Mushroom Egg & Cheese Breakfast Biscuits

Mushroom Egg & Cheese Breakfast Biscuits

Looking for a quick, hearty breakfast you can make ahead and take to work? These mushroom egg & cheese biscuits are the move. Using store-bought biscuit dough keeps things simple, but the sautéed mushrooms and cheesy eggs give it that homemade feel.

Ingredients (makes 8 breakfast biscuits)

• 1 can of store-bought biscuit dough (8 biscuits)

• 1 cup chopped mushrooms (button, cremini, or your fave)

• 6 eggs

• 1 cup shredded cheese (cheddar, Monterey jack, or a mix)

• Salt and pepper to taste

• Butter or oil for the pan

Instructions:

1. Bake the biscuits
   Follow the package directions and bake your biscuits first. Let them cool slightly once done.

2. Cook the mushrooms
   While the biscuits are baking, heat a bit of butter or oil in a pan. Add your chopped mushrooms and cook until browned and tender. Season with salt and pepper.

3. Scramble the eggs
   In the same pan, scramble your eggs until just cooked. Stir in the shredded cheese while they’re still warm so it melts in.

4. Assemble the biscuits
   Split each biscuit in half like a sandwich. Spoon in the cheesy eggs and mushrooms. Press the tops back on.

5. Serve hot—or save for later
   These are great fresh, but you can also wrap the extras and toss them in the fridge. Just microwave the next day for a quick breakfast before work.

Tips:

• Add hot sauce, cooked spinach, or sausage if you want to level them up.

• They hold up great for 1–2 days in the fridge, so you can make a small batch ahead.