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Breakfast Biscuit Swirls with Sausage

Biscuit dough shaped into pinwheels stuffed with cream cheese, herbs, eggs and sausage.
35 min
prep time
57 min
total time


1 tbsp. Fresh basil, chopped
1 tsp. Garlic, chopped
1/2 tsp. Ground black pepper
8 cup Dry biscuit mix
4.5 tbsp. Milk
7 each Eggs
1/2 cup Half-and-half cream
2 cup Fresh spinach, chopped
2 cup Breakfast pork sausage, cooked and crumbled
1/2 cup Carrot, shredded
1/4 cup Water


Preparation Steps
  • 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.