Breakfast Biscuit Cups Recipe

Ingredients

• 1 lb breakfast sausage, ground
• 1/3 cup onion, finely chopped
• 6 eggs, scrambled (with milk)
• 1/2 cup cheddar cheese, shredded
• 1 (10 count) can flakey biscuits

Instructions

1. Preheat your oven to 400 degrees. The will ensure those biscuits get nice and golden.
2. In a medium non-stick skillet, cook 1 lb of ground breakfast sausage along with 1/3 cup of finely chopped onion over medium heat for about 5 minutes or until the meat is cooked through. Drain any excess grease because nobody wants a greasy breakfast cup.
3. Scramble 6 eggs with a splash of milk, cooking them until just set. It’s okay if they’re a bit underdone; they’ll finish cooking in the oven.
4. Add the cooked sausage and onion mixture, along with 1/2 cup of shredded cheddar cheese, to the scrambled eggs. Stir until everything is well combined and the cheese starts to melt.
5. Open the can of flakey biscuits and divide each biscuit in half. Gently pull apart the layers of the biscuits—be careful not to tear them. Press each half into the cups of a non-stick muffin tin that you’ve coated with non-stick cooking spray.
6. Spoon the sausage and egg mixture evenly into the prepared muffin tins, filling each biscuit cup generously.
7. Bake for 10 minutes in the preheated oven until the biscuits are golden and the filling is heated through and bubbly.
8. To freeze, let the baked cups cool to room temperature. Arrange them on a baking sheet and freeze until solid, then transfer to zip-top freezer bags for up to 2 months.
9. To prepare after freezing, preheat your oven to 350 degrees. You can defrost the cups first or place them frozen on a nonstick baking sheet. Bake for 10-15 minutes until they’re heated all the way through, or simply reheat in the microwave for about 1 minute.