STREAMING NOW: Carnivorous

Breakfast Cups

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is easy to make. I haven't tried yet, but think it could be frozen and reheated with good results. This is much better than ordinary sausage biscuits. I am going to try it with whole wheat next to see if that is even better. I adapted this from a cookbook put out by MIA-POW group.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 lb sausage, browned and drained
  • 12 lb cheddar cheese, grated
  • 6 eggs, beaten
  • 1 (8 count) package Pillsbury Grands refrigerated buttermilk biscuits

Directions

  1. Open the biscuits (I used Grands, but others would do) and pull each apart into two halves. Press the dough into pre-sprayed muffin pans bringing up the edges to the top. The jumbo muffin size works well.
  2. Mix other ingredients together and spoon into each biscuit.
  3. Bake in 350 oven until golden brown.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: