You won't have to rush out of the house in the mornings without eating when you have Breakfast using Canned Biscuits with Sausage and Eggs ready to take with you on the go!
Prep-ahead and freezing tips included so you can really grab breakfast and go in the mornings!
Discover more delicious ways to use refrigerated biscuit dough in your everyday cooking! These recipes will transform your pantry staple into quick and satisfying meals.
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Waking up to the aroma of sizzling sausages, scrambled eggs and homemade biscuits right out of your refrigerator is something many of us can only dream about.
By using store-bought biscuit dough, you can your very own "Egg, Sausage and Biscuit" meal without visiting a drive-thru restaurant!
Looking for more Breakfast Recipes? Try my Breakfast Casserole with Tater Tots, Sticky Buns with Biscuits and even my Homemade Granola. Yum!
Table of Contents
- How to make Canned Biscuits Better
- Helpful Kitchen Tools
- Main Ingredients Needed
- Recipe Substitutions and Variations
- Step-by-Step Instructions
- Recipe Note
- LOVE this recipe? SAVE it for Later!
- Recipe Tips for Making Breakfast with Canned Biscuits
- Storage, Freezing and Reheating Tips
- Recipe FAQ's
- More Recipes to Love
- 📖 Recipe Card
- 💬 Comments
How to make Canned Biscuits Better
Quick and Easy: Made with refrigerated biscuit dough for a fast, no-fuss breakfast that’s ready in minutes—perfect for busy mornings.
Grab-and-Go Friendly: Individually portioned and handheld, making it ideal for commuters, students, or anyone needing breakfast on the run.
Customizable: Easily swap out the sausage for bacon, ham, or plant-based options. Add cheese, veggies, or your favorite seasonings to make it your own.
Freezer-Friendly: Prepare a batch ahead of time and freeze. Just reheat and enjoy for a homemade breakfast anytime.
Helpful Kitchen Tools
Non-Stick 6 Cup Jumbo Muffin Pan
Melamine Batter Bowl with Pour Spout, Handle and Non-Slip Base, Grip Handle for Easy Mix and Pour2-Piece (5” and 7”) Stainless Steel Whisk Set
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Substitutions and Variations
- Cheese - for this recipe I used sliced American cheese but you can substitute your favorite flavor.
- Try with cooked bacon, cooked sausage links, or sliced ham.
- Use your favorite cheese! White Cheddar Cheese would be delicious!
- Breakfast Sausage - make sure you use pre-cooked sausage patties.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Prepare a 6-count jumbo muffin pan with non-stick baking spray. Whisk the eggs and milk together in a bowl. Divide the eggs between the muffin pan.
Recipe Note
For this recipe, you'll need to use a 6-count muffin pan. The ingredients will not fit in a 12-count traditional muffin pan.
If you only have one jumbo muffin pan to bake with at a time, you'll need to reserve some eggs to bake once the first batch is done to make all 8 breakfast sandwiches. (As you can see from the photos, I only have one muffin pan!)
Step 2: Bake the eggs in a preheated oven until set. Remove the baked eggs from the pan and set aside.
Step 3: Separate the canned biscuits in half so there's 16 pieces.
Step 4: Spray the muffin pan with non-stick baking spray. Place a biscuit half in each muffin pan well. Top each biscuit half with a baked egg, sausage patty, and slice of cheese.
Step 5: Place the remaining biscuit halves on top.
Step 6: Bake the breakfast sandwiches for 10 minutes or until the biscuits are golden brown. Remove the biscuit sandwiches and repeat the steps with the remaining ingredients.
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Recipe Tips for Making Breakfast with Canned Biscuits
Flatten the Biscuits: Use your hands or the bottom of a glass to gently flatten each biscuit before pressing it into the muffin tin. This helps create more room for the filling and keeps everything contained.
Cook the Sausage First: Make sure the sausage is fully cooked and crumbled before adding it to the biscuits. This ensures it's safe to eat and doesn’t release extra grease during baking.
Grease the Muffin Tin Well: Even if you're using non-stick spray, be generous—especially around the edges—so the biscuit cups release easily.
Let Them Rest: After baking, let the biscuit cups cool for a few minutes before removing from the pan. This helps them firm up and hold their shape better.
Storage, Freezing and Reheating Tips
Refrigerator: Wrap leftover sandwiches in plastic wrap or place in an airtight container and refrigerate for up to 4 days.
Freezer: Wrap each sandwich individually in plastic wrap before placing in a freezer bag or airtight container for up to 3 months.
Thawing and Reheating Tips: To reheat, replace the plastic wrap with a paper towel and microwave for about 30 seconds to warm through. If the biscuit sandwich was frozen, increase time to 2 minutes.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Spray the muffin pan generously with non-stick baking spray to help prevent sticking. You can also grease the pan using a solid fat like coconut oil or bacon grease for added flavor and easy release. For even better results, consider using silicone liners or a silicone muffin pan—both make cleanup a breeze and help the eggs pop out effortlessly.
Store uncooked refrigerated biscuits in an airtight container in the fridge for up to 2 days, or freeze them individually on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen with a few extra minutes or thaw in the fridge overnight before baking.
More Recipes to Love
- Check out my other recipe for Scrambled Egg Muffins or my Breakfast Pizza on Crescent Roll.
- Or you might enjoy this recipe for Ham and Cheese Breakfast Pastry
📖 Recipe Card
Breakfast Using Canned Biscuits
Ingredients
- 1 8 count can flakey jumbo biscuits
- 8 eggs
- ¼ cup milk
- 8 fully cooked sausage patties
- 8 slices American cheese or cheddar cheese
Method
- Preheat oven to 350°F.
- Spray a 6-count muffin pan with non-stick baking spray. See note below for the size muffin pan to use for this recipe.
- Crack the eggs in a bowl and whisk them together with the milk.
- Divide the eggs between the muffin pan; reserving enough to bake 2 more when this tray is baked.
- Bake the eggs in the preheated oven for about 15 minutes or until set.
- Remove the eggs from the muffin pan and set aside.
- Open up the canister of biscuits. Peel the biscuits apart so now you have 16 pieces.
- Spray the muffin pan again with the non-stick baking spray.
- Place 6 of the biscuits in the muffin pan.
- Top each biscuit with one of the cooked eggs.
- Add one of the sausages on top of the cooked eggs.
- Add a piece of cheese on top. If you find the slices of cheese too big, you can slice them in half.
- Place the remining biscuit half on top of the cheese.
- Return the muffin pan to the oven and bake for an additional 10 minutes or until the biscuits are golden brown and baked.
- Remove the biscuit sandwiches from the muffin pan and repeat the steps with the remaining eggs, sausage, cheese, and biscuits.
Nutrition
Notes
- For this recipe, you'll need to use a 6-count muffin pan. The ingredients will not fit in a 12-count traditional muffin pan.
- Freezing Tips: Wrap each sandwich individually in plastic wrap, then place them all into one resealable freezer bag or airtight container.
- When you're ready to enjoy a sandwich, remove from the freezer, unwrap from the plastic wrap and replace with a paper towel. Reheat in the microwave for 2 minutes or until defrosted and warmed through.
ColleenB.~TX. says
How Great these would be when having overnight guests or making several at one time and putting in the freezer.
Thank You
Pam says
I love this idea. So nice to have these already made up and ready to grab. I will pin this. Thanks for sharing this with us at Thursday Favorite Things!
Lois says
Thank you for visiting and hosting a fun party!
Esmé Slabbert says
Love this idea, and will use it.
I visited you via Love Your Creativity Link Party #199
If you are not already part of SSPS, this is a personal invite to hop over and come and share your posts with us at Senior Salon Pit Stop, every Monday to Saturday.
See my entries: 124+125 and then navigate to the bottom of my page for the Senior Salon Pit Stop linkup, we hope to meet you there virtually.
Lois says
Thanks for stopping by! I joined your party last week!