Egg & Sausage Biscuit Muffins

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. 

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

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.

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.

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.

Then, bake them 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 any leftover egg and sausage muffins in an airtight container in the fridge for up to 3 days. 

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’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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