Breakfast Sausage Monkey Muffins
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.
- Prep Time: 15 MINUTES
- Cook Time: 22 MINUTES
- Total Time: 37 minutes
- Yield: 12 MUFFINS 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
-
12 ounces bulk pork breakfast sausage
-
1 large egg, beaten
-
1½ cups shredded Mexican-blend cheese, divided
-
2 packages (7½ ounces each) refrigerated buttermilk biscuits (10 biscuits per package)
-
Nonstick cooking spray
Instructions
-
Preheat oven to 350°F. Spray a 12-cup muffin pan generously with nonstick cooking spray.
-
In a large skillet over medium-high heat, cook sausage for about 8 minutes, breaking it up as it cooks, until no longer pink.
-
Transfer sausage and drippings to a large bowl and let cool for 2 minutes.
-
Add beaten egg to the sausage mixture and stir until blended. Stir in 1¼ cups shredded cheese, reserving the rest for topping.
-
Separate biscuits and cut each one into four pieces using kitchen scissors or a knife.
-
Gently toss biscuit pieces in the sausage mixture until evenly coated.
-
Place 6–7 biscuit pieces into each prepared muffin cup.
-
Sprinkle remaining ¼ cup cheese evenly over the tops.
-
Bake for 22 minutes, or until muffins are golden brown and cooked through.
-
Remove from pan and serve warm.
Notes
-
Let the sausage cool slightly before adding the egg to prevent scrambling.
-
For crispier edges, bake on the middle oven rack.
-
These muffins freeze well and reheat beautifully.