BREAKFAST CUPS

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Breakfast Cups image

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.

Provided by Senior Lady

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 4

1 lb sausage, browned and drained
1/2 lb cheddar cheese, grated
6 eggs, beaten
1 (8 count) package Pillsbury Grands refrigerated buttermilk biscuits

Steps:

  • 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.
  • Mix other ingredients together and spoon into each biscuit.
  • Bake in 350 oven until golden brown.

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