These mini Sausage Biscuit cups are a cinch to make. They are kind of like sausage, egg, and cheese biscuits only in a cute little cup. Kids will love them!
Mini Sausage Biscuit Cups hot out of the oven will be quickly gobbled up. It’s like a sausage, egg, and cheese biscuit in a cute little cup. And they are super fun to eat.
Start With Canned Biscuits
Using flaky canned biscuits makes these Sausage Egg Cups super easy to make. Each biscuit is peeled apart into three pieces and then each piece is shaped into a mini muffin cup.
Sausage Filling
A mixture of eggs, cream cheese, sausage, and cheddar cheese makes a super delicious filling.
You could use bacon instead of sausage if you like. You could also use crescent rolls instead of biscuits.
A buttery biscuit cup filled with eggs, sausage, and cheese is a savory breakfast treat like no other.
Sausage Biscuit Cups Storage
Will keep in an airtight container in the refrigerator for 3 to 4 days. Leftovers can easily be frozen for use at a later time.
More Breakfast Favorites
- Sausage and Crescent Roll Casserole
- Biscuits and Gravy Casserole
- Southern Breakfast Enchiladas with Sausage Gravy
- Cheesy Grits Casserole with Smoked Sausage
Sausage Biscuit Cups
Ingredients
- 3 (6-ounce) cans flaky biscuits
- 1 (8-ounce) package cream cheese
- 4 large eggs
- 1/2 pound sausage,, browned and crumbled
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees. Grease 2 or 3 mini muffin tins. You will have enough to make about 36. You can make them in batches if you only have 1 muffin tin.
- Using an electric mixer, beat cream cheese and eggs until smooth.
- Fold in sausage and cheese.
- Separate each biscuit into 3 pieces (peeling apart the layers.) Press one piece into each muffin cup.
- Fill cups with egg mixture.
- Bake for about 10 minutes, until golden brown and egg is set.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted February 5, 2015.
Disclosure: This post contains affiliate links.
I would like to make these with a lb . Of sausage & more cheese. Possibly use regular muffin size . If so should I use more eggs & cream cheese. What should baking time be also.
How long would you suggest to reheat these in a toaster oven?
Can you make these the night before and refrigate. Will biscuit still be crispy.
Can these be frozen?
I made these in a slightly larger cup size cupcake tin and the eggs were still runny. Any suggestions?
Try cooking it a little longer next time. 🙂
I realized that after I asked the question. I may have been a little sleepy on New Years Day. 🙂
I did cook them longer and they were delicious!!
Thank you for the recipe!! This is definitely one I’ll be making again. <3
Yay!! 🙂
I made these without egg and serve them topped with pioneer country gravy. They were a huge hit with the family. My mother who’s an amazing cook and not easily pleased loved them. Hubby ate 5! Next time I thing I’ll add spinach and mushrooms. Yummo!
Oh wow! I’ll have to make gravy next time I make them! 🙂
I have these in the oven now. I only split the biscuits into two layers. I didn’t have cream cheese but I used a leftover cooked tater tot in the middle and then poured the topping. I am hoping they will turn out great.
Amazing! I have the pickiest boyfriend, when it comes to food, and he gobbled these right up.
Yay! I’m glad you found something he likes. 🙂
Fantastic recipe!! Simple and straight forward. I baked them for my hubby who starts work early. We both love it!
Simple recipes are the best aren’t they? So glad you and your husband loved them!
just made these, adding some scallions and fresh black pepper. they came out spectacularly, and are extra-delicious drizzled with syrup. thank you for the inspiration!
So glad you liked them. Syrup sounds like a great addition!