Sausage Cheese Biscuits (Muffins)

Total Time
45mins
Prep 20 mins
Cook 25 mins

Super easy and delicious recipe using muffin tins. From Some Like it Hot. Sometimes I cannot find the 10 count flaky biscuits. Last time I made them I used Grands Flaky biscuits (8 count) and could only divide into two layers. I added an extra ten minutes to the bake time.

Ingredients Nutrition

  • 1 (10 count) package ready-to-bake refrigerated buttermilk flaky biscuits (must use flaky variety, one can of ten biscuits)
  • 2 cups monterey jack cheese, grated
  • 1 lb pork sausage, raw (Jimmy Deen hot preferred)
  • 2 tablespoons parmesan cheese, grated
  • 2 eggs
  • salt and pepper

Directions

  1. Preheat oven to 325 degrees.
  2. Spray Pam in muffin tins, or lightly grease.
  3. Divide each biscuit, BY LAYERS, into three parts. Place each third into a muffin cup.
  4. Combine remaining ingredients.
  5. Place one tablespoon of mixture into each biscuit lined muffin tin.
  6. Bake for 25 minutes.
  7. Freezes well. After freezing, thaw, cover with aluminum foil and warm in a slow oven.
Most Helpful

Made these for Dh a quick breakfast. He leaves for work @3:00a.m. and I don't like to get up and cook. So, I did not have menterey jack,used mozzarella. Didn't use hot sausage, and didn't have parmesean cheese. I only got 24 out of this because I had used the store brand biscuits and I assume they aren't as good. Even with these changes they were great!Will make often and freeze!!

Z,G,L's mom January 21, 2009

so quick and easy, I was able to make them during a busy work week for a surprise birthday brunch!

Avery Chaotisch January 08, 2009

I modified the recipe to some degree - I halved the recipe and cooked the sausage lightly first before mixing with other ingredients (which made a less greasy muffin). I still used 2 eggs and substituted cheddar cheese. I added 1/4 cup of milk. I baked them less time at only 20 minutes. This recipe is similar to Tex-Mex Breakfast Sausage Cups. My family said they were just ok and lacked some "zip".

Seasoned Cook December 23, 2007