As a mom of two, I know how chaotic mornings can be. Between school drop-offs, packing lunches, and trying to get yourself ready, breakfast can often feel like an afterthought. That’s why I love make-ahead, easy-to-grab options like these biscuit cups that fuel the whole family without the morning rush.
Why You’ll Love Cheesy Sausage Biscuit Cups
✅ Great for meal prepping and freezing
✅ Perfect for kids and picky eaters
✅ Customizable with your favorite ingredients
✅ Ideal for on-the-go breakfasts and snacks
Ingredients You’ll Need
1 can (8-count) refrigerated biscuit dough (Grands or similar)
1 cup cooked breakfast sausage (crumbled)
5 large eggs
1/2 cup milk
1 cup shredded cheddar cheese
Salt and pepper, to taste
Optional: diced bell peppers, onions, or spinach for added veggies
Optional: hot sauce for serving
How to Make Cheesy Sausage Biscuit Cups
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with non-stick cooking spray.
Step 2: Flatten the Biscuits
Separate the biscuit dough and gently flatten each piece with your hands or a rolling pin. Press one biscuit into each muffin cup, making sure it comes up the sides to form a cup.
Step 3: Add the Fillings
In a skillet, cook your sausage until browned and crumbled. Drain excess grease.
In a bowl, whisk together eggs, milk, salt, and pepper. Optional: stir in chopped veggies like peppers or spinach for extra nutrition.
Step 4: Assemble the Cups
Evenly distribute the cooked sausage among the biscuit cups. Pour the egg mixture into each cup, filling about 3/4 of the way. Top each cup with a generous sprinkle of shredded cheddar cheese.
Step 5: Bake
Bake for 15-18 minutes or until the eggs are fully set and the biscuit edges are golden brown. Let cool slightly before removing from the muffin tin.
How to Store and Freeze Biscuit Cups
Allow the cups to cool completely.
Store in an airtight container in the refrigerator for up to 4 days.
For freezing, wrap each cup in plastic wrap or foil, then place in a freezer-safe bag. They stay fresh for up to 2 months.
How to Reheat
🥣 Microwave: Heat in 30-second intervals until warm (about 1-1.5 minutes from fridge, 2 minutes from freezer).
🥣 Air Fryer: Reheat at 350°F for 4-5 minutes for a crispier finish.
🥣 Oven: Bake at 350°F for 10 minutes from fridge or 20 minutes from frozen.
Fun Variations to Try
🌶️ Southwest Style: Add black beans, diced tomatoes, and pepper jack cheese.
🥬 Veggie Delight: Use sautéed spinach, mushrooms, and mozzarella.
🥓 Ham & Swiss: Diced ham with Swiss cheese for a brunch-inspired twist.
🧀 Extra Cheesy: Mix different cheeses like mozzarella, cheddar, and Colby jack.
Why Parents Love This Recipe
✔️ Easy for kids to hold and eat
✔️ Portable for on-the-go breakfasts
✔️ Packed with protein to keep kids fuller longer
✔️ Great for lunchboxes and after-school snacks
These are especially helpful during back-to-school season or when juggling multiple schedules.
Frequently Asked Questions
Absolutely! If you have a favorite homemade biscuit recipe, you can definitely use it instead of canned biscuits.
Can I make them vegetarian?
Yes! You can easily swap the sausage for plant-based alternatives or leave it out and load up on veggies and cheese.
Can I use egg whites only?
Definitely. You can replace whole eggs with egg whites for a lighter option.
Final Thoughts: The Best Breakfast Hack for Busy Moms
📌 Don’t forget to pin this recipe for later and tag me on Instagram @diana_chastain_ or Pinterest @diananchastain if you make them! I’d love to see your delicious creations.
More Easy Breakfast Ideas for Families:
Freezer-Friendly Pancake Sandwiches
Air Fryer Breakfast Biscuit Bombs
Freezer-Friendly Breakfast Burritos
Zero Waste Air Fryer French Toast
Written by Diana Chastain from Nanny to Mommy
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Thanks!
♥,
Diana