Breakfast biscuit swirls blog hero image

Breakfast biscuit swirls


For 32 servings:

PHILADELPHIA Original Cream Cheese, softened 1 lb. -
Fresh basil, chopped - 1 Tbsp.
Garlic, chopped - 1 tsp.
Ground black pepper - 1/2 tsp.
Dry biscuit mix - 8 cups
Milk - 4.5 Tbsp.
Eggs - 7 each
Half-and-half cream - 1/2 cup
Fresh spinach, chopped - 2 cups
Breakfast pork sausage, cooked and crumbled - 2 cups
Carrot, shredded - 1/2 cup
KRAFT CHEDASHARP Pasteurized Process American Cheese Shred - 2 cups
KRAFT 100% Shredded Parmesan Cheese - 1/2 cup
Water - 1/4 cup

PREHEAT oven to 350 F.

BEAT the PHILADELPHIA Cream Cheese with the basil, garlic and black pepper until well blended to make the cream cheese filling. Hold until ready to assemble.

COMBINE the biscuit mix and milk in a large bowl. Mix just until the dough comes together and then form into a ball.

ROLL out the dough on a floured surface into a 28 x 14-inch rectangle.

WHISK together 6 of the eggs with the cream and cook in a skillet over medium heat for 3-4 minutes or until the eggs are set.

SPREAD the dough rectangle with the cream cheese mixture leaving a 1-inch border of uncovered dough along one long side.

TOP the cream cheese with the spinach, sausage, scrambled eggs, carrots and KRAFT shredded cheeses.

WHISK the remaining egg with the water and brush the dough border with the egg wash. Roll up tightly , starting from the long side without the border and seal.

CUT the roll into 32 even slices . Place each slice cut side up onto parchment-lined sheet pans.

BRUSH with the remaining egg wash and bake in a 350 F convection oven for 22 minutes or until golden brown.

Nutrition Information Per Serving (): 260 Calories, 13g Total Fat, 7g Saturated Fat, 60mg Cholesterol, 650mg Sodium, 29g Total Carbohydrate, 2g Dietary Fiber, 6g Total Sugars, 7g Protein, 2%DV Vitamin D, 4%DV Calcium, 10%DV Iron, 4%DV Potassium

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