Morning Magic: 5-Minute Sausage Biscuit Bites”
Wake up to warm, savory bites that come together in just minutes—perfect for busy mornings or grab-and-go breakfasts. Tender sausage, melty cheese, and flaky biscuit dough unite for the ultimate morning pick-me-up!
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
Ingredients
- 1 (16 oz / 450 g) tube refrigerated biscuit dough (10–12 biscuits)
- 1 lb (450 g) breakfast sausage (pork or chicken)
- 1 cup (100 g) shredded sharp cheddar or Monterey Jack cheese
- 2 large eggs
- 2 tbsp milk (dairy or non-dairy)
- 1 tsp garlic powder
- ½ tsp smoked paprika (optional)
- Salt and pepper, to taste
- Nonstick cooking spray
Instructions
1️⃣ Preheat & line
: Preheat oven to 375 °F (190 °C). Generously spray a 12-cup muffin tin with nonstick cooking spray.
2️⃣ Cook the sausage
: In a skillet over medium heat, crumble and cook the sausage until no longer pink, about 5 minutes. Drain excess fat and return to low heat. Season with garlic powder, smoked paprika, and a pinch of salt and pepper. Remove from heat.
3️⃣ Prepare the egg wash
: In a small bowl, whisk together eggs and milk until blended.
4️⃣ Form the biscuit cups
: Separate the biscuit dough into individual rounds. Working one at a time, press each dough round into a muffin cup, stretching slightly to create a “cup” with the dough walls about ¼” thick.
5️⃣ Fill the cups
: Spoon about 1–1½ tablespoons of the cooked sausage into each dough cup. Top evenly with shredded cheese. Finally, pour about 1 tablespoon of the egg wash over the cheese in each cup.
6️⃣ Bake to golden
: Bake for 12–15 minutes, until the biscuits are golden-brown, the egg is set, and cheese is melted and bubbly. If desired, switch to broil for the last 1–2 minutes for extra color—watch closely to prevent burning.
7️⃣ Cool & enjoy
: Let the bites rest in the pan for 2 minutes, then carefully run a small offset spatula around each to loosen. Transfer to a cooling rack for a minute, then serve warm.
Notes
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Make-ahead assembly: Assemble bites in the muffin tin, cover tightly, and refrigerate overnight. Bake from cold—just add 2–3 minutes to the bake time.
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Veggie boost: Stir in 2 tablespoons of finely chopped bell pepper, spinach, or green onion into the sausage before filling.
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Spicy twist: Use hot breakfast sausage or add ½ teaspoon red pepper flakes to the sausage mixture.
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Cheese swaps: Try pepper Jack, Swiss, or crumbled feta for different flavor profiles.
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Gluten-free option: Use your favorite gluten-free biscuit dough or make small piles of biscuit dough with a GF flour blend.