Sausage Cheese Biscuits (Muffins)

READY IN: 45mins
Recipe by Vicki in CT

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.

Top Review by Z,G,L's mom

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!!

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.

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