One morning in Sunday School one of the ladies brought these in. We all loved them. After begging for the recipe I have made these at home and even my picky 9 year old ate 4. I have changed it a little from the original recipe.. I just cant seem to help myself.
- Ready In:
- 1 lb bulk sausage
- 1 can flaky Pillsbury Grands refrigerated buttermilk biscuits
- 1 cup sharp cheddar cheese
- 4 eggs
- Preheat oven to 350 Crumble sausage into microwave safe container and microwave on high for 2 minutes.
- Stir and return to microwave and cook one minute more.
- Beat and add eggs to sausage.
- cook another 1 to 2 minutes.
- While sausage is cooking separate each biscuit into three section (using flaky sections as a guide).
- Place one section in each cup in a muffin pan.
- Make indentions in dough.
- While sausage-egg mixture is still hot add cheddar cheese and mix well.
- Recipe calls for 1 cup I usually add more.
- Using teaspoon, fill biscuit dough with sausage, egg and cheese mixture.
- Bake approx 8 minutes or until done.
- Watch the bottom do not let it burn.
- Makes 24 biscuits.
- I use muffin tins that have 12 muffins per tin. The trick is. (and it’s not easy mind you) to separate each of the biscuits into three pieces. Even if you have just one strip of the Grands biscuits you can make a cup. FYI - I have been using 6 eggs to make it lately and my husband says they are better that way. I also like it better if I use Jimmy Dean Maple sausage.
- The original recipe says to cook it according to Grands directions but I found with my oven that if I cook it that long the bottom will burn.
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This is a very quick and easy idea. I used a wonderful bulk sausage that our local grocery produces and some farm fresh eggs which I prepared on the stovetop, instead of the microwave. I thought that I had Grands biscuits in the fridge, but just had the regular size ones. Therefore, instead of seperating the (larger) Grands, I just used one of the regular-size biscuits per muffin cup. There are only 10 biscuits in those tubes...so my yield was less, too. I greased my muffin tin and flattened the biscuits a bit to pull them up the sides of the cups. Hubby ate his serving topped with salsa and went back for seconds.Reply