Description
Savory breakfast sausage monkey muffins made with refrigerated biscuit dough, cheese, and sausage. These pull-apart muffins bake up golden, bubbly, and perfect for easy breakfasts, brunch, or make-ahead mornings.
Ingredients
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12 ounces bulk pork breakfast sausage
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1 large egg, beaten
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1½ cups shredded Mexican-blend cheese, divided
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2 packages (7½ ounces each) refrigerated buttermilk biscuits (10 biscuits per package)
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Nonstick cooking spray
Instructions
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Preheat oven to 350°F. Spray a 12-cup muffin pan generously with nonstick cooking spray.
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In a large skillet over medium-high heat, cook sausage for about 8 minutes, breaking it up as it cooks, until no longer pink.
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Transfer sausage and drippings to a large bowl and let cool for 2 minutes.
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Add beaten egg to the sausage mixture and stir until blended. Stir in 1¼ cups shredded cheese, reserving the rest for topping.
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Separate biscuits and cut each one into four pieces using kitchen scissors or a knife.
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Gently toss biscuit pieces in the sausage mixture until evenly coated.
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Place 6–7 biscuit pieces into each prepared muffin cup.
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Sprinkle remaining ¼ cup cheese evenly over the tops.
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Bake for 22 minutes, or until muffins are golden brown and cooked through.
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Remove from pan and serve warm.
Notes
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Let the sausage cool slightly before adding the egg to prevent scrambling.
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For crispier edges, bake on the middle oven rack.
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These muffins freeze well and reheat beautifully.
- Prep Time: 15 MINUTES
- Cook Time: 22 MINUTES
- Category: Breakfast
- Method: Baking
- Cuisine: American