Whenever I make this for the adults, I always make sure to pair them up with some hearty side dishes. Biscuits and gravy are always a favorite, toast, pancakes, and extra sausage links usually help fill them up too. I am more than happy with just these, but I would have to make a huge batch to feed my husband and our adult kids. They are just right for the grand kids though. Check out what they are saying about this recipe over at All Recipes:
“It’s nice to be able to have something hot and hearty tasting without the mess of cleaning up breakfast dishes first thing in the morning!”
These can be made ahead of time and microwaved when you want one… or three.
Ingredients
3/4 pound Johnsonville breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 ounce) can Pillsbury refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
1/2 cup Kraft shredded Colby-Monterey Jack cheese
Instructions
Preheat oven to 400 degrees F (200 degrees C).
In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
Bake in preheated oven for 18 to 20 minutes, or until filling is set.
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Quick Tip: Try them with bacon!
Thanks again to All Recipes for this kid-friendly recipe.
