Sausage Egg and Cheese Biscuit Cups Recipe
This Sausage Egg and Cheese Biscuit Cups Recipe only requires FOUR ingredients: biscuits, sausage, eggs, and cheese! Perfect for a lazy weekend brunch or an ultra quick and easy weeknight brinner!
  • Course
    Breakfast
Servings
8 cups
Prep Time Cook Time
5 minutes 15 minutes
  • Course
    Breakfast
Servings
8 cups
Prep Time Cook Time
5 minutes 15 minutes
Sausage Egg and Cheese Biscuit Cups Recipe
This Sausage Egg and Cheese Biscuit Cups Recipe only requires FOUR ingredients: biscuits, sausage, eggs, and cheese! Perfect for a lazy weekend brunch or an ultra quick and easy weeknight brinner!
  • Course
    Breakfast
Servings
8 cups
Prep Time Cook Time
5 minutes 15 minutes
  • Course
    Breakfast
Servings
8 cups
Prep Time Cook Time
5 minutes 15 minutes
Ingredients
  • 1 (16 oz) tube refrigerated biscuits should have 8 biscuits
  • 1 (5 oz) package Jones Dairy Farm All Natural Golden Brown® Chicken Breakfast Sausage Patties cooked according to directions, halved then diced
  • 1 (8 oz) package shredded cheese flavor of choice
  • 8 medium eggs
  • salt to taste
  • pepper to taste
Instructions
  1. Preheat oven to 400 degrees F and grease a 6 slot jumbo muffin tin with cooking spray.
  2. Place the biscuit dough in each slot (1 portion per slot) and gently press the dough in the bottom and up the sides of each muffin slot.
  3. In the bottom of each biscuit, place diced sausage (you’ll use 1/2 a sausage per cup). Don’t be afraid to use a little pressure to push the dough back up the sides of the muffin tin.
  4. Top with 1 tablespoon shredded cheese.
  5. Crack an egg into each muffin cup and season with salt and pepper.
  6. Bake in preheated oven for 15-18 minutes, or until egg whites have set and the biscuits are golden.
  7. Cool slightly, remove from pan, and repeat with remaining 2 biscuits.
  8. Enjoy! These are best served immediately, but store leftovers, covered, in the fridge.
Recipe Notes

*I typically use large eggs in all of my recipes, but I suggest using medium today, as the large eggs take too long to cook.

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