Egg Sausage Muffins

sausage egg and cheese biscuit muffins recipe

5 from 3 votes

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.

Prep Time10

Cook Time24

Course: Breakfast

Cuisine: American

Servings:

Calories: 151kcal

Author: Cara Lanz

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.

Nutrition