recipe by substituting the breakfast sausage with roasted vegetables, steamed broccoli, crumbled tempeh, or vegetarian sausage.

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