Breakfast Biscuit Cups Recipe
Breakfast Biscuit Cups Recipe photo by Taste of Home
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Breakfast Biscuit Cups Recipe

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The first time I made these biscuit cups, my husband and his assistant basketball coach came in as I was pulling them out of the oven. They loved them! —Debra Carlson, Columbus Junction, Iowa
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 8 servings


  • 1/3 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon pepper, divided
  • 3/4 cup plus 1 tablespoon 2% milk, divided
  • 1/2 cup frozen cubed hash brown potatoes, thawed
  • 1 tablespoon butter
  • 2 large eggs
  • 1/8 teaspoon garlic salt
  • 1 can (16.3 ounces) large refrigerated flaky biscuits
  • 1/2 cup shredded Colby-Monterey Jack cheese

Nutritional Facts

1 biscuit cup: 303 calories, 18g fat (6g saturated fat), 72mg cholesterol, 774mg sodium, 26g carbohydrate (7g sugars, 1g fiber), 9g protein.


  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
  2. In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set.
  3. Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese.
  4. Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan.
    Freeze option: Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave one frozen biscuit cup on high for 50-60 seconds or until heated through.
    Yield: 8 servings.

Test Kitchen Tips
  • Shredded hash browns would work just fine.
  • A touch of maple syrup added to the sausage (or poured over the top) makes for an addictive sweet and savory treat.
  • Originally published as Breakfast Biscuit Cups in Simple & Delicious August/September 2011, p43

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    rena 55 User ID: 1935799 250559
    Reviewed Jul. 17, 2016

    "I love having something in the freezer that we can grab, warm up and eat on the go. These are perfect for that on the go breakfast or add to an brunch menu!"

    twiggans User ID: 8707080 242226
    Reviewed Jan. 21, 2016

    "I did not care for this. Taste is okay,but not really a good to go idea."

    debpenns User ID: 5553562 235178
    Reviewed Oct. 18, 2015

    "made these this morning! so easy! had a wonderful taste! family loved them!"

    Summy User ID: 1386846 235057
    Reviewed Oct. 16, 2015

    "I can't wait to make this recipe! I love biscuit cups (I've made Farmhouse Barbecue Biscuits on this website many, many times). The biscuits ARE hard to press into the cups, but if you just slightly roll them out (press into flats with your fingers or a pastry roller) they are easier to place into the cups. And, with this particular recipe, I might even drizzle a little maple syrup over the finished product. Yum! :)"

    Bonito User ID: 1630276 233126
    Reviewed Sep. 19, 2015

    "These are awesome and a real meal in one - very good"

    themusebrews User ID: 1041334 231954
    Reviewed Aug. 29, 2015

    "This was really good. I am going to try it again with home made biscuits and extra eggs with no potatoes. I left out the garlic and used chives instead. I also used chunked up sausage links since that was all I had on hand. I think I will try some with bacon and pepper jack cheese! I only gave it 4 stars because I am not a fan of canned biscuits:) Thanks for sharing!"

    NH2576 User ID: 3576162 231527
    Reviewed Aug. 20, 2015

    "easy to put together. Very happy with results. Initially thought jumbo biscuits would be too large for regular muffin pan but it worked! I tripled the batch and did have some filling left over, but that's ok. Someone will get a "breakfast bowl" tomorrow with toast. ;) I doubt there will be any complaints. :)

    I used my non stick pampered chef individual square brownie pans. Wish I could share a picture. They look and smell heavenly!"

    nemeneme User ID: 8296242 231051
    Reviewed Aug. 11, 2015

    "Thanks BTinker for making my morning. I laughed so hard I had tears streaming down my face. I've been cooking and baking for the past 53 years and I must also be dumber then a box of rocks because to my knowledge a muffin tin and a cupcake tin are indeed the same thing. I can't wait to try these tasty sounding breakfast muffins, cupcakes. I think making them with either the refrigerated flaky biscuits or the crescent rolls would both work and taste just fine. I love the fact this recipe can be altered to suit any families taste and can see how much fun it would also be to let the kids help assemble them as well. Thanks for adding to my favorite recipes file."

    TamiRae User ID: 4318305 231010
    Reviewed Aug. 10, 2015

    "Has anyone ever made these in bulk and froze them to use for a few weeks or a months worth of breakfast's?! I'd love o do that as long as they'd still be good for that length of time...please advise! Thank you... :o)"

    Laurieee1 User ID: 8085183 220766
    Reviewed Feb. 18, 2015

    "What is the difference between a muffin and cupcake pan? Is it the size?"

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