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    Home » Recipes » Breakfast » Egg & Sausage Biscuit Muffins

    Published: Jan 21, 2022 by Cara Lanz · As an Amazon Associate I earn from qualifying purchases.

    Egg & Sausage Biscuit Muffins

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    Sausage Egg and Cheese Biscuit Muffins Recipe

    Sausage Egg and Cheese Biscuit Muffins are filled with all the early morning cravable things: eggs, sausage, cheddar cheese, and flaky biscuits. An easy recipe and delicious breakfast for a crowd or meal prep for busy weekday mornings. 

    egg bites on a white plate topped with sliced green onions

    These egg bites are a full breakfast all on their own, but they're also super delicious with a Pancake in a Mug, Strawberry Smoothie Bowl, or Cinnamon Banana Overnight Oats.

    You’re going to love these

    Breakfast for a crowd. It can be a challenge to feed a big crew in the mornings. These handy sausage egg and cheese biscuits get a dozen eggs and biscuits on the table at the same time! 

    Easy breakfast for meal prep. You can make these sausage egg and cheese biscuit muffins ahead of time, so on busy mornings you can just warm them up in the microwave!

    Make them your way. However you take your eggs — sunny side up, over easy, over hard — you can easily achieve by adjusting the baking time in this sausage egg and cheese biscuit recipe. 

    All the breakfast favorites in one bite! When you’re on the run, you can get all the components of a great breakfast in one easy sausage muffin.

    Ingredient Notes & Substitutions

    sausage egg biscuit ingredients

    Biscuit mix. I use Bisquick Heart Smart and it works perfectly in this sausage egg and cheese biscuit muffin recipe. I’ve also made my own biscuit dough from scratch, but the difference was negligible. So you can go either way. 

    Milk. You can use any kind of milk in this recipe— plain almond milk, skim milk, low-fat milk … whatever. 

    Green onion. The green onions add a nice pop of freshness to the biscuit. And there’s no need to cook them first. But if you want to saute an onion and add that to the biscuit dough instead, you sure could!

    Cheddar cheese. Because this biscuit dough is so basic, I chose add-ins that have a lot of flavor bang for the buck. So sharp cheddar it is. But any kind of cheese will be delicious in these biscuit egg cups. 

    Sausage. I used ground turkey sausage, but you can use any kind of sausage — that spiced Jimmy Dean sausage would be excellent… or sliced sausage links, or chicken sausage, or, really whatever breakfast sausage you have. 

    Olive oil. If you’re using turkey sausage or another lean meat, you’ll need to add a little oil to the pan. I used olive oil, but you can use canola oil or whatever oil you usually cook with. Since the sausage cooks over medium heat, you don’t need to be too worried about it burning. 

    Red pepper flakes. Since I use plain turkey sausage in these egg biscuits, I add a pinch of red pepper flakes to liven it up a bit. But of course you can adjust it up or down according to what you and your family likes. 

    Eggs. I use whole, unscrambled, large eggs in this recipe. When I played around with scrambling the eggs first, they either overflowed during cooking or puffed up super high, then fell flat when I pulled them out of the oven — and then got a little weird texture-wise. Keeping the egg intact allowed me to use a full egg per cup, and created a nice, creamy egg that didn’t burst out of the cup. 

    How to Make Sausage Egg and Cheese Biscuit Muffins

    Heat oven to 350. 

    Spray each cup in a 12-cup muffin tin with cooking spray. You can also use parchment paper liners. 

    Add the olive oil to a large skillet and heat over medium to medium-high heat. Add the turkey sausage, pepper flakes, and a dash of black pepper. While the sausage cooks, break it into small pieces. Cook sausage until it is golden brown and completely cooked through.

    Remove the skillet from the heat and set aside. 

    In a large bowl, add the biscuit mix and milk. Stir until it forms a soft dough.

    Biscuit dough in a clear bowl with a wooden spoon

    Mix in the cheese, two sliced green onions, and cooked sausage until everything is just combined.

    sausage, cheese, and green onions being stirred into the biscuit dough

    Divide mixture equally among the 12 muffin cups. You want to have just enough to cover the bottom of each cup while still leaving enough room to add an egg.

    muffin tin with sausage biscuit dough in each muffin cup

    For the first step, bake the Bisquick sausage-cheese muffins for 10 minutes -- you'll see the edges of biscuits just barely turning light brown.

    Remove the sausage cheese biscuits from the oven.

    Crack an egg into each muffin cup.

    Raw egg over par baked biscuits in muffin cups

    Then, bake them for an additional 12-14 minutes or until the egg whites are set and the yolks are cooked to your liking.

    Baked eggs in muffin cups

    Let the egg and sausage muffins cool in the pan for about 5 minutes, then carefully remove them. If your muffin tin is non-stick, use a plastic utensil to remove the egg biscuit cups from the muffin tin.

    Serve immediately with more green onions and whatever you like with your eggs such as cheese, hot sauce, hollandaise, salsa, ketchup, or sliced avocado.

    Store any leftover egg and sausage muffins in an airtight container in the fridge for up to 3 days. 

    hand holding half of an egg biscuit in the foreground with plate of egg bites in the background

    Expert Tips

    Be careful not to overfill the muffin cups with too much of the biscuit mix. You want to be sure to leave enough room to add a full egg on top of the muffin. 

    Use a muffin tin with regular-size muffin cups. 

    Grease your muffin tin with cooking spray or butter or line them with cupcake liners. Ungreased muffin cups might cause the biscuits to stick. 

    Check the bake time on the eggs after about ten minutes to ensure you cook them to your desired liking. Total cooking time will be anywhere from 12-14 minutes, depending on your oven -- and how you like your eggs. 

    Recipe FAQs

    How do you keep egg and sausage biscuit muffins from sticking? 

    You can use a non-stick muffin pan and also spray the cups for good measure. Or you can use parchment paper cupcake liners. 

    How long do these egg sausage cheese biscuits last in the refrigerator? 

    You can store these breakfast muffins in an airtight container in the refrigerator for up to 3 days. 

    Can you reheat sausage egg and cheese biscuit muffins? 

    These breakfast biscuits reheat surprisingly well. Just wrap them in a paper towel and heat in 30-second increments until it’s just warmed through, being careful not to overcook, which can make the biscuit and egg turn rubbery. 

    Can you freeze these sausage and egg biscuits? 

    Yes, you can. But first, know that a frozen and reheated egg and sausage biscuit will have a different texture than when it is fresh and the egg won’t be as soft. But we have certainly done it and we will do it again for our own quick breakfasts. We wouldn’t do it if we were trying to roll out the red carpet for guests :).

    If you’d like to give it a try, place them in an airtight container in the freezer. Let them thaw completely in the refrigerator and reheat them by wrapping them in a paper towel and warming them in the microwave in 30-second increments until warmed through. 

    Sausage egg biscuit on a white plate with drizzled with hot sauce and a fork piercing a bite of it

    How’s Your Muffin Pan? 

    The first time I made these, I couldn’t figure out why they kept sticking. Turns out my non-stick muffin pan wasn’t so non-stick anymore. So if you’ve had yours a while, too, and it’s starting to lose its luster, here's one to consider. 

    Hungry for More Easy Breakfast Ideas? 

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      Spiced Pumpkin Bread Pudding with Cranberry Maple Syrup
    • Crock Pot Apple Cinnamon Oatmeal
      Crock Pot Apple Cinnamon Oatmeal
    • Chocolate Banana Overnight Oats (Dairy-Free)
      Chocolate Banana Overnight Oats (Dairy-Free)

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    sausage egg and cheese biscuit muffins recipe

    Egg Sausage Muffins

    Cara Lanz
    Egg & Sausage Biscuit Muffins are filled with all the early morning cravable things: eggs, sausage, cheddar cheese, and flaky biscuits. An easy recipe and delicious breakfast for a crowd or meal prep for busy weekday mornings.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 24 mins
    Course Breakfast
    Cuisine American
    Servings 12
    Calories 151 kcal

    Ingredients
      

    • ½ pound turkey sausage
    • 1 tablespoon olive oil
    • red pepper flakes
    • ¾ cup Bisquick Heart Smart
    • ¼ cup milk
    • ½ cup cheddar cheese
    • 3 sliced green onions (divided)
    • 12 eggs

    Instructions
     

    • Heat oven to 350.
    • Spray each cup in a 12-cup muffin tin with cooking spray. You can also use parchment paper liners.
    • Add the olive oil to a large skillet and heat over medium to medium-high heat. Add the turkey sausage, pepper flakes, and a dash of black pepper. While the sausage cooks, break it into small pieces. Cook until it is golden brown and completely cooked through.
    • Remove the skillet from the heat and set aside.
    • In a large bowl, add the biscuit mix and milk. Stir until it forms a soft dough. Mix in the cheese, two sliced green onions, and cooked sausage until everything is just combined.
    • Divide mixture equally among the 12 muffin cups. You want to have just enough to cover the bottom of each cup while still leaving enough room to add an egg.
    • Bake the Bisquick sausage-cheese muffins for 10 minutes.
    • Remove the muffin tin from the oven and crack an egg into each muffin cup. Bake for an additional 12-14 minutes or until the egg whites are set and the yolks are cooked to your liking.
    • Let the egg and sausage muffins cool in the pan for about 5 minutes, then carefully remove them. If your muffin tin is non-stick, use a plastic utensil to remove the egg biscuit cups from the muffin tin.
    • Serve immediately with more green onions and whatever you like with your eggs such as cheese, hot sauce, hollandaise, salsa, ketchup, or sliced avocado.
    • Store these egg and sausage muffins in an airtight container in the fridge for up to 3 days.

    Video

    Notes

    TIPS

    Be careful not to overfill the muffin cups with too much of the biscuit mix. You want to be sure to leave enough room to add a full egg on top of the muffin. 
    Use a muffin tin with regular-size muffin cups. 
    Grease your muffin tin with cooking spray or butter or line them with cupcake liners. Ungreased muffin cups might cause the biscuits to stick. 
    Check the bake time on the eggs after about ten minutes to ensure you cook them to your desired liking. Total cooking time will be anywhere from 12-14 minutes, depending on your oven -- and how you like your eggs.

    Nutrition

    Calories: 151kcalCarbohydrates: 6gProtein: 11gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 183mgSodium: 270mgPotassium: 130mgFiber: 1gSugar: 1gVitamin A: 334IUVitamin C: 1mgCalcium: 112mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Comments

    1. Doris says

      March 05, 2023 at 3:37 am

      What are the ingredients of the Bisquick mix, please?
      Need to convert to GF so an idea as to content would
      help me substitute as necessary.
      Thank you.

      Reply
      • Cara Lanz says

        March 05, 2023 at 12:38 pm

        Hi, Doris, this is the exact list of ingredients for Bisquick Heart Smart Mix, from the Betty Crocker website: Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Vegetable Oil (canola, high oleic soybean, and/or sunflower oil), Leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), Dextrose, Sugar, Tricalcium Phosphate, Salt, DATEM.

        Bisquick also makes a gluten-free mix, here's a link, though I haven't tried that substitution in this recipe.

        There are also recipes for homemade gluten-free "Bisquick Mix" online. Here are links to the top two results: Mommy Hates Cooking and Gluten Free Baking. I haven't tried them, but hopefully they will help you find a substitute that works for you. Let me know what you end up trying and how it works!

        Reply

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    Hi, I'm Cara!

    I love dreaming up easier, and sometimes healthier twists on dishes from the heartland.

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