This is a productive way to start the day. Just allow yourself an hour or so. They are versatile and filling. Children can also contribute in some ways.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 18 |
| Yield: | 18 breakfast cups |
Ingredients
- cooking spray
- 18 refrigerated biscuits (unbaked)
- 8 ounces breakfast sausage
- 7 large eggs
- ½ cup milk
- salt and ground black pepper to taste
- 1 cup mild shredded Cheddar cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
- Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup.
- Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups.
- Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture.
- Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes.
- You may use any type of meat that you wish. This is very breakfast friendly. My family like to add turkey and bacon sometimes also. Its very tasty. Good with orange juice.
Nutrition Facts
| Calories | 190 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 497 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
really good, I used left over ham. This is a keeper. Greater for someone who is on the go.
very dry and biscuits were tough
My husband and I love them and we are thinking of all kinds of variety we can add and change. Simple and great for on the go and up at the lake. Thank you so much!!
I love this .
I cook breakfast once a month for our church. I made these. They were perfect!! I used diced ham, crumbled bacon and caramelized onions. I made them in the large muffin tins and used regular biscuits (not Grands.) I put cheese in the cup mix and sprinkled on the top. I made more than I thought I would need, thinking I could let my family heat up the leftovers for breakfast during the week. I zero left over. Everyone raved over them and said they couldn’t stop eating them. The part I loved was that I could make them the day before and refrigerate them. Then Sunday morning, I popped them in the microwave and then transferred to the warming station. They were not soggy or dried out. Perfect! I had to adjust the egg amount and they were a bit of a pain to put together since I used the large muffin tins. I had to continually smash the biscuits to the top of the muffin cup b/c the dough wanted to shrink back down. But that isn’t the recipe’s fault. I just have to allot plenty of time to make these when I’m making a large quantity. I will definitely be making these again since everyone that ate them Sunday requested me to.
splitting biscuits in half before squishing them allows you to have tops for them ready
They were ok, I think the problem with mine was that the bread/egg ratio was off. I think it would be better with either larger muffin tins or using a smaller amount of the biscuit. It has potential.
Great recipe and so versatile. I add celery, onions, kale, what ever suits me. I’ve also swapped out the sausage for bacon or ham. Great go to if you are in a rush in the morning. I freeze and then pop in microwave for 40 seconds.
I’ve had anywhere from 6-10 kids ever since this quarantine happened. I made these this morning and all of them absolutely loved them I had to make more. But they’ve been in the oven for longer than the time that was in the recipe. They still turned out fantastic!
Easy peasy. This was so simple and easy to adjust the recipe to your own craving or ingredients. I was only cooking for two so I used a can of 5 biscuits and used only 2 eggs. I used bacon instead of sausage. I also used a popover pan instead of traditional muffin tin. I liked the results. Taller cups and less spillage over the sides when baking. I’m already thinking of other variations. Taco cups? Chicken pot pie cups? Sloppy joe cups? Stop me!
Biscuit dough was harder to roll flat than I thought, especially to make it thin enough for the muffin tin. This took quite a bit longer than the recipe said, but again it was my first shot at it.
Did anyone else have a horrible turn out with this? What am I doing wrong? I rolled out the dough, pushed into the cups, filled with bacon/egg/cheese and baked. Upon baking the egg was pushed out of the cups by the expanding biscuit dough. I ended up with cooked egg all over the outside of my pan and muffin cups with raw egg and biscuit. It was a mess. Had I continued baking my biscuit edges would have bee burnt.
When I make these I have to make about three dozen at a time. My husband and I just love him. He takes them to work with him so that he’s not starving by the time lunch time comes around. I myself sometimes eat them as a snack they are so yummy and so easy to make. Thank you
Delicious! Everyone loved them. Takes a few minutes to prepare- but so worth it. Be sure not to fill the cups to the top— it expands and bubbles over.
exactly as shown.. was great for quick busy Sunday morning. will get creative next time
I used Grands biscuits and it overflowed. I will try it with regular biscuits and hopefully they won’t overflow. I got lots of compliments when I took it to a breakfast potluck! This will be one of my go tos.
Make sure you have big cups for your muffin tin & use small size biscuits. I had egg mixture all over the bottom of my oven. It smelled for days afterward. I also added some green peppers I had & some bacon. My grandkids loved it.
Was very good. I will be making it again with a few changes. I used the grande size biscuits in a regular size muffin cup. They expanded and overflowed in the oven. It made a terrible mess. So next time I will either use regular sized biscuits or get a large muffin pan. I made the recipe as written and it was really good but want to try adding some onion and bell pepper.
Haven’t eaten yet, but rating on ease of recipe. Sounds easy, few ingredients, and you can customize which I like. Rolling out the dough is tedious, in the future would use something that didn’t need rolled out like a wonton wrap, or not use a bread element and just make with eggs. Grocery pickup substituted regular sized biscuits with jumbo, so I halved each biscuit – 8 jumbo biscuits made 16 biscuit cups. Everything else was as expected, add meat, sprinkle with cheese, pour scrambled eggs over the top. Using biscuits just wasn’t as straight forward as I thought. Luckily I made these in advance and will be freezing, so will have something easy to heat up for breakfasts.
These are super easy and very good! My picky kid even ate them! The are very versit
i used ham instead of Sausage, they are alot of work for an ok. breakfast muffin. They are better with some salsa, but still not that flavorful.