A delightful twist on breakfast muffins, combining savory sausage, eggs, and cheese in a flaky biscuit crust.
Preheat your oven to 375°F.
Preheating ensures even cooking and a perfect crust.
In a non-stick skillet, cook the sausage and onion over medium heat until the sausage is browned and the onion is soft.
Stir occasionally to prevent sticking and ensure even cooking.
In a mixing bowl, whisk the eggs and season with black pepper.
Whisking the eggs thoroughly ensures a fluffy texture.
Add the cooked sausage mixture and shredded cheese to the eggs, stirring to combine.
Let the sausage mixture cool slightly before adding to prevent the cheese from melting prematurely.
Divide each biscuit in half and press each half into the cups of a muffin tin to form a crust.
Ensure the biscuit dough covers the bottom and sides of each muffin cup.
Spoon the egg mixture evenly into the prepared biscuit cups.
Fill each cup to about three-quarters full to allow room for expansion.
Bake in the preheated oven for 15-18 minutes, or until the eggs are set and the biscuit crust is golden brown.
Check for doneness by inserting a toothpick into the center; it should come out clean.
Allow the muffin cups to cool slightly before serving.
Cooling helps the muffin cups set and makes them easier to remove from the tin.
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