So one thing I love about Instagram is all of the food inspiration I find each and every day.
Recently I ran into a picture of the most delicious looking stuffed biscuits that my Insta friend Denise posted!
I was instantly intrigued and knew I wanted to make something like what she posted. I believe she used an accidentally vegan canned or pre-made biscuit, but I knew I could just use our easy vegan biscuit dough and have something similar and probably super delicious!
I also knew I wanted to add potatoes, sausage, and Just Egg. I just happened to have a bottle of Just Egg in the fridge so used it. I would love these just as much with tofu scramble if Just Egg wasn’t close at hand. So use whatever egg substitute you have and prefer. You can also skip the sausage and add vegan bacon or no vegan meat at all. You could add sautéed veggies to the scramble if you are more into a veggie /egg breakfast! Use your imagination!
My entire family really loved these vegan breakfast stuffed biscuits which was an extra win. I can make a batch of these on a Sunday and have them in the fridge to reheat throughout the week for a quick and filling breakfast for the kids! They are a nice little hand held breakfast that are perfect for grab and go, and can easily be taken along for your morning commute.
Like a hot pocket and breakfast biscuit sandwich got married and had the most perfect breakfast baby!!!
And if you are not feeling like mixing up a homemade batch of biscuits, you could always use a pre-made like Denise. But seriously, I can’t encourage you enough to give the homemade a try…but no judgment if you choose pre-made. Sometimes we just need to do what’s easy and convenient!
No matter how you stuff these breakfast biscuits, let’s all give Denise a big THANK YOU for the inspirational idea!!! I know my stomach is super thankful for this one!!
INGREDIENTS
1 batch southern bisucits
1/2 tube lifelight sausage or any other vegan sausage you prefer
1/2 bottle Just egg, or 1/2 batch Tofu Scramble
1 cup cubed russet potatoes
1/4 cup vegan cheddar cheese shreds
salt and pepper to taste
2 teaspoons neutral cooking oil
optional: 1-2 teaspoons Kala Namak, black salt (it is sulfur salt that taste like egg)
INSTRUCTIONS:
preheat oven to 425 degrees
Heat a large skillet over medium heat. Add a few teaspoons of neutral oil along with the diced potatoes. Allow the potatoes to cook until they are beginning to crisp and you can poke fork through them.
Add the sausage to the pan along with the potatoes and allow it to cook through.
Finally add the Just egg or tofu scrabble along with salt and pepper to the potatoe sausage mix and allow it to cook though. Sprinkle the cheese over the top of the mix and allow it to melt. Let the mixture cool.
Prepare the biscuit dough according to instructions. Using a 1 and 1/2 to 2 inch biscuit cutter, cut the biscuits. Take two biscuits and flatten them out a bit.
Using a 1 tablespoon measuring spoon, scoop out the potato and Just egg filling into the center of one biscuit. Lay the other biscuit on top and press the edges together. Tuck the pressed edge under the biscuit to form a sort of ball. Repeat with remaining dough and filling until it is all used up ( you may have a bit of filling left, I just ate with a spoon, happily, while I waited for the biscuits to bake)
Place the biscuit on a baking sheet with some space between them and place on the middle rack of the preheated oven. You can brush some vegan butter on the tops mid bake if you like and sprinkle with dried parsley, but it’s optional.
Bake for around 15-20 minutes (depends on the oven) or until the biscuits are browning and cooked through.
If you like this recipe, then try these:
