Chicken Sausage Biscuit Cobbler Cups

Cobbler cups borrow the freeform spirit of American fruit cobblers and tuck it into muffin tins for breakfast. These bake diced chicken sausage, sharp cheddar, and eggs into golden refrigerated biscuit cups for a warm, handheld start.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 480 cal
• 24g protein
• 32g carbs
• 28g fat
• 3g fiber

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Ingredients

• 8 oz cooked chicken sausage links
• 1 can (8 biscuits) refrigerated biscuit dough
• 1 cup shredded sharp cheddar cheese
• 4 large eggs
• 1/3 cup whole milk
• 2 tbsp melted unsalted butter
• 1/2 cup diced green bell pepper
• 1/2 cup diced yellow onion
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives

Instructions

1. 1Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin with cooking spray or butter.
2. 2Dice the chicken sausage into small pieces. In a skillet over medium heat, cook the sausage with diced onion and bell pepper for 5 to 6 minutes until the vegetables soften and the sausage edges brown.
3. 3In a bowl, whisk the eggs with milk, garlic powder, smoked paprika, salt, and black pepper until smooth. Stir in half the shredded cheddar.
4. 4Separate the biscuit dough and press each biscuit into the bottom and up the sides of eight muffin cups to form little crusts, pinching any gaps closed.
5. 5Spoon the sausage-vegetable mixture evenly into the biscuit cups. Pour the egg mixture over the filling, filling each cup three-quarters full.
6. 6Top each cup with the remaining cheddar and drizzle lightly with melted butter.
7. 7Bake for 16 to 18 minutes until the biscuit edges are deep golden, the cheese is bubbling, and the egg is fully set in the center.
8. 8Cool in the pan for 3 minutes, then loosen with a thin knife and lift out. Sprinkle with fresh chives and serve warm—two cups per person.