👩🍳 Instructions
- Set oven to 375°F (190°C).
- Lightly grease a mini muffin pan with nonstick spray.
2. Cook the Sausage
- Brown sausage in a skillet over medium heat.
- Drain excess grease and let cool slightly.
3. Prep the Biscuits
- Separate biscuit dough into 10 pieces.
- Cut each into quarters.
- Flatten each piece and press into muffin cups to form a base.
4. Assemble the Filling
- In a bowl, mix cooked sausage, cheddar, garlic powder, onion powder, and pepper.
- Spoon mixture into each biscuit cup.
5. Bake to Perfection
- Bake for 12–15 minutes, until biscuits are golden and cheese is melted.
6. Serve Warm
- Let cool slightly.
- Serve with ranch, honey mustard, or BBQ sauce.
🌟 Why You’ll Love Them
- Quick and easy
- Cheesy, savory, and satisfying
- Perfect for parties, potlucks, or meal prep
- Bite-sized and freezer-friendly
🍽️ Variations
- Spicy Kick: Use hot sausage and add jalapeños
- Italian Twist: Mozzarella + Italian sausage + marinara
- Breakfast Style: Top with scrambled eggs before baking
- Vegetarian Option: Swap sausage for mushrooms and peppers
🧊 Storage & Reheating
- Fridge: Store in airtight container for up to 4 days
- Freezer: Freeze in resealable bag for up to 2 months
- Reheat: Oven at 350°F for 8–10 min or microwave briefly
💡 Pro Tips
- Use sharp cheddar for bold flavor
- Don’t overfill the cups — they’ll puff up
- Line with parchment cups for easy cleanup
- Serve immediately for best texture
❓ FAQs
Can I prep ahead? Yes — assemble and refrigerate, then bake when ready.
Can I use crescent dough? Absolutely — it gives a flakier texture.
Can I add veggies? Yes — finely chopped peppers, onions, or mushrooms work great.
