Stuffed Breakfast Biscuits from the Solar Oven

Breakfast biscuits stuffed with egg and sausage baked in a solar oven

Stuffed Breakfast Biscuits from the Solar Oven

I saw this wonderful recipe for Stuffed Breakfast Biscuits from Around My Family Table that was posted on the Smart & Final website .  (Truth be known, it was actually pointed out to me in a personal e-mail that began, “Mom, check this out.  They posted my recipe”).  A quick look convinced me to try this in the solar oven because it would be a great recipe to use in an emergency situation or out camping.  Each biscuit is a self contained meal, easy to carry in a backpack or sack, and easy to eat on the move.  However, she pre-cooked all of the inside filling ingredients.  In an emergency or out camping, pre-cooking the filling seems like an extra, time consuming step.  So, I cooked my stuff biscuits a little differently.  (I did pre-cook the sausage inside for convenience, but sausage and ground beef can be cooked in the solar oven for use in other recipes.)  Since the egg is not already cooked and scrambled, it soaks into the bread more, giving it a french toast look and texture.


  • 1 can (17.3 oz) refrigerated flaky biscuits
  • 1/2 lb breakfast sausage (browned, and drained)
  • 6 eggs, beaten
  • 1/2 onion, finely diced
  • salt and pepper
  • 1/4 cup shredded cheddar cheese (plus more for topping)
  • 1 tbls butter, melted

Preheat solar oven while preparing the ingredients.

Separate dough into 8 biscuits. With a knife, carefully cut each biscuit into 2 layers (making 16 dough rounds).

In a bowl, beat the eggs and season  with salt and pepper if desired.  Add in meat. Stir in cheese.

Spray a muffin tin with nonstick cooking spray.  Press 8 dough rounds into the bottom of the pan and then halfway up side of cups. Spoon 1/4 cup of egg/meat mixture on top of the rounds. Top each with a dough round. Carefully  tuck dough edge into muffin cup.

Brush top of biscuit with melted butter and top with a little more cheese.

Bake  uncovered in a solar oven for about 2 hours or until biscuits are done and golden brown.  (Mine cooked for about 2 1/2 hours and are a dark golden brown.)  Cool 10 minutes, and remove from pan.

Stuffed Breakfast Biscuits is similar to Breakfast Omelet Muffins

Stuffed Breakfast Biscuits (


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