Sausage and Egg Breakfast Cups
3 eggs, beaten
1 package (7.5 ounces) refrigerated biscuits (10 count)
½ cup (2 ounces) shredded cheddar cheese
Preheat oven to 350°F. Cook and stir sausage and eggs in a large skillet over MEDIUM heat until eggs are scrambled and set.
Flatten each biscuit and place into a greased muffin tin covering bottom and sides forming a cup.
Spoon sausage and egg mixture evenly into cups. Sprinkle with cheese.
Bake for 15 minutes or until edges of biscuit are golden brown. Serve immediately.