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Sausage and Egg Breakfast Muffins
A simple sausage and egg breakfast muffin recipe that combines your favorite breakfast flavors in a delicious biscuit cup.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
12
Calories:
60
kcal
Author:
Britni Vigil
Ingredients
1
package
(4 patties) of Jones Dairy Farm fully cooked chicken sausage patties, quartered
1
package
(8 biscuits) refrigerated biscuits, cut in half
4
eggs
¼
cup
milk
½
cup
shredded cheddar cheese
½
tsp
kosher salt
¼
tsp
pepper
1
tsp
dried parsley
Instructions
Preheat oven to 400 degrees.
Brown chicken sausage in a saute pan over medium-high heat until lightly brown on both sides.
Spray one 12-cup muffin tin with non-stick baking spray.
Place one half of a biscuit in each muffin tin and press to the bottom and up along the sides, making a cup.
Press a quarter of a chicken sausage patty in each cup on top of the biscuit.
Mix eggs, milk, cheese, salt, pepper, and parsley together.
Top each sausage biscuit with about 1/8 cup of mixture.
Bake for 15-20 minutes or until egg is fully cooked.
Remove from oven and serve hot or at room temp.
Nutrition
Serving:
2
g
|
Calories:
60
kcal
|
Carbohydrates:
3
g
|
Protein:
3
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
60
mg
|
Sodium:
149
mg
|
Potassium:
41
mg
|
Vitamin A:
135
IU
|
Calcium:
48
mg
|
Iron:
0.3
mg