Sausage Cheese Biscuits (Muffins)

"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."
 
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photo by Vicki in CT photo by Vicki in CT
photo by Vicki in CT
photo by Seasoned Cook photo by Seasoned Cook
photo by Vicki in CT photo by Vicki in CT
Ready In:
45mins
Ingredients:
6
Yields:
30 biscuits
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ingredients

  • 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
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directions

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

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Reviews

  1. Thanks for posting this recipe. I made these regularly for years. It has been quite some time and I'd forgotten the temperature and cook time.
     
  2. 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!!
     
  3. so quick and easy, I was able to make them during a busy work week for a surprise birthday brunch!
     
  4. 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 recipe #263009. My family said they were just ok and lacked some "zip".
     
  5. I made this for the first time when My mother-in-law was over for dinner and it went over so well that between the four of us there was only 3 leftover! Very easy to make and delicious. Next time I will make them for breakfast instead of dinner.
     
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RECIPE SUBMITTED BY

<p>As a transplanted Texan I love spicy foods and love to tweek recipes to include a little kick. I am a dialysis nurse and have two grown children living in VA and MA.<br /><br /><a href=http://phpweby.com/service/visitormap/ target=_blank><img title=World Visitor Map! src=http://m.phpweby.com/1709.png alt=Visitor Map /></a> <br /><br /><br /><br /><br /><a href=http://www.amazingcounter.com><img src=http://cb.amazingcounters.com/counter.php?i=2354074&amp;c=7062535 border=0 alt=Free Web Site Hit Counter /></a><a href=http://www.flowerdeliverydeals.com>Comparison Shopping</a></p>
 
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