Breakfast Biscuits kick off this whole thing — flaky, cheesy, and stuffed with bacon and eggs — and they’re exactly the kind of Make Ahead Camping Food Breakfast you’ll want in your cooler when the alarm goes off at dawn. These little handheld breakfasts pack a punch: savory, portable, and insanely comforting. Ready for the good stuff? Let’s dive.
Introduction to the recipe
If you like the idea of a biscuit that doubles as a full meal, these Breakfast Biscuits are your new go-to. They marry scrambled eggs, crispy bacon, and melting cheddar into tender biscuit pockets that bake up golden and buttery. Perfect for lazy weekend brunches, busy weekday mornings, and yes — epic mornings at the campsite. Need something to stash in your pack for the trail? These travel well and reheat like champs. Think of them as the breakfast equivalent of a warm hug.
What makes these biscuits so irresistible
Why do these work every time? Texture and balance. You get flaky biscuit edges, a soft egg interior, salty bacon nuggets, and melted cheese that holds everything together. Plus:
- They’re portable. No plate, no forks, no drama.
- They taste like comfort. Cheese + bacon + biscuit = instant nostalgia.
- They’re versatile. Swap sausage for bacon, add veggies, or make them spicy.
- They make excellent camping food. They keep well, reheat over the campfire, and don’t need fancy gear.
Got 30 minutes and some pantry basics? Boom — you’ve got breakfast sorted for the week.
Ingredients (with short descriptions)
Here’s a tight list so you can shop once and be done:
- All-purpose flour — base of the biscuit; gives structure.
- Baking powder & baking soda — lift and lightness.
- Salt & a touch of sugar — balances savory flavors.
- Cold butter (cubed) — creates flakiness when baked. Big tip: freeze the butter for extra-lift.
- Buttermilk (or milk + lemon) — acid helps the biscuits rise and stay tender.
- Eggs (scrambled) — the main protein; make them soft and just-cooked.
- Crispy bacon, crumbled — salty, smoky bites in every mouthful.
- Shredded cheddar — melty glue; sharp cheddar brings character.
- Optional: chopped chives or green onions — fresh contrast.
You’ll also want melted butter for brushing on top. That finishing touch makes them sing.
Simple how-to (clear & scannable)
Follow these steps for consistent success.
- Cook bacon & scramble eggs. Fry bacon until crisp, drain and crumble. Use the bacon fat to gently cook scrambled eggs if you like that extra flavor. Bold tip: don’t overcook the eggs — slightly soft is best.
- Mix dry ingredients. Whisk flour, baking powder, baking soda, salt, and a pinch of sugar in a bowl.
- Cut in the butter. Use a pastry cutter or your fingers to work cold butter into the flour until pea-sized bits remain. Those butter bits = flakiness.
- Stir in wet ingredients. Add buttermilk and fold gently until a shaggy dough forms. Don’t overmix. Important: overworking produces tough biscuits.
- Fold in fillings. Gently fold in scrambled eggs, crumbled bacon, and shredded cheddar so every scoop has good distribution.
- Scoop & bake. Drop heaping 1/4-cup portions onto a parchment-lined baking sheet (about 12–15 biscuits). Bake at 425°F (220°C) until golden, about 12–15 minutes.
- Brush with butter. Immediately after the oven, brush hot biscuits with melted butter for shine and flavor.
There — simple, satisfying, and delicious.
The story behind these biscuits
My grandma made a version of these for weekend breakfasts; they were always dense with cheese and either sausage or bacon. I chased that memory for years trying to get the texture and ratio right. After a few dozen batches, I landed on this formula: flaky biscuit, soft scrambled egg, salty bacon — and the result hits that comfort-spot every time. I also started making them in big batches for camping trips — they’re perfect for Camping Breakfast because they warm quickly over a grate or fire pit and don’t fall apart.
Pro tips for the best outcome
- Keep your butter cold. Chill makes flakes. Freeze cubes for 10–15 minutes if your kitchen’s warm.
- Don’t overwork the dough. Fold gently. A few streaks of flour in the dough are fine.
- Distribute fillings evenly. Fold in the eggs, bacon, and cheese so each biscuit gets a little of everything.
- Use a quarter-cup scoop. It gives even-size biscuits that bake uniformly.
- Brush while hot. Melted butter brushed on just out of the oven keeps the tops glossy and soft.
- Make them smaller for kids or parties. Use a cookie scoop for mini versions that double as Camping Snacks.
Bold tip: if you’ll be taking these camping, fully cool, freeze on a tray, then bag — reheat over coals or in foil on the grill.
Variations to try (because variety is life)
- Sausage & Sage: Swap bacon for cooked breakfast sausage and add a pinch of sage for cozy flavor.
- Veggie Lover: Sautéed spinach, bell peppers, and onions make a great vegetarian option.
- Hot & Spicy: Add diced jalapeño and pepper jack cheese.
- Ham & Swiss: Use diced ham and Swiss for a classic twist.
- Mini Hamburgers: Make bite-sized biscuits and top with a mini burger patty for fun crossover Mini Hamburgers-inspired bites (great for campfire cookouts!).
- Camping upgrade: Wrap biscuits in foil and finish on the grill for a smoky crust.
Mix and match to fit your crew — these are highly forgiving.
Best way to serve
Serve warm with a smear of butter or a drizzle of hot sauce. They’re great on their own, or pair them with:
- Fresh fruit or fruit salad for balance.
- A light green salad with tangy vinaigrette.
- Coffee or chilled juice at the campsite.
- For camping: reheat wrapped in foil over the fire or on a camp stove; they taste even better outdoors.
Kick things up: offer a small bowl of salsa or hollandaise for dipping if you want to get fancy.
Quick tips for storage and leftovers
- Fridge: Cool completely, then store in an airtight bag for 3–4 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes to restore crispness.
- Freeze: Flash-freeze baked biscuits on a tray, then transfer to freezer bags for up to 2 months. Reheat from frozen in foil on a grill or in an oven.
- For camping: Thaw overnight in a cooler, then warm in foil over hot coals or a grill for a 5–10 minute revive. This makes them ideal Campfire Breakfast Sandwiches or simple Campfire Cooking Breakfast fare.
FYI: microwaves work for speed but sacrifice the crisp exterior. Use the oven for texture.
How these fit into camping meal planning
If you’re planning a weekend outdoors, these biscuits are the kind of Camping Breakfast Sandwiches Make Ahead dreams are made of. Bake a batch at home, freeze them, and toss into your cooler. They reheat over the fire with no fuss. For How To Make Campfire Breakfast, wrap biscuits in foil and toast them on the grill grate or nestle them in embers for a slightly charred, smoky note. They double as hearty Camping Snacks too — portable and filling for hikes or kiddo fuel.
FAQs (quick answers to common questions)
Can I make these dairy-free?
Swap butter for a vegan alternative and use dairy-free cheese; the texture will change but still be tasty.
Can I use pre-cooked sausage instead of bacon?
Absolutely. Crumble breakfast sausage or use diced ham — both work great.
How do I keep biscuits from getting soggy?
Don’t overfill. Drain any extra moisture from fillings (e.g., squeeze cooked spinach). And brush tops with butter to create a moisture barrier.
Can I assemble these ahead and bake later?
Yes. Assemble and refrigerate for up to 24 hours, then bake straight from the fridge. Slightly longer bake time may be needed.
What’s the best cheese?
Sharp cheddar for flavor, mozzarella for stretch, provolone for a classic breakfast vibe. I usually go sharp cheddar.
A simple metric recipe (for reference)
Makes ~12 biscuits.
Dry mix: 2½ cups all-purpose flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, 1 tsp sugar.
Cold butter: 6 tbsp cubed.
Buttermilk: 1 cup.
Eggs: 4 large, scrambled gently.
Bacon: 8 slices, cooked and crumbled.
Cheese: 1½ cups shredded sharp cheddar.
Bake: 425°F for 12–15 minutes.
Final thoughts
These Breakfast Biscuits hit the sweet spot between comfort food and camping practicality. They’re easy to scale up, forgiving if your timing slips, and excellent for Make Ahead Camping Food Breakfast strategies. Whether you need a hearty Camping Breakfast before a long hike or a fast weekday option, these biscuits deliver. They honor my grandma’s legacy (and give it a practical, modern twist), so every bite feels nostalgic and new at the same time.
So — will you make a batch this weekend? Pack some for your next outdoor trip and watch them disappear faster than you can say “s’mores.” (Okay, maybe not that fast — but close.) Happy baking, happy camping, and may your mornings be warm, cheesy, and handsomely delicious.
Follow me on Pinterest for daily new recipes. Print
Loaded Breakfast Biscuits – Make Ahead Camping Food Breakfast
- Total Time: 33 minutes
- Yield: 12 servings 1x
Description
Fluffy, cheesy, and bursting with bacon flavor — these Loaded Breakfast Biscuits are the ultimate all-in-one morning treat. Each bite delivers the perfect combo of crispy bacon, soft scrambled eggs, and gooey cheddar cheese wrapped in a buttery biscuit that’s hearty enough to stand alone. Whether you’re prepping for a cozy camping breakfast or just want to simplify weekday mornings, this recipe will quickly become your breakfast MVP.
Ingredients
- 5 large eggs, scrambled until just set
- 1 pound bacon, diced and cooked until crisp
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1⅓ cups milk
- 1 cup shredded cheddar cheese
- 3 tablespoons melted butter (for brushing)
Instructions
- Preheat the oven to 425°F (220°C). Lightly grease a baking sheet with non-stick spray or line it with parchment paper, then set aside.
- Cook the bacon in a large skillet over medium heat until golden and crisp. Use a slotted spoon to transfer the bacon to a paper towel–lined plate to drain off the excess grease.
- Scramble the eggs in a separate pan until they’re just cooked through — soft and fluffy but not browned. Set aside to cool slightly.
- Mix the dry ingredients. In a large mixing bowl, whisk together flour, baking powder, salt, garlic powder, and pepper until well combined.
- Add the fillings. Gently fold in the crispy bacon, shredded cheddar, and scrambled eggs using a spatula. Make sure everything is evenly distributed so every biscuit has a perfect balance of flavor.
- Pour in the milk. Stir just until the dough starts to come together — it should be soft, slightly sticky, and thick. Avoid overmixing; that’s the secret to tender biscuits.
- Shape the biscuits. Drop the dough onto the prepared baking sheet using a ¼-cup measuring scoop, spacing them about 2 inches apart. You’ll get around 12–15 biscuits, depending on the size.
- Bake. Place the sheet in the preheated oven and bake for 13–15 minutes, or until the biscuits are puffed and lightly golden brown on top.
- Finish with butter. As soon as they come out of the oven, brush the tops with melted butter to add flavor and shine.
- Serve warm. Enjoy them straight from the oven, or let them cool completely and store them in an airtight bag or container in the refrigerator for up to 4 days.
Notes
- Optional Tips
- For extra flavor, sprinkle a little shredded cheddar on top before baking.
- Add diced green onions or jalapeños for a fun twist.
- To reheat, warm in a 350°F oven for 5–7 minutes, or wrap in foil and toast over your campfire cooking breakfast setup.
These biscuits are hearty, flavorful, and perfect for make-ahead camping food breakfasts or quick weekday grab-and-go meals. One bite, and you’ll wonder why you ever settled for plain biscuits again.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Breakfast
