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sausage breakfast cups arranged on a light plate and garnished with chopped parsley
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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 mins
Cook Time15 mins
Total Time30 mins
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