Easy Sausage Breakfast Biscuit Cups are made with eggs, cheese, sausage, and refrigerator biscuits! So easy to make and they taste amazing!
Sausage Breakfast Biscuit Cups
My husband has been leaving for work early in the morning and struggling to eat a great breakfast before he leaves.
I have been experimenting with making breakfast recipes that he can take in the truck with him without making a mess.
Enter in these Egg Sausage Biscuit Muffins! They are so easy to make and the best part is they taste great re-heated.
This past week I sent an entire Ziploc bag filled with variations of these Breakfast Sausage Biscuits with my husband to take to the hotel he was staying in.
He said that they heated up great and were the perfect breakfast on the go.
I love that you can customize these biscuit egg cups with whatever ingredients you have available. Change out the sausage for bacon or ham, change up the cheese, add in some veggies, have fun with them!
Kids will love that they can take these epic breakfast biscuits on the road or customize them at home.
This is a quick overview of the simple ingredients that you'll need to make delicious Sausage Biscuit Cups! Specific measurements and step-by-step instructions are included in the printable recipe card at the bottom of the post.
- Grand Refrigerator Biscuits
- Shredded Cheese - Cheddar
- Breakfast Sausage Links
- Green Onions
Optional - bacon, bell peppers, salt and pepper, garlic salt
Grands Refrigerator Biscuits - We used the original flaky biscuits for this easy breakfast. You can use any brand of refrigerator biscuits you love.
Breakfast Sausage Links - You can use any brand of sausage links including Jimmy Dean, Johnsonville, or your favorite store brand.
Frying Pan/large skillet - to cook the sausage pieces
Bowl - To mix the egg, cheese, and green onions
Muffin Pan - We use a 12 muffin pan for this recipe. You could use a larger 6 muffin pan if you want to fill these with more ingredients.
Heat resistant potholders - A couple of years ago we had a fire scare when we didn't realize we had turned a burner on and a cloth potholder caught fire. Thankfully we walked by the kitchen and saw the smoke and were able to get it out ourselves. Since then we have only used these heat-resistant potholders.
How to make Sausage Breakfast Biscuit Cups
I've included complete instructions in the printable recipe card at the bottom of the post, but here's a quick version.
Step 1 - Gather all the ingredients, preheat the oven.
Step 2 - Cut the sausage links into quarters. Cook sausage pieces in a frying pan over medium-high heat or make air fryer sausage links
Step 3 - Roll the Grands Refrigerator Biscuits into large circles.
Step 4 - Place biscuit dough into the ungreased muffin cup to create the biscuit cups. Carefully press the bottoms down to make sure there is enough space for the egg and sausage filling.
Step 5 - Beat eggs in a bowl, add in cheese and green onion and stir together.
Add 3-4 sausage pieces to each biscuit cup in the muffin tin.
Step 6 - Top sausage pieces with egg mixture. Be careful to not overfill the cups.
Preparation and Storage
Make Ahead – These sausage egg cups can be made a day or two ahead of time and stored in an airtight container in the fridge.
You can use muffin liners to make them easy to transport in the car.
Storage – Store leftovers in an airtight container in the refrigerator.
Freezing/How to freeze – These can be frozen and stored in a freezer safe container. Make sure to separate them with waxed paper so they don't freeze together.
How to reheat – Reheat in the microwave, air fryer, or the oven.
Substitutions - Add in cream cheese for a creamy filling. Add in hashbrowns or breakfast potatoes for even more filling. Switch out the sausage for bacon, bacon bits, ground beef, ground turkey, or just make the egg and cheese.
Vegetarian Option - Use plant based sausage to make these vegetarian. Great brands include Impossible, Beyond, Trader Joes, and more!
Vegan Option – Pillsbury Grands Biscuits are not vegan! Homemade vegan biscuits can be used along with vegan sausage, vegan cheese, and Just Eggs plant based alternative eggs.
Gluten Free - Use a gluten free biscuit dough, make sure to check the other ingredients to make sure they don't have gluten.
Smaller Serving Size – This recipe can easily be made smaller. Just prepare the number of sausage egg cups you need and store the remaining biscuits in the fridge.
Make it Spicy – Add in a splash of Sriracha sauce or your favorite spices.
Larger Group/More servings – This recipe can easily be doubled or more to serve a large family or event.
If the egg mixture bakes over the top just tear off the excess and set it to the side.
You may need to gently pull the Sausage Breakfast Biscuit Cups apart from each other.
We do not spray our muffin pan with cooking spray but you can if you are worried about the biscuit dough sticking.
To make these vegetarian just leave out the sausage to make cheesy egg biscuit cups.
Nutrition information including calories, protein, calcium, carbohydrates, fiber, vitamin c, potassium, cholesterol, sodium, and more will vary depending on products used.
Store in an airtight container or storage bag.
What to serve with Sausage Biscuit Cups
When to serve
- Road trip snack
- Breakfast for Dinner
- Holiday brunch
- Christmas morning
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Sausage Breakfast Biscuit Cups
- 1 package Pillsbury Grands Refrigerated Buttermilk Biscuits
- 3 Eggs
- 8 oz sausage links
- ½ cup Cheddar Cheese Shredded
- 3-4 Tablespoon green onions diced
- Preheat oven to 400 degrees
- Cut sausage links into quarters, brown in a frying pan, set to the side.
- Roll individual breakfast biscuits into 4-5 inch circles, place into ungreased muffin tin carefully pushing the bottom of the biscuits down to create a larger space.
- Beat eggs, add in shredded cheese and green onion.
- Add 3-4 pieces of breakfast sausage into each biscuit cup, Spoon egg mixture over the top.
- Bake for 13-15 minutes.