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.
Serve with Oven Cooked Bacon and Fluffy Banana Pancakes with Pumpkin Syrup for a full weekend or holiday breakfast.
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These egg bites are a full breakfast all on their own, and the perfect make-ahead breakfast for those grab-and-go mornings.
Enjoy them with a quick Pancake in a Mug, soft Carrot Banana Muffins, Chocolate Greek Yogurt, or a jar of Cinnamon Applesauce Overnight Oats.
❤️You're Going to Love These
- Breakfast for a crowd. 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. 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. Make the eggs however you love them - sunny side up, over easy, over hard - 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
- Biscuit mix. I use Bisquick Heart Smart and it works great here. I've also used homemade biscuit dough, but the difference is minimal.
- Milk. Any kind of milk works in this recipe- plain almond milk, skim milk, low-fat milk, whatever you have.
- Green onion. Adds a fresh pop of flavor, and no need to cook first. You can swap in sautéed onion if you prefer.
- Cheddar cheese. Sharp cheddar brings the most flavor, but any cheese will work.
- Sausage. I use turkey sausage, but any breakfast sausage works, such as pork, chicken, links, whatever you have on hand.
- Olive oil. Oil is needed if you're using lean sausage. Canola oil or any cooking oil works.
- Red pepper flakes. Just a pinch adds a little kick. Adjust to taste.
- Eggs. Use whole eggs (don't scramble). They bake up creamy and hold their shape much better.
✨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.
🍳How to Make Sausage Egg and Cheese Biscuit Muffins
Heat oven to 350. Spray a 12-cup muffin tin with cooking spray or line with parchment paper liners.
Step 1: In a large skillet, heat olive oil over medium heat. Add turkey sausage, pepper flakes, and black pepper. Cook and break it into small pieces until cooked through. Remove from heat and set aside.
Step 2: In a large bowl, stir biscuit mix and milk until a soft dough forms. Mix in the cheese, two sliced green onions, and cooked sausage.
Step 3: Divide mixture equally among 12 muffin cups. Leave enough room to add an egg. Bake for 10 minutes. Crack an egg into each muffin cup.
Step 4: Bake for an additional 12-14 minutes or until the egg whites are set and the yolks are cooked to your liking. Cool in pan 5 minutes, then carefully remove.
Serve with more green onions, cheese, hot sauce, hollandaise, salsa, ketchup, or sliced avocado.
☑️Expert Tips
- Don't overfill the muffin cups-leave room for a whole egg on top.
- Use a standard-size muffin tin.
- Grease well with cooking spray or butter, or use liners to prevent sticking.
- Start checking the eggs at 10 minutes; bake time is typically 12-14 minutes, depending on your oven and how you like your eggs.
Try these easy Sous Vide Egg Bites next!
❓Recipe FAQs
You can use a non-stick muffin pan and also spray the cups for good measure. Or you can use parchment paper cupcake liners.
Store breakfast muffins in an airtight container in the refrigerator for up to 3 days.
Yes, they reheat surprisingly well. Wrap them in a paper towel and microwave in 30-second increments until they're just warmed through. Be careful not to overcook or they can become rubbery.
Yes, but the texture will change a bit, and the egg won't be as soft. It's still totally worth it for quick breakfasts, just maybe not for guests. Freeze in an airtight container. Thaw in the fridge, then reheat wrapped in a paper towel in 30-second microwave intervals until warm.
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📖 Recipe
Egg Sausage Muffins
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 a 12-cup muffin tin with cooking spray or line with 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. Cook and break it into small pieces until 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 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.
Video
Notes
- Don't overfill the muffin cups-leave room for a whole egg on top.
- Use a standard-size muffin tin.
- Grease well with cooking spray or butter, or use liners to prevent sticking.
- Start checking the eggs at 10 minutes; bake time is typically 12-14 minutes, depending on your oven and how you like your eggs.
- Store in an airtight container in the fridge for up to 3 days.
- To reheat, wrap in paper towels and microwave in 30-second increments until just warmed through. Don't overcook or the eggs will become rubbery.
Doris says
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.
Cara Lanz says
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!