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Preheat your oven to 375°F. Lightly spray a 12-cup muffin tin with cooking spray.

In a medium skillet over medium heat, cook the crumbled chicken sausage until browned and cooked through. Drain any excess fat and set aside.

Add olive oil to the same skillet. Sauté the diced onion and bell pepper for 3 to 5 minutes, or until softened. Add the chopped spinach and cook until wilted, about 1 to 2 minutes. Remove from heat.

In a large bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.

Separate the biscuit dough into 8 biscuits. Press each biscuit into the bottom and up the sides of 8 cups in the prepared muffin tin, forming a cup shape.

Divide the cooked chicken sausage, sautéed vegetables, and shredded cheddar cheese evenly among the biscuit cups.

Carefully pour the whisked egg mixture over the filling in each biscuit cup, filling them about three-quarters full.

Bake for 18 to 22 minutes, or until the biscuit edges are golden brown and the egg filling is set and lightly puffed. A knife inserted into the center of the egg should come out clean.

Let the biscuit cups cool in the muffin tin for a few minutes before carefully removing them. Serve warm.


Preheat your oven to 375°F. Lightly spray a 12-cup muffin tin with cooking spray.

In a medium skillet over medium heat, cook the crumbled chicken sausage until browned and cooked through. Drain any excess fat and set aside.

Add olive oil to the same skillet. Sauté the diced onion and bell pepper for 3 to 5 minutes, or until softened. Add the chopped spinach and cook until wilted, about 1 to 2 minutes. Remove from heat.

In a large bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.

Separate the biscuit dough into 8 biscuits. Press each biscuit into the bottom and up the sides of 8 cups in the prepared muffin tin, forming a cup shape.

Divide the cooked chicken sausage, sautéed vegetables, and shredded cheddar cheese evenly among the biscuit cups.

Carefully pour the whisked egg mixture over the filling in each biscuit cup, filling them about three-quarters full.

Bake for 18 to 22 minutes, or until the biscuit edges are golden brown and the egg filling is set and lightly puffed. A knife inserted into the center of the egg should come out clean.

Let the biscuit cups cool in the muffin tin for a few minutes before carefully removing them. Serve warm.
