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Sausage Egg and Cheese Biscuit Muffins are an easy, hearty breakfast made with refrigerated biscuits, savory breakfast sausage, eggs, and melty cheese. They’re like individual sausage, egg, and cheese biscuit sandwiches baked right in a jumbo muffin pan.
These easy breakfast biscuit cups are great for busy mornings, weekend brunch, or meal prep. They’re portable, filling, and easy to reheat, making them a handy grab-and-go breakfast or make-ahead breakfast option.
Table of Contents
Why You’ll Love These Biscuit Breakfast Muffins
- Everything for a hearty breakfast is baked into one convenient biscuit cup.
- Refrigerated biscuits make them quick and easy to assemble.
- Each one is an individual serving that’s easy to grab and go.
- They’re great for breakfast meal prep.
- They freeze and reheat well.
Sausage Egg and Cheese Biscuit Muffin Ingredients
You only need four simple ingredients to make these sausage breakfast muffins.
Refrigerated Buttermilk Biscuits, Breakfast Sausage, American Cheese, Eggs
Refrigerated Biscuits: Use large refrigerated biscuits such as Pillsbury Grands! Buttermilk Biscuits or Flaky Layers. You’ll need 12 biscuits total.
Each biscuit is separated horizontally into two layers, with one layer forming the bottom of the muffin and the other going on top.
Breakfast Sausage: We like hot breakfast sausage for a little extra flavor, but mild or regular breakfast sausage works just as well in these sausage breakfast biscuits.
Be sure to cook and crumble the sausage before assembling the muffins.
Cheese: American cheese melts especially well inside these biscuit muffins, but you can use another good melting cheese if you prefer.
Variations & Substitutions
- Different Sausage: Use mild, regular, maple, or turkey breakfast sausage.
- Sausage Patties: Small fully cooked breakfast sausage patties can be used instead of ground sausage for an easy sausage biscuit variation. Thaw first if frozen, then place one patty in each muffin cup over the cheese.
- Different Cheese: Try Cheddar, Colby Jack, Pepper Jack, or Provolone.
- Add Vegetables: Add a small amount of cooked bell pepper, onion, or diced green chiles with the sausage. Avoid adding too much or the muffin cups may become too full.
How to Make Sausage Egg Biscuit Muffins
These breakfast biscuit cups are easy to assemble, and kids can help layer the biscuits, cheese, and sausage.
- Cook the Sausage: Brown and crumble the breakfast sausage in a skillet. Drain off any excess grease.
- Add the Bottom Biscuit Layer: Separate each biscuit horizontally into two layers and place one layer in each jumbo muffin cup.
- Add Cheese: Cut each cheese slice in half and arrange the two halves in an “X” over the biscuit.
- Add Sausage: Divide the cooked sausage evenly among the muffin cups.
- Add the Eggs: Whisk one egg at a time in a glass measuring cup or small bowl.
- Pour one whisked egg over the sausage in each muffin cup.
- Top with Biscuit Dough: Place the remaining biscuit halves over the egg mixture.
- Bake: Bake at 375°F for 13 to 18 minutes, checking around 13 minutes, until the biscuit tops are golden brown and the eggs are set.
- Cool: Let the muffins rest in the pan for about 5 minutes before removing.
💡Tip: A standard jumbo muffin pan usually has 6 cups, so you’ll need two pans or you can bake the muffins in two batches.
Storage & Reheating
Let leftover biscuit muffins cool completely before storing.
Refrigerator: Store in an airtight container in the refrigerator for up to 4 days.
Freezer: Wrap the cooled muffins individually or place them in a freezer-safe bag or container. Freeze for up to 3 months.
Reheating: Microwave refrigerated muffins until warmed through. Frozen muffins can be thawed overnight in the refrigerator before reheating, or reheated from frozen in shorter intervals until hot in the center.
What to Serve with Biscuit Breakfast Muffins
These sausage biscuit muffins are filling enough to serve on their own, but they also pair well with fresh fruit, hash browns, or breakfast potatoes.
They’re also a convenient choice for brunch, holiday breakfasts, or feeding a crowd.
More Easy Breakfast Recipes
Spinach Feta Egg Muffins
Instant Pot Egg Bites
Easy Breakfast Egg Bake
Sheet Pan Pancakes
Make-Ahead Pumpkin Baked Oatmeal
If you make these Sausage Egg and Cheese Biscuit Muffins, let me know by leaving a comment below with a star rating! 😊
Sausage Egg and Cheese Biscuit Muffins
Equipment
- 2 Jumbo Muffin Pan (12 total holes)
- Glass Measuring Cup or Small Bowl
Ingredients
- 2 packages Grands Buttermilk Biscuits (12 biscuits total)
- 1 pound Ground Breakfast Sausage (such as Jimmy Dean® Hot)
- 12 slices American Cheese
- 12 large Eggs
Instructions
- Preheat the oven to 375°F. Lightly grease 12 jumbo muffin cups.
- Cook the sausage in a skillet over medium heat, breaking it into crumbles as it cooks. Drain off any excess grease.
- Separate each biscuit horizontally into two even layers. Place one biscuit layer in the bottom of each jumbo muffin cup and gently press it to fit.
- Cut each slice of American cheese in half. Place two cheese halves over each biscuit layer in an “X” shape so they fit inside the muffin cup.
- Divide the cooked sausage evenly among the muffin cups, spooning it over the cheese.
- Crack one egg into a small bowl or measuring cup and whisk until combined. Pour it over the sausage in one muffin cup. Repeat with the remaining eggs, using one egg per muffin.
- Place the remaining biscuit layers over the egg mixture to form the tops of the muffins. Gently press them into place as needed.
- Bake for 13 to 18 minutes, checking around 13 minutes, until the biscuit tops are golden brown and the egg filling is set. Oven temperatures can vary, so some batches may be done closer to 13 to 15 minutes.
- Let the biscuit muffins cool in the pan for about 5 minutes. Carefully remove and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
