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These easy breakfast biscuit sandwiches for a crowd are so simple to throw together for a brunch or if you have visitors, and they’re hearty and delicious!
In the world of perfect breakfasts, you can’t go wrong with a biscuit, some sausage, and a perfectly cooked egg. It’s a combo that tastes incredible, fills you up, and is loved by practically everyone! And this recipe is killer for a crowd, whether you have family in town or you’re hosting a brunch and need something simple but full of flavor.
By baking the eggs in individual cupcake tins, you can save yourself the time and stress of cooking eggs on the stovetop. Plus, you top the raw eggs with crumbled, cooked sausage so that they stay together when you assemble your sandwiches. It’s really a perfect breakfast sammie situation, especially if you’re feeding many mouths! Feel free to top the meat and egg with a little cheese or hot sauce to really boost those flavors!
If you love savory, bread-y breakfasts like we do, be sure to take a look at these mouthwatering Breakfast Pizza Sticks, How to Make Homemade Biscuits (perfect recipe to use for this post’s sammies!), this recipe for Biscuits and Gravy, and these decadent Sausage and Cheese Biscuits for a real bite of heaven!
Table of Contents
Why You’ll Love This Recipe
- Perfect for Gatherings: It’s so easy to make food for a crowd using this recipe. And even better if you’re hosting company or a shower because you can spend time with them instead of at the stove.
- Portable: Breakfast sandwiches are a perfect portable breakfast. Everyone can grab and go if they need to.
- Freezer-Friendly: You can throw the bake filling and biscuits in the freezer, then warm them in the oven, microwave, or air fryer. Perfect for meal-prep or busy school mornings.
Ingredients
- Eggs
- Ground Sausage
- Biscuits
- Salt and Pepper
- Sliced Cheese
See the recipe card below for full information on ingredients and quantities
Popular Substitutions and Variations
- These sandwiches would be equally delicious if you substitute diced ham or cooked bacon crumbles for the ground sausage.
How to Make Breakfast Biscuit Sandwiches for a Crowd
Step #1. Generously coat a muffin tin with cooking spray. Crack an egg into each well of the pan. Lightly salt and pepper them.
Step #3. Bake the eggs at 350°F for 10-15 minutes until the eggs are cooked to your liking. (The shorter time for runnier yolks and longer for firmer yolks.) Remove them from the oven and let them sit for a few minutes to cool. Run a butter knife around the edge of each to help release them from the pan.
Step #2. Top each egg with sausage crumbles evenly, using all the sausage.
Step #4. To assemble the sandwiches, split each biscuit in half, place a sausage egg filling on one half, top with cheese, if desired, and then the other biscuit half. Serve hot.
Recipe FAQs
These are uber simple — all you need are your favorite biscuits, some cooked and crumbled sausage, 12 eggs, salt and pepper, and if you’d like, some cheese! They’re pretty bare bones and are just begging to be dressed up with a few veggies, hashbrowns on the side, or a little hot sauce.
Store the leftover biscuits separate from the egg-sausage bakes in air-tight containers. The biscuits will last refrigerated for up to a week, and the egg bites will last for 2 to 3 days. You can reheat them in the oven on a cookie sheet for 10 minutes or until they’re warmed through at 350 degrees F., or simply zap them in the microwave.
These are packed with protein, so they’ll certainly fuel you for a busy and full day! The biscuits are pretty buttery… But who doesn’t need a little butter in their life from time to time?
These can be remixed in so many ways! Use pieces of deli ham or turkey in place of the sausage if you prefer, or add some sauteed veggies (onion and bell pepper or jalapeno would be good) to the eggs before you bake them. You can also add sliced tomato and avocado to the sandwiches before serving to bring a little more color and texture!
Expert Tips
- If you have family members who aren’t fried egg fans, whisk the eggs in a small bowl and then divide them evenly between the wells of the muffin tin.
- You can make a vegetarian friendly option by eliminating the meat, and sauteing veggies like onion, peppers, and mushrooms in a skillet, then topping the eggs with equal amounts of the veggie mixture.
- You can vary the cheese. Swiss, Monterey Jack, or even Pepper Jack would be delicious.
- You can top the egg with a little hot sauce or salsa for a little kick.
More Breakfast Recipes to Consider
Recipe Collections
Zucchini Recipes
Muffin Recipes
Perfect Blueberry Streusel Muffins
Breakfast Recipes
Mixed Berry Compote
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Breakfast Biscuit Sandwiches for a Crowd
Ingredients
- 12 eggs
- 1 pound ground sausage, cooked and crumbled
- 12 biscuits
- Salt and pepper to taste
- 12 slices of cheese, optional
Instructions
- Preheat the oven to 350°F Generously coat a muffin tin with cooking spray. Break one egg into each cup. Lightly salt and pepper each egg.
- Top the egg with the crumbled, cooked sausage, and fill the cups evenly until you don't have anymore sausage.
- Put the muffin tin filled with eggs and sausage in the oven. Bake for 10 to 15 minutes, until the egg is cooked through. Cook it a little less if you like a runny yoke and a little more if you like the yolk firm.
- When the eggs are cooked to your liking, remove them from the oven, and allow them to cool for 2 or 3 minutes.
- To make the sandwich, split a biscuit in half, remove the egg and sausage by running a butter knife around the edge, and then stack them together. Add cheese if you'd like.
- Easy! Feed a crowd without breaking a sweat.
Notes
- We love these homemade biscuits for this recipe.
- You change the kind of meat and use diced ham, or cooked, crumbled bacon or any other kind of pre-cooked meat you like.
- You can also vary the kind of sliced cheese. Just use something that melts wells like Swiss or Monterrey Jack.
- You can freeze these for another day by wrapping individual sandwiches in foil, then putting them into a zip top freezer bag. Warm them in the oven, microwave, or air fryer.
Nutrition
This post was originally published in 2012, and has been updated and rephotographed in September 2019.
These look amazing. Put them on the weekend breakfast menu for this week. Can’t wait to see how they turn out.
I hope you love them!