“These are fantastic all-in-one breakfast biscuits. I have made these the night before and just warmed them up in the morning for a hot bite while on the run. Kids love 'em and they are way easy. I hope you enjoy them.”
2 filled biscuits

Ingredients Nutrition

  • 1 (8 ounce) can refrigerated biscuits, 8 count roll,do not use the butter flavor,makes the biscuits too greasy,generic biscuits work like a
  • 14 cup all-purpose flour
  • 1 12 cups browned jimmy dean sage sausage, drained and patted down with a paper towel to absorb excess fat
  • 3 cups eggs, mixed with (or egg substitute may also be used)
  • 14 cup milk
  • 1 cup shredded cheese


  1. Preheat oven to 300 degrees Fahrenheit.
  2. Lightly spray muffin tin with cooking spray.
  3. Gently pull biscuit dough apart to divide into two separate biscuits.
  4. (You may have to cut some doughs if they do not pull apart easily).
  5. Lightly sprinkle a flat surface with flour; dust rolling pin with flour; and gently roll halved biscuit dough to twice its size, about 4 inches across.
  6. Line 16 individual muffin tins with prepared, rolled dough.
  7. Place about 1/3 cup of egg/milk mixture into each shell.
  8. Sprinkle 3 TBSP of sausage and 3 TBSP of shredded cheese into the eggs in each shell.
  9. Gently fold over the excess dough around the top of each muffin tin.
  10. Place in oven and bake about 30-40 minutes or until tops are light golden brown.
  11. Serving size is two filled biscuits but usually you can't just eat two.
  12. My Mom enjoys hers with gravy over the top.

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