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Sausage Breakfast Cups

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  • Prep 25 min
  • Total 55 min
  • Ingredients 13
  • Servings 8
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What exactly is a breakfast muffin? Maybe blueberry muffins or apple streusel muffins come to mind…and we’d say, you’ve got the shape right! Our breakfast muffins take the favorite ingredients of a classic breakfast—scrambled eggs, hash browns and sausage, and wraps them in the buttery flakiness of Grands! Biscuits, that are made in a muffin shape. These adorable all-in-one morning meals are a delectable way to enjoy breakfast.

These sausage filled breakfast muffins are terrific whether you want to sit and savor one or two as you slowly wake up, serve them as part of your brunch spread (they’re sure to be a hit), or grab one to eat on the run, as you dash out to start a busy day. What a homemade and hearty way to get your day off to a great start!

Creating breakfast muffins is a breeze when you start with Pillsbury™ Grands! Biscuits. They drastically cut down on prep because you don’t have to make biscuit dough first. Simply press the biscuits rounds into your muffin cups and fill! Not only are they easy to use, but they can open the door to your creativity! Experiment with other fillings you have on hand or ones your family already loves, to create even more unique breakfasts muffins to power your day. Whatever you choose, this breakfast is guaranteed to bring on the smiles!

By Pillsbury Kitchens
Updated Jun 25, 2024
Bake-Off® Contest 41, 2004
Mary Bucher
Fenton, Missouri
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How to Make Sausage Breakfast Muffins

Our recipe for sausage muffins basically has 3 components to make but the detailed instructions are below in the recipe description. In general, these are the main steps you’ll take to make them:

Sausage-Gravy Mixture

Bulk pork sausage is cooked and then made into a simple sausage gravy just by adding flour, milk and seasonings. Feel free to use regular pork sausage sweet (mild) Italian or spicy (hot) Italian bulk Italian sausage. Since bulk sausage comes in 16-ounce packages, you can always go ahead and cook up the entire pound to get a jump on other upcoming meals! Spoon it into a heatproof bowl to cool it down before moving it to resealable food-storage plastic freezer bags. Store any extra meat you don't plan to use for your breakfast in the freezer for up to 3 months.

Egg and Potato Mixture

For the right amount of filling in each breakfast cup, we use frozen diced hash-brown potatoes. The small size of the potato chunks is perfect for these small cups, so that each cup gets a few. Refrigerated potatoes have larger chunks, which means each cup might only get one potato.

The potatoes are cooked before adding a seasoned scrambled egg mixture, where they can all cook together as the second component of these sausage and egg cups.

Grands! Biscuits

We love pairing the Southern Homestyle 8-count biscuits with this amazing breakfast with a southern flair. If you like, feel free to substitute any other of the Grands! varieties to make it your own! The larger size of the Grands! Biscuits are the perfect size for pressing into the bottom and sides of muffin cups.

Once the biscuits are pressed into the muffin cups, the sausage-gravy mixture and scrambled eggs with potatoes are simply spooned into the cups before baking!

What are Similar Variations to Try?

If you love the classic flavors of this Southern-style breakfast, or hand-held breakfast to make your busy day just a little more convenient, you’ll love our other creative twists on the popular common breakfast foods! The family will go nuts for our Easy Breakfast Burritos. Who’s day wouldn’t be brightened, starting it with a burrito? Or try our Sausage, Egg and Cheese Breakfast Crescent Rolls, for another way to hold your favorite breakfast foods in your hands.

If you’re looking for a quick breakfast casserole, Biscuit Sausage Quiche is an easy way to get a hearty breakfast on the table without a lot of work.

You’ll also love these biscuit cups with ham and cheese. Looking to level up your breakfasts or brunch? Our goat cheese and asparagus cups are ready to party without any extra work!

Storing Your Sausage and Egg Cups

For the best texture of flaky biscuits, we recommend baking the sausage breakfast cups right after prepping them. But if you’re looking to get a head start on brunch or want to prep them ahead for a busy week, use these handy storage and reheating tips:

Prep to Bake Later: Prepare your sausage breakfast muffins through Step 4: then cover and refrigerate up to 2 hours before baking. When you’re ready to bake, uncover and bake as directed in Step 5, adding a few additional minutes of bake time to account for the cold cups.

Refrigerator Storage: Cover and refrigerate any remaining baked (and cooled) breakfast cups up to 3 days.

Freezer Storage: Wrap baked (and cooled) breakfast cups individually in plastic wrap. Freeze 1 hour. Place all frozen breakfast cups in a resealable freezer food-storage bag. Store in freezer for up to 3 months.

Reheating Breakfast Cups: For refrigerated breakfast cups, place breakfast cup on microwavable plate. Cover loosely, and microwave on medium-high (70%) 1 to 1 1/2 minutes or until center is at least 165°F. For frozen breakfast cups, unwrap frozen breakfast cup and microwave as directed for refrigerated cups—except increase microwave time to 1 1/2 to 2 minutes.

Ingredients

Steps

  • 1
    Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until thoroughly cooked. Drain; return sausage to skillet. Stir flour into sausage. Over medium heat, gradually add milk, cooking and stirring until bubbly and thickened. Stir in salt and 1/4 teaspoon of the pepper. Remove from heat; set aside.
  • 2
    In small bowl, beat eggs, half-and-half, dried parsley flakes, garlic salt and remaining 1/4 teaspoon pepper with wire whisk until well blended; set aside.
  • 3
    In another 10-inch nonstick skillet, melt 1/2 tablespoon of the butter over medium-high heat. Stir in potatoes. Cook about 5 minutes, stirring frequently, until lightly browned and almost fork-tender. Reduce heat to medium-low; stir remaining 1/2 tablespoon butter into potatoes. Pour egg mixture over potatoes; cook, folding potatoes into egg mixture, just until firm and moist. Remove from heat; set aside.
  • 4
    Separate dough into 8 biscuits; place each biscuit in ungreased 2 3/4x1 1/4-inch muffin cup. Firmly press dough in bottom and up side of each cup, forming 1/2-inch rim.
  • 5
    Spoon potato mixture evenly into dough-lined cups. Spoon sausage mixture evenly over potato mixture (cups will be very full).
  • 6
    Bake 17 to 22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes. Remove from muffin cups. If desired, garnish each with fresh parsley.

Frequently Asked Questions

How Do I Make a Biscuit Cup?

Our biscuit cups are so simple to make—you could even have your kids help you make them. That’s the beauty of starting with Grands! Biscuits—simply pull them apart and press into the cups!

You’ll want to be using standard-size muffin pans—not mini or large ones. We give the dimensions of the cups in the recipe to ensure the dough can cover the entire cup. If you have larger cups, the dough may not cover the surface.

For the quickest and easiest way to line the cup, we center a round of biscuit dough over a muffin cup, pressing it over the bottom first and then pressing the remaining dough to the side. Press and push the dough with your fingers (if necessary) to cover the entire surface of the muffin cup as well as 1/2 inch above the cup to make a rim.

What’s the Difference Between an Egg Cup and a Breakfast Muffin?

Egg cups are also known as egg muffins. They are typically like a scrambled egg mixture made in muffin cups. They may have veggies and cheese added to the eggs, but typically nothing else. Breakfast muffins have the added heartiness and sturdiness of flaky, tasty biscuit or other dough made in muffin cups, that’s filled or mixed with scrambled eggs as well as other ingredients (such as in our egg muffin recipe with sausage, where we also add gravy). Other recipes might have sausage/bacon and veggies with the dough. Egg muffins—can also be used as a shortened name—or it can mean a biscuit, or an English muffin split in half and topped with an egg mixture that may or may not contain veggies and cheese.

Confusing? Yes—but no matter what you call portable morning foods like these, they are a yummy way to start the day!

What is Bulk Sausage?

Bulk sausage is loose raw ground pork with seasonings that has not been formed into links or patties. It looks like and is cooked like ground beef or pork. Links are bulk sausage stuffed into casings. You can find bulk pork sausage in trays (like fresh ground beef), in the fresh meat case or in the frozen meat section of your grocery store in chubs/rolls.

If you want to use Italian sausage links for the bulk sausage in this recipe, you can remove the sausage from the casings easily. Cut through the casing down the length of one side of each link using clean kitchen scissors. Squeeze the sausage from the casing. Discard the casings. Cook the sausage as directed for the pork sausage in Step 1. For this recipe raw sausage is needed. Do not use sausage links that are either smoked or cooked for this recipe.

What Should I do with Extra Filling?

The beauty of this recipes vs. others is that it matches the exact amount of filling that is needed for the muffin cups. So, there shouldn't be any additional filling for this recipe. If you find yours underfilled or having more filling than you need, feel free to freeze it or cook it on the side.

Nutrition Information

270 Calories, 13g Total Fat, 7g Protein, 31g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
640mg
27%
Potassium
125mg
4%
Total Carbohydrate
31g
10%
Dietary Fiber
0g
0%
Sugars
6g
Protein
7g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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