Sausage Egg and Cheese Biscuit Muffins

Sausage Egg and Cheese Biscuit Muffins are hearty breakfast sandwiches baked in a jumbo muffin pan with refrigerated biscuits, sausage, eggs, and cheese. They’re easy to make, freezer-friendly, and perfect for breakfast on the go.

Prep Time15

Cook Time18

Cooling Time5

Total Time38

Course: Breakfast, Brunch

Cuisine: American

Keyword: egg bites, egg recipe

Servings:

Author: Sandy Clifton

Equipment

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

Muffin Pan: A standard jumbo muffin pan usually makes 6 muffins, so you may need two pans or bake the recipe in two batches.

Freezing: Let the biscuit muffins cool completely. Wrap individually or place in a freezer-safe bag or container and freeze for up to 3 months.

Reheating: Thaw overnight in the refrigerator, if desired, then microwave until heated through. They can also be reheated from frozen using shorter microwave intervals until hot in the center.

Cheese: American cheese melts especially well, but Cheddar, Colby Jack, Pepper Jack, or Provolone can also be used.

Sausage: Use hot, mild, regular, maple, or turkey breakfast sausage.

Sausage Patties: You can substitute small fully cooked breakfast sausage patties for the ground sausage. If frozen, thaw them first. Use one patty per muffin.

Nutrition