Sausage and Cheese Biscuits
Servings 8
Easy sausage and cheese biscuit recipe that's perfect for freezer cooking!
Ingredients
- 4 cups shredded hashbrowns thawed
- 4 Tablespoon butter melted
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 large eggs
- 1 ½ cups sharp cheddar cheese shredded
- 1 cup sausage cooked and crumbled
Instructions
- Preheat oven to 400˚F.
- In a large bowl combine the hash browns, butter, salt, and pepper.
- Spray a muffin tin with cooking spray. Fill the cups about ¾ of the way full with the hash browns.
- Press with your fingers to mold the Hash browns to the cups all the way to the top. Don’t worry if they stick out a little. Try to make the sides the same thickness all the way around for even cooking. Make sure there are hash browns on the bottom of the cup.
- Bake 20-25 minutes, or until they are starting to brown. Let cool slightly.
- Reduce oven to 350˚F.
- Take half of the Shredded Cheese and sprinkle in the bottom of the cups. Repeat with half of the Sausage crumble.
- Whisk the eggs together and fill the cups until almost full. Top with the second half of cheese and sausage.
- Bake until eggs are set, 20-25 minutes.
Notes
To Freeze: Let cool and place on a cookie sheet in the freezer. After two hours, place them in a storage gallon bag until you're ready to enjoy. Microwave for a few minutes before serving for breakfast!
Nutrition
Serving: 1biscuit | Calories: 384kcal | Carbohydrates: 19g | Protein: 18g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 244mg | Sodium: 1047mg | Potassium: 460mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 679IU | Vitamin C: 9mg | Calcium: 193mg | Iron: 2mg