These Sausage and Egg Breakfast Cups are the perfect individually-sized breakfast on the go! Italian sausage and scrambled eggs are topped with cheese and baked in a biscuit crust. Super easy!
A Hearty Breakfast, Made Quick and Easy!
Are you a breakfast person? If not, this recipe might just make you into one! It’s an easy, satisfying, old-fashioned combination of sausage, eggs, and biscuits.
But, each biscuit is pressed into a muffin tin, making a “cup” to hold the eggs and sausage! So delicious, and so handy for a quick breakfast you can take with you. Awesome, right?
Breakfast cups will make a filling and fun treat at your next brunch, too. They’re pretty, hearty, and fun to serve.
What Goes Into These Homemade Breakfast Cups?
This flexible recipe can be adapted in lots of ways! The following ingredients are the basic template, if you will. Let’s dive in!
- Biscuit Dough: You’ll need one large can of refrigerated biscuits, like Pillsbury’s. Use any brand or style you enjoy.
- Olive Oil: For sautéing.
- Sausage: I used Italian sausage in this recipe, but you could also use breakfast sausage or any bulk sausage.
- Eggs: Lightly beat your large, whole eggs in a separate bowl.
- Salt and Pepper
- Cheddar Cheese: You can use pre-shredded cheddar cheese, or grate your own.
- Parsley: Chopped fresh parsley makes a great optional garnish.
How to Make Them
Assembling these little sausage and egg breakfast cups is easy and it doesn’t take very long! They’re great to whip up for a fun weekend breakfast, or make in advance for the ultimate easy breakfast or snack.
- Prepare the Oven and Biscuit Cups. Before you start making the sausage egg cups, make sure the oven is preheating to 350˚F. Next, spray your muffin tin with a little bit of cooking spray or oil. Pull apart the biscuits, and flatten each one out in your palm. Place them inside each muffin well as you go, pressing them to fit the bottom and sides, and form a cup. Set the muffin tin aside.
- Cook the Sausage and Eggs. Place a skillet over medium-high heat. Crumble the pork sausage into the skillet, and cook it for about several minutes, using a large spoon to break it up as it cooks. When the sausage is completely browned, pour in the beaten eggs. Season the eggs with salt and pepper, and stir the skillet for a minute or so, until the eggs are just scrambled.
- Assemble the Sausage Egg Cups. Take the skillet off of the heat. Use a tablespoon to fill each biscuit cup with sausage and eggs. Top the cups with your shredded cheese.
- Bake! Bake the breakfast cups for about 15 minutes, until the biscuits are fully baked. You can carefully run a butter knife around the edges of the cups to loosen them from the muffin tin, and check for doneness.
- Enjoy! Remove the cooked muffin cups from the oven, garnish with parsley, and serve.
Tips and Hacks for the Best Sausage and Egg Breakfast Cups!
If you’re feeling inspired to try this simple and satisfying breakfast recipe, go for it! And also take a look at these helpful hints for customizing the recipe!
- Use Muffin Liners: You can absolutely make these in muffin liners for easier cleanup and serving. Just spray the liners with a little oil. Silicone muffin liners are a great reusable option.
- Meat Options: Make a bacon version of this recipe using crisply cooked bacon bits instead of sausage! You can also use cooked ground beef or turkey, seasoned however you like.
- Vegetarian Ideas: Make an easy vegetarian version of this recipe using your favorite vegan sausage, or just some sautéed veggies: think broccoli florets, onions, bell peppers, and/or mushrooms.
Yummy Serving Ideas
These little babies make the perfect on-the-go breakfast. However, you can also serve them as part of a big breakfast or brunch, by adding some easy sides! Here are a few ideas for brunch-tastic inspiration:
- Pumpkin Muffins: Why not add a sweet muffin option to go with your breakfast cups? This recipe will guide you through the easy steps to make your own bakery-style Pumpkin Muffins from Scratch. Yum!
- Pancakes: Favorite Fluffy Pancakes are always welcome on my table. They’re easy to make, and addictively delicious.
- Bacon: Take all the hassle out of making flavorful, crispy bacon with this easy tutorial for Crispy Oven Baked Bacon. You’ll never look at bacon the same!
How to Store and Reheat Leftovers
- Leftover egg cups should be placed in airtight containers, and refrigerated for up to 3 days.
- Reheat them in the microwave for 30 seconds or so, until piping hot.
- You can also re-bake them at 350˚F for five to ten minutes, or until heated through.
Can I Make These in Advance?
- Yes, you can! Sausage and egg breakfast cups freeze beautifully. Just place them in a single layer on a tray or cookie sheet, and freeze until the egg cups are frozen solid.
- Then, transfer them to freezer bags, and you can store them in your freezer for up to two months.
- Thaw overnight in the refrigerator before reheating.
SAUSAGE AND EGG BREAKFAST CUPS
- Preheat oven to 350˚F.
- Spray a 12-cup muffin tin with cooking spray.
- Flatten each biscuit and place inside each muffin cup, covering the bottom and sides to form a cup. Set aside.
- Heat olive oil in a skillet set over medium-high heat.
- Add pork sausage to the skillet and cook for about 3 to 5 minutes, or until completely browned, breaking up the meat into crumbles as it cooks.
- Pour in the beaten eggs; season with salt and pepper, and cook and stir for 1 minute, or until just scrambled.
- Remove from heat.
- Spoon sausage and egg mixture evenly into each biscuit-cup.
- Top with shredded cheese.
- Bake for 15 minutes.
- Remove from oven.
- Garnish with parsley and serve.