4.5 from 18 votes
Sausage and Egg Breakfast Muffins
A simple sausage and egg breakfast muffin recipe that combines your favorite breakfast flavors in a delicious biscuit cup.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12
Calories: 60 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 package (4 patties) of Jones Dairy Farm fully cooked chicken sausage patties, quartered
- 1 package (8 biscuits) refrigerated biscuits, cut in half
- 4 eggs
- ¼ cup milk
- ½ cup shredded cheddar cheese
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 tsp dried parsley
Instructions
- Preheat oven to 400 degrees.
- Brown chicken sausage in a saute pan over medium-high heat until lightly brown on both sides.
- Spray one 12-cup muffin tin with non-stick baking spray.
- Place one half of a biscuit in each muffin tin and press to the bottom and up along the sides, making a cup.
- Press a quarter of a chicken sausage patty in each cup on top of the biscuit.
- Mix eggs, milk, cheese, salt, pepper, and parsley together.
- Top each sausage biscuit with about 1/8 cup of mixture.
- Bake for 15-20 minutes or until egg is fully cooked.
- Remove from oven and serve hot or at room temp.
Cup of Yum
Nutrition Information
Serving
2g
Calories
60kcal
(3%)
Carbohydrates
3g
(1%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
60mg
(20%)
Sodium
149mg
(6%)
Potassium
41mg
(1%)
Vitamin A
135IU
(3%)
Calcium
48mg
(5%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 60
% Daily Value*
| Serving | 2g | |
| Calories | 60kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 60mg | 20% |
| Sodium | 149mg | 6% |
| Potassium | 41mg | 1% |
| Vitamin A | 135IU | 3% |
| Calcium | 48mg | 5% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.