Sausage Egg and Cheese Biscuit Muffins are a simple, hearty breakfast made with refrigerated biscuits, savory breakfast sausage, eggs, and melty cheese. These handheld breakfast cups are essentially individual sausage, egg, and cheese biscuit sandwiches baked in a jumbo muffin pan for an easy, satisfying morning meal.
These biscuit muffin cups work well for busy weekdays, leisurely weekend brunches, or make-ahead meal prep. They’re portable, filling, freeze well, and reheat quickly, making them a practical grab-and-go breakfast option for families and anyone short on time.
Why You’ll Love These Biscuit Breakfast Muffins
- All the elements of a hearty breakfast are baked into one compact biscuit cup.
- Using refrigerated biscuits keeps assembly quick and effortless.
- Each muffin is an individual serving, ideal for busy mornings and easy portioning.
- They’re perfect for meal prep and freeze and reheat well for busy schedules.
Sausage Egg and Cheese Biscuit Muffin Ingredients
You only need a few straightforward ingredients to make these sausage egg biscuit muffins.
Refrigerated buttermilk biscuits, breakfast sausage, American cheese (or another good melting cheese), and large eggs.
Refrigerated Biscuits: Use large refrigerated biscuits. You’ll separate each biscuit horizontally so one half forms the bottom of the muffin cup and the other half becomes the top.
Breakfast Sausage: Hot, mild, or regular breakfast sausage all work; brown and crumble the sausage before assembling the muffins.
Cheese: American cheese melts particularly well inside the biscuit cups, but Cheddar, Colby Jack, Pepper Jack, or Provolone are good alternatives.
Variations & Substitutions
- Different Sausage: Try mild, regular, maple, or turkey breakfast sausage to adjust flavor and calories.
- Sausage Patties: Use small, fully cooked sausage patties instead of crumbled sausage for a cleaner assembly; thaw first if frozen.
- Different Cheese: Swap American for Cheddar, Colby Jack, Pepper Jack, or Provolone for more flavor variety.
- Add Vegetables: Fold in small amounts of cooked bell pepper, onion, or diced green chiles with the sausage for extra color and nutrition—avoid overfilling the cups.
How to Make Sausage Egg Biscuit Muffins
These breakfast biscuit cups are straightforward to assemble. Kids can help layer the biscuit halves, cheese, and sausage, making this a fun family activity.
- Cook the Sausage: Brown and crumble the breakfast sausage in a skillet over medium heat, then drain any excess grease.
- Prepare the Biscuit Bottoms: Separate each biscuit into two even layers. Press one layer into the bottom of each jumbo muffin cup so it lines the cavity.
- Add Cheese: Cut each slice of cheese in half and arrange the two halves in an “X” over each biscuit bottom so they fit the cup.
- Add Sausage: Spoon the cooked sausage evenly over the cheese in each cup.
- Whisk the Eggs: Crack each egg into a small bowl or measuring cup, whisk briefly, then pour one whisked egg over the sausage in each muffin cup.
- Top with Biscuit Dough: Place the remaining biscuit halves over the egg mixture to create the tops of the muffins, pressing gently to seal.
- Bake: Bake in a preheated 375°F oven for 13 to 18 minutes, checking at about 13 minutes. The muffins are done when the biscuit tops are golden and the egg filling is set.
- Cool: Let the muffins rest in the pan for about 5 minutes before removing to a cooling rack to finish setting.
Tip: A standard jumbo muffin pan often has six cups, so you may need two pans or to bake in two batches to make a dozen muffins.
Storage & Reheating
Allow leftover biscuit muffins to cool completely before storing.
Refrigerator: Store in an airtight container for up to four days.
Freezer: Wrap muffins individually or place them in a freezer-safe bag or container and freeze for up to three months.
Reheating: Microwave refrigerated muffins until warm. For frozen muffins, thaw overnight in the refrigerator before reheating, or reheat from frozen in short microwave intervals until hot in the center.
What to Serve with Biscuit Breakfast Muffins
These sausage biscuit muffins are hearty enough to serve on their own but also pair nicely with fresh fruit, hash browns, or breakfast potatoes. They’re a convenient choice for brunch, holiday breakfasts, or feeding a crowd.
Ingredients
- 2 packages Grands Buttermilk Biscuits (12 biscuits total)
- 1 pound Ground Breakfast Sausage
- 12 slices American Cheese
- 12 large Eggs
Instructions
- Preheat the oven to 375°F and lightly grease 12 jumbo muffin cups.
- Cook the sausage in a skillet over medium heat, breaking it into crumbles as it cooks. Drain any excess grease.
- Separate each biscuit horizontally into two even layers. Place one layer in the bottom of each jumbo muffin cup and gently press to fit.
- Cut each slice of cheese in half and arrange the two 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 the egg over the sausage in each muffin cup. Repeat for all muffins.
- Place the remaining biscuit layers over the egg mixture to form the tops. Gently press them into place as needed.
- Bake for 13 to 18 minutes, checking around 13 minutes, until biscuit tops are golden brown and the egg is set. Let cool in the pan about 5 minutes before removing and serving warm.
Notes
Freezing: Cool completely, then wrap individually or store in a freezer-safe container for up to three months.
Reheating: Thaw overnight in the refrigerator if frozen, then microwave until heated through. You can also reheat from frozen in short intervals until hot in the center.
Cheese & Sausage: American cheese melts very well; other good melting cheeses and any style of breakfast sausage are suitable substitutes.
Nutrition
Carbohydrates: 25 g,
Protein: 18 g,
Fat: 27 g
Nutrition information is automatically calculated and should be used as an approximation.