Egg & Sausage Biscuits
A great make-ahead breakfast!
Servings - 8
Ingredients
- 10 ct pkg refrigerated biscuit dough or make your own biscuit dough
- 5 eggs
- 4 Tbsp milk
- 1/2 cup shredded cheddar cheese
- 1 cup cooked sausage or seasoned hamburger I used my leftover taco meat!
- 1/2 cup salsa
- Salt and pepper to taste
- Optional toppings: diced bell peppers green onions, sliced mushrooms etc.
Instructions
- Preheat the oven to 400 F.
- Whisk together eggs and milk, a pinch of salt and some cracked pepper to taste and set aside.
- Roll out each biscuit until it’s slightly bigger than the circumference of your muffin tin.
- Grease the muffin tin with cooking spray and push one biscuit into each muffin cup being sure to push it all the way down and to the sides.
- Divide the cheese evenly in each of the biscuit cups, and add the meat, salsa and any other optional toppings.
- Pour egg mixture in, until 2/3 full. Don’t overfill.
- Bake for 10 to 12 minutes or until biscuits are golden and eggs are set.
- Freezer Friendly Instructions: Let cool completely and place in a freezer safe bag or container to freeze. When ready to enjoy, let thaw in the fridge overnight and warm up in the microwave or thaw in the microwave on defrost and then reheat. An alternate reheating method would be to warm in the oven at a low temperature around 275 F until warmed.