Farmhouse Breakfast Biscuit Muffins
Here is an incredibly delicious and amazing breakfast sausage and egg biscuit muffins recipe that you will make again and again! It's the perfect brunch or weekend recipe.
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Servings: 12 muffins
Ingredients
To Make Biscuit Dough:
- 2 ½ cups all purpose flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ cup cold butter - cut into small cubes
- ¾ cup milk
To Make Sausage Mixture:
- ½ lb sausage, casings removed - or ground beef
- 3 Tbsp barbecue sauce
To Make Hash Brown Mixture:
- ½ cup frozen hash brown potatoes
- 1 Tbsp salted butter
- 2 eggs - beaten
- ¼ tsp garlic powder
- salt and pepper
Plus You'll Need:
- ½ cup grated mozarella cheese
Instructions
- Preheat oven to 375°F. Spray a muffin pan with non-stick cooking spray.
- Biscuit Dough Instructions: In a bowl, combine flour, baking powder, baking soda and salt. Add the cubed butter to the bowl, and use a pastry blender to cut butter into small crumb-like texture. Add in the milk. Mix until just combined (this is the key to a delicious biscuit).
- Add dough to floured surface, and knead into a round circle. Divide into 12 pieces and press into the bottom of the muffin tins.
- Cook The Sausage: In a skillet over medium-high heat, add a bit of oil and sausage (with casings removed). Drain excess liquids and pour into a bowl. Add the barbecue sauce and mix everything together.
- Cook The Hash browns: Add the hash brown potatoes, butter (or coconut oil), eggs, garlic powder, salt and pepper to the skillet. Cook until hash browns are heated through, about 5 minutes.
- Assembly Instructions: Add a spoonful of hash brown mixture to the muffin tins that already have biscuit dough inside them. Sprinkle cheese, then add a spoonful of sausage mixture. Sprinkle more cheese on top.
- Bake for 18-22 minutes, or until cheese is melted or until golden brown. Let cool 5 minutes before removing.
Nutrition Info
Calories: 264kcal
The nutritional information provided is an estimate and is per serving.
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