Sausage Breakfast Muffins
These delightful Sausage Breakfast Muffins are a pull apart breakfast muffin recipe full of browned ground sausage and shredded cheddar cheese nestled in fluffy Grands biscuits. They are great on their own but divine when dipped
Servings 24 muffins
Ingredients
- 1 pound ground breakfast sausage
- ¼ cup yellow onion chopped
- 16 Grands biscuits 2 cans
- ⅓ cup olive oil
- 2½ cups shredded cheddar cheese
- maple pancake syrup optional
Instructions
- In a medium skillet, brown the ground sausage with the chopped onion until the meat is no longer pink. Drain off the grease and let cool.
- Cut each biscuit into 6-8 pieces using scissors or a pizza cutter and place them in a large bowl. Drizzle the olive oil on top of the cut biscuits, ensuring that all pieces are completely coated.
- Mix the ground sausage and shredded cheddar cheese with the oiled biscuits. Lightly grease two 12 tin muffin tins with cooking spray and fill each tin. Use up all ingredients, filling the tins with 4-6 pieces of biscuit and lots of sausage and cheese crumbles.
- Bake the muffins at 350°F for about 20-25 minutes or until the tops are browning. Serve warm and with maple pancake syrup. Enjoy!
Notes
Tips:
- Using your hands when greasing the biscuits and mixing the muffins is way easier.
- When you grease the biscuits with olive oil, truly oil each piece. This creates more individual pull apart pieces and nicer-looking breakfast muffins.
- Ensure that the biscuit to sausage and cheese ratio is well blended in each tin. These sausage breakfast muffins are much better when the filling is baked in between the flaky layers of biscuit too!
- Take a little bit of time and make sure to brush all crumbs into the tin cups. This will make clean-up so much nicer!