Breakfast / Pork / Snacks

Sausage and Egg Breakfast Cups

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!

overhead shot of sausage breakfast cups arranged on a light plate and garnished with chopped parsley

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.

overhead shot of sausage breakfast cups arranged on a light plate and garnished with chopped parsley

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.
cooking ground pork sausage in a skillet.

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.

  1. 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.
  2. 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. 
  3. 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.
  4. 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.
  5. Enjoy! Remove the cooked muffin cups from the oven, garnish with parsley, and serve.
overhead picture of sausage breakfast cups in a muffin tin.

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.
sausage breakfast cups arranged on a light plate and garnished with chopped parsley

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.
close up over head shot of a baked breakfast egg cup set on a serving plate.

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 breakfast cups arranged on a light plate and garnished with chopped parsley
Print Recipe
5 from 3 votes


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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast on the go, easy breakfast ideas, egg muffin cups
Servings: 10
Calories: 133kcal


  • 1 can (10 count) refrigerated biscuits, like Pillsbury’s
  • 1 tablespoon olive oil
  • ½ pound ground Italian pork sausage
  • 3 large eggs, beaten
  • Salt and fresh ground black pepper, to taste
  • ½ cup shredded cheddar cheese
  • Chopped fresh parsley, for garnish


  • 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.


Calories: 133kcal | Carbohydrates: 1g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 221mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

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  • Amanda
    Jan 13, 2022 at 5:49 pm

    Oh my goodness! This is how you start the day off right. These sound fantastic!

  • Beth
    Jan 13, 2022 at 5:52 pm

    5 stars
    That is such a tasty way to start the day! I think I’m going to make up a triple batch of these to freeze.

  • Juliane
    Jan 17, 2022 at 11:50 pm

    5 stars
    Looks amazing 😋!

  • Cathy
    Jan 18, 2022 at 10:59 am

    My family raved about this recipe!

    • Katerina
      Katerina Petrovska
      Jan 18, 2022 at 2:55 pm

      That’s great! I’m very glad everyone loved it! 🙂 Thank YOU! 🙂

  • Tisha
    Jan 18, 2022 at 2:54 pm

    5 stars
    These are so great for a grab n go breakfast!


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