Breakfast Pies

These were good, however it turned into a FIASCO! What ever you do, do not use "Grands" as your biscuit dough. They rose so much that the egg mixture spilled over the sides & burnt on the bottom of the oven. I love the idea, and next time will bake them in individual remikins. Thanks Jeanne!

LOVE THESE! I appreciate how customizable this recipe is. After reading other reviews, I decided to try using my own biscuits versus the refrigerated type. I’d never done this before, but I mixed dough for one batch of biscuits using a ready-made biscuit mix. I kneaded it together in a big lump, rolled it out, and tore off 11 palm-sized chunks-I rolled them into balls and then flattened them into the cups on my muffin pan, using a spoon to create sort of a well inside my dough cups. I decided to use sage sausage as my sausage mixture without the other veggies-and made the rest of the recipe per the instructions. Used a glass pyrex measuring cup to pour eggs into the muffin cups. Turned out beautifully! We’ve refrigerated the leftover pies and discovered that a 10 second zap in the microwave does the trick for those. Fun, delicious recipe, thanks for sharing!

These are pretty good! I made them for my husband and I to have something quick in the morning before he heads off to work. It's nice to be able to have something hpt and hearty tasting without the mess of cleaning up breakfast dishes first thing in the morning! I made mine with a smaller amount of hot italian sausage (maybe 1/4 pound) to cut back on the fat and calories and I used a tube of eight "flaky layer" biscuits and used only about 3/4 of a biscuit rolled out for each one so I ended up with 12 "pies", and increased the eggs to 4. I also omitted the onion and green peppers and added a little black pepper and onion powder to the egg mixture. They turned out great!! This a great recipe because you can custom make them however your family likes their eggs! A sprinkle of tabasco sauce on top, and we've got breakfast!

I love this recipe and have made it several times now - different variations each time. One thing I use differently is I use croissant dough instead of biscuit dough. Depending if I use my 6 muffin or 12 muffin tin... then I will either use one croissant traingle for the 6 muffin...or cut one triangle in half for 2 of the cups in the 12 muffin tin. I have also used egg beaters several times and those turn out great too.

I made this tonight for my MOPS group tomorrow morning and I almost thought I was going to have to pick something up from the grocery store! I followed recipe exactly and the muffins spilled over to the bottom of my oven and my whole house filled with smoke! My husband and I split one and I will be taking them tomorrow morning. If I do make these again, I might try using pie crust. It won't puff up as much and spill out all the egg.

I would like to give this recipe at least 5 stars for "Kid Friendly" My daycare kids loved these. I did change the recipe since kids usually don't like onions and peppers, I used bacon, ham and sausage. Yummmmmmm!!!!!

I make these every Easter for brunch, and they are a huge hit! Leftovers reheat nicely too. I recommend using the larger muffin pans (the kind that you make 6 jumbo muffins in). That way, they don't overflow and you can add in extra toppings. You will need to increase bake time though... Thanks for a wonderful recipe!

Basic concept is great. The biscuits tend to get tough when rolled out again - but my 15-month-old loved gumming them. I used leftover ham from Christmas dinner with green onion and spinach as a filling (ANYTHING to get her to eat some vegetables). She LOVED it. I had two for dinner and I froze the rest for her. I would suggest either making the biscuit dough from scratch to keep the texture soft or using pie crust instead.

Thanks Jeanne, these came out very nice. Helps to let the biscuits sit out a couple minutes so they're easier to work with.

I made my own turkey breakfast sausage for this recipe. I also increase the amounts of the onion and bell pepper plus I added a few cloves of fresh minced garlic. This was a fun recipe to make--quicker than I thought it would be, though I think for us, it was more suited for kids than adults. The different combinations you could make as "fillings" would be fun to experiment with.

I simply cannot understand the bad reviews on this recipe. Talk about a fool-proof, easily customizable recipe! I must confess that I didnt follow the recipe exactly, but I feel that this recipe is begging to be customized to a persons tastes. Any kind of cheese, bacon, ham, or sausage, add hashbrowns, veggies, you name it! I bought cheapo brand "giant flaky biscuits" and peeled them in half (for regular sized muffin tin, not texas sized or mini sized.) I let them come to room temp and then I gingerly pulled and stretched them into a big circle. Dont pull a whole biscuit out of the fridge and poke it into the muffin tin! Maybe this is where some folks had a problem. I sprayed the muffin tins with nonstick spray and laid a half-biscuit into the bottom of each tin, coming up the sides. I used Egg Beaters and the recipe for Mom's Turkey Sausage Patties found on this website. I did slightly cook the Egg Beaters just enough to start to thicken it and then mixed the turkey in with it. I spooned this into each biscuit, and topped off (dont overfill!) with more egg beaters, sprinkled with cheese, and popped them into the oven. I have made this twice and have not a problem with sticking or expanding/blowing up yet. Freeze these and then on rushed mornings just pop one into the microwave to reheat on your way out the door!

Made this many times, guests love it. I make spicy sausage and vegetarian, both wonderful. I found that a mixing cup with spout works best for getting the egg into the shell. I hope to make a lower-fat version since we can never stop with just one! You can modify it to your heart's delight, reheats well in microwave.

I have made these several times. I also make a version of these using frozen hashbrowns. I place the hashbrowns in the muffin cup, press a little to get them to go up the sides, then bake for 7-10 minutes before adding the filling. I also mix the eggs, cheese and other favorite ingredients in a large measuring cup with a spout to assist in filling the cups. Both ways - hashbrowns or biscuits work great.

When I have made other recipes calling for premade biscuit dough, including those that morph into dumplings, I avoid the flaky layer type and use the cheap plain biscuits. In my store they come in a shrink wrapped package of 4 cans in blue packaging. Definitely the lowest cost ones in the case. You won't have this problem with these.

great recipie but we changed it slightly... as other reviewers said they can be a bit "doughy" we broke each buscuit into 2 making a batch of 16... added one extra egg and 1 extra tbs. milk.. turned out perfect =) will be keeping this one!! thanx for sharing

I originally had the same problem as others with the overflowing cups. Also, I could never get the dough to "lay" quite right in the muffin cup - it kept shrinking up. After many variations on this recipe, now I just tear up the dough and place it in the cups - I can usually get 12 muffins or more out of this too. I use the refrigerated "wheat" dough and often sub ham and swiss. Overall, this recipe was a great start to a now weekly request in my house!

These were absolutlely DELICIOUS!!!! I read a lot of the reviews before I made them and I did use the crescent rolls in place of the biscuits...my family does not care for biscuits that much. And for the kids sake I omitted the onions and bell peppers, but I did use onion powder in the egg and milk mixture. I used Jimmy Deans maple sausage. I also used a turkey baster to distribute the egg mixture into the biscuit. I used cupcake paper to line the muffin pan, as well as put a cookie sheet under the muffin pan to cath any spills. I tried not to fill the cups up too much to prevent spills, however one did spill a little and missed the cookie sheet and got on the bottom of the stove. It wasn't much though, but the little that did spill smelled awful, so I can only imagine if they all would have spilled out. All in all, this was very good and easy to make. I made 8, we ate a couple last night, and froze and reheated them this morning for about 35-40 seconds and they tasted even better this morning. I simply stuck them in a ziploc freezer bag and they were perfect. These will work wonderfully to have on hand at the office for a quick breakfast. I will definitely be making more of these in different varieties to have on hand for a quick morning breakfast. This is so much better than buying those frozen breakfast things which I hate...they taste too processed for me...and not to mention, making these homemade are much CHEAPER!

I made a "lite & easy" version, was SO easy and a big hit at the office. I simply precooked one chub of turkey breakfast sausage and soft scrambled one 15oz container of Southwestern Eggbeaters. I precooked the biscuit dough for about 4 min, then put a tsp+ of the sausage, then egg, then fine shred colbyjack and a little paprika. Cooked for 15 min. Really good and no chopping! Thanks for the great recipe!

Really good! I enjoyed them a lot!

Very tasty. I am on a diet, so made these with turkey breakfast sausage and reduced fat biscuits. I freeze them, then pop them in the microwave for a minute and 15 seconds. I have a ready-made, hot breakfast that "costs" about 240 calories. Will definitely keep these on hand in the freezer all the time. :-)

This is a great recipe! I have been making these things for years now. I am not sure why people are having so much trouble with the biscuits?? You just stuff them full of the filling and try to pull the dough over the top so it closes up. I sprinkle mine with a cheese after I close them up. You can make these little guys with taco seasoned ground beef and onions for a Mexican style treat. They freeze really well too. Good Luck people. Hope you can figure it out.

Loved this recipe... easy & delicious! I did use my own biscuit recipe instead of the canned biscuits (we don't like the canned) and added a few shakes of Red Hot Sauce and garlic pepper to the egg mixture... and they were fabulous. Very similar to the breakfast quiche on South Beach but sooo much better :)

These are delicious! My kids love them as a quick breakfast on their way out the door! I use the paper cupcake liners, as these pies tend to stick to the pan, even when I grease it.

I have made these for years and is a favorite with my youngest son especially. The only difference in my recipe is that I use brown and serve link sausage. I cut them in 4ths and put 3-4 in each cup and then pour the eggs over and the grated cheese. The cheap, 10 to a package biscuits worked the best for me after also trying others.

Made these this morning and my family loved it. It was a fun departure from other things we do for Sunday brunches. This recipe is so very versatile that vegetarian friends can enjoy their pies prepared at the same time as the meat eaters. A word of caution: use only half of the preportioned biscuit and have tinfoil ready below for the inevitable overflow. Definitely making this again!

These little gems should be re-named Lifesavers! DD's oven died a slow and painful death and new stove delivered in 2 weeks. She asked if I could whip up something for her and kiddos to heat and eat on the run. I laughed all the way to my recipe box for this breakfast treat. Fantastic to pull out of the freezer and nuke. Easy to make and with ingredients generally on hand. My DH will often grab 1 or 2 to take to work for AM coffee break and I've had one for lunch with a glass of juice. Versatile, to say the least. BIG thank you!!

Mini quiches!! These are very versatile. instead of biscuits, I use refrigerated pie crust. roll it out, cut circles with a glass and proceed from there. When my kids were young, they could fill with whatever they liked and everyone was happy! I love it with sage or apple sausage, chives and cheddar-Yum!

Delicious! I recommend using a 13x9 baking dish and spreading the dough out. Not portable, but much easier to prepare!

I modified this by adding minced mushrooms & bell pepper, & used crescent rolls molded into the muffin pan instead of biscuits & ham instead of Sausage. Very Good! Next time i would try to make the inside a little "creamier" maybe by adding a litle heavy ceam &/Or Cream cheese

I, too, tried this using crescent rolls. They worked great. I lightly scrambled my eggs before I mixed the sausage, pepper and onion in with them. I then topped it with the cheese. They store great in the fridge and heat up in no time...if there's any left that is.

These were a hit with my kids for breakfast before school this morning. I did omit the green onions and peppers since my kids are not fans, but that's one of the great things about this recipe - it's easily customized to fit different tastes. Will be making these again using bacon instead of the sausage, possible adding in some mushrooms, or even making a southwest version with green chiles. Thanks for such a versatile, delicious recipe!

These are a terrific alternative to standing at the stove making eggs for everyone. I made mine with plain old refrigerator biscuits, flattened with rolling pin and fit into my square muffin tins - used some onion powder and some dried red pepper flakes (sweet) instead of actual green pepper and onion to tone down the pepper taste. the sausage gave it a nice zip and mine didn't boil over as some people's did. I gave them 25 min @ 400 as the muffins are a bit bigger being square. Will definitely do this for my dad who lives alone and use egg substitute next time. thanks for a great recipe and thanks to the reviewers for all the ideas you add! Okay - updating this review - made a subsequent batch with egg substitute, turkey sausage and they tasted exactly the same - he will never know the difference!

This was a really good recipe for breakfast!! I used one can of Texas bisquits and a regular sized cupcake pan (12 cupcakes) I used about 5 eggs. I'm a vegetarian so I made half of the pies with just cheese/egg/onion/green pepper and the other half I added in precooked ham from this weeks dinner. When making the crust I used about 3/4 of each individual biscuit dough inside the can. I pressed it out in each cup, letting the sides go about halfway up the cup so that it wouldn't overexpand on me in the oven. I sprinkled in onion/ppr, used a 1/4 c measuring cup to pour egg into each pie and then sprinkled with shredded cheese. I put the oven a little less than 400 degrees and checked on the food every so often. I did have a little runover from the pies with ham in them, but i found that if I waited for the egg to harden up a bit, I could push it with a spantula back towards the pie. I had forgotten to spray the pan but it ended up not mattering because the pies just popped out of the tray. I swear my kitchen smelled like McDonalds but without the heart attack factor. Next time I will limit the amount of dough on the bottom of the pie because once cooked it took over about 3/4 of the pie.

Don't forget to spray the muffin pan!

I read a lot of the reviews & agree, this is a recipes you & make your own. I used ramekin's sprayed litely with Pam & then spread out the biscuit dough. I put a little shredded cheese on the bottom. I used medium Italian sausage & chopped bacon. Instead of green peppers (can not eat) I used red, orange & yellow & also chopped finley 2 mushrooms. Sauteed them all with my onions & seasoning (missing from original recipe). I mixed my eggs & milk with some finley chopped chives & fresh ground pepper in a measuring cup with a hand elmusifier/blender (much easier to pour). Topped with shreeded old yellow cheddar & Gruyere cheese. Baked for 20 minutes. They came out great with lots of flavor. Next time I will try adding some tomato just before the egg mixture. I look forward to reading other reviews. Any other suggestions out there....

Maybe I bought the wrong brand of biscuits (regular el-cheapo ones). Had a heck of a time lining muffin pans. The biscuits kept "contracting" after rolled out. I got them to roll out to about 4" but they immediately pulled together to about 3", not enough to line the individual cups. Other than that, quick and easy, tasty, and just a little mess due to biscuit problem. Will try again with different brand or even homemade biscuits. Fun idea and I know I can work it out. Thanks

I made this a couple week ago.. I actually lined a 11x11 pan with the biscuits.. I added the egg mixture..Added some red and green peppers. Then i used bacon instead of sausage. Then topped it with colby-jack.. AMAZING!

I have made this recipe so many ways ~ another good way that the kids love for a quick lunch is filling the biscuit cups with a sloppy joe mixture with a little shredded cheese on top ~ they are great !

Yummy! Fun and different too. I made mine with sauteed tomatoes, spinach, mushrooms, and onion and I used bacon instead of sausage. They were delish, and my hubby loved them too!

Not bad, but I think the recipe would be better if you mixed the filling ingredients together first and added extra cheese. It is a nice idea. I will keep experimenting with it. Thanks!

ABSOLUTELY brillant!!!!.... found a recipie for buscuit dough and took a chance with it, also swapped the breakfast sausage for lean turkey sausage. but seriously, the end product was AMAZING, and well worth remembering ;)

Easy to make and tastes soooo good. Great for apart of a no-mess office breakfast or to have on hand for a quick breakfast at home. They reheat in the microwave very well!

I made several batches of these for a potluck brunch and they turned out great! I did use croissant dough instead of biscuit dough (so it wouldn't puff as much and make a mess like some other people who reviewed described). I used 1/2 a croissant worth of dough for each pie, and made sure I didn't use too much egg in each (I filled each muffin cup about 2/3 of the way with the sausage mixture and egg) and they did not make a mess. I am freezing some for later as well so hopefully they will freeze well!

What a great recipe - I was worried about the biscuits puffing up so I put them between wax paper and rolled with rolling pin to flatten. I let them rest and rolled them again. Placed in muffin tins and filled 3/4 full and baked. They were delish!!! Such a great idea - brought a couple to work and popped in the microwave. Thanks for sharing your recipe ;)

This is the best breakfast idea I have ever eaten! :) I scored infinite points with my husband who literally ate all but two of the breakfast pies I made. I used "Grands" Crescent Rounds as my dough and although the egg mixture spilled over into other pies while cooking, it was an easy fix to get a knife and cut around the muffin cup and seperate it from the spilled egg on the pan. I also used a teaspoon of onion powder as a substitute and it mixed excellently with the egg mixture. I think we've found our new family favorite!

Pillsbury makes pre rolled out dough in a sheet (not perforated, same dough but much easier to work with) so I just used a drinking glass to cut the dough into circles that fit my muffin tin. This makes the dough dilemma MUCH easier! I am making this for my family on Thanksgiving morning to tide us over before the big dinner! Hope this helps.

I found that if I use a plastic drinking cup (16 oz best) that has a rolled edge is the best for pouring liquids without drips or spills.

I use flaky biscuits because you can separate the dough easily and use only 1/2 a biscuit for each little pie. Works great. I use a little shrimp in each one and use it as an appetiser sometimes. :)

I give 5 stars for it's versatility!!!.... I made spaghetti squash pies!! Really!... moist, touch of sweetness, lots of flavor... I sprayed bottoms only of muffin pan, then smooched refrigerated BREADSTICK dough around the sides and slightly in bottom and around rim. My filling: 1 link Italian sausage & 1/2 a small onion (precooked), added to 3 eggs, 2 T chopped fresh basil, 1/3 C grated Cheddar, 3/4 C precooked spaghetti squash. Made 12 pies... baked 25 mins at 375 degrees.

These came out great, I changed it up a bit as I made mine vegetarian adding mushrooms, spinach and red pepper. I also mixed some cheese into the egg mixture in addition to toppping the mixture with eggs, came out delicious and this makes for a quick easy portable breakfast treat. I made these the night before but stopped short of adding the egg mixture and finished that the next morning, came out great!

I loved these...I think I would add more cheese to mine. Thanks!

Love these! I've made them for two weeks in a row...my husband and I love being able to pop them in the microwave in the mornings. This week I changed them up. I used jumbo muffin pans. Bought the buttery flaky biscuits, split them in two halves (since they have layers, it's easy), stretched the pieces out and used one piece on each side of the muffin cup. Keeps it from sliding down the sides. I use egg whites.. I added a little milk to the whites, some salt and pepper and then slightly beat. I used the minced onion and green pepper as written, used a low fat sausage (you won't notice it's lowfat, it is still sausage after all! :). I cooked 5 pieces of center cut bacon in the microwave until crispy. Added sausage mix to breaded cups, crumbled bacon over, filled with egg mixture, sprinkled a little cheddar on top. Cooked at 375 for 25 mins, after 5 mins, I slid them out on a wire rack to cool before putting in a Ziplock bag to go in the freezer. So great because you could make so many ways...bacon tomatoe, sante fe with jalepenos, etc.....LOVE this recipe, thank you for the great idea!

I was surprised I didn't love these. I gave it 3 stars because I liked the idea of this recipe and the filling was tasty. Once they were all done the biscuit was dense and tasteless at the bottom. It was a lot of work for the results. I would have been better off making the filling and then using it in a omlet. I made these exactly as written with the addition of crubled bacon. Maybe a sweeter dough or a puff pastry would have been better but I won't try again.

Save even more time by using Jimmy Dean's Skillets in Sausage or Bacon—each has pre-chopped onions, peppers, and potatoes. I used a large non-stick muffin mold and flattened out standard size biscuit dough, half a bag of Skillet Sensations (I heated it up on the stove top for five minutes or so), Egg Beaters, a little milk, salt and pepper, topped with cheese, and then I baked them for 20 minutes. Perfection.

Loved this! I make them to take to my clients offices as a morning treat. The guys at my office look forward to them as well.

These are great! The only thing I modified was the measurements. I used a whole pound of sausage just because that is what I had. I also used grands biscuits; again, because that is what I had. I only used half of each biscuit due to the size and I am so glad I did. MAKE SURE you place a pan under your muffin pan because these can and will spill over and it will SMELL terrible. Due to the extra sausage, I added one more egg and one more tablespoon of milk because I wanted to use all my sausage up. The best thing about this recipe is you can make it ahead of time and refrigerate it. The next morning, stick in the mircrowave for a 15-30 seconds. Grab it and run out the door. You have a hot, good breakfast while driving down the road! Great start for the day for kids too!

My family did not care for these. They made a mess in the oven and overall were not worth the time or ingredients. Sorry.

What I love about this recipe is the ease for weekday mornings-I can heat up a ready made biscuit from the weekend and breakfast is ready. My 1 year old really liked these but my husband and 3 year old did not. I like the idea but I intend to try some healthy alternatives next time and maybe the rest of the family will like them better. I will make a from scratch whole wheat dough and add some sauteed veggies treating this more like miniature quiches. The idea is great and, with some tweaking, I think this could become a staple in our home.

Very simple and tasty. I baked them in ramikins so presentation was awesome.

I probably should of read the reviews before I made this. Mine also over flowed onto my oven bottom. I realized this and quickly grabbed cookie sheets to put underneath the muffin tins but was too late. I used ham and cheddar cheese and they tasted good. Would like to play around with this recipe and probably won't use the Grands Biscuits for this again - they fluff up way too much!

I used Grands buttermilk biscuits but split them in 2 and used half per muffin tin. It worked great. I made 12 muffins with the egg mixture as written. I think it will be good next time to add some salsa to the sausage. Very good and will make again.

This is such a useful recipe. Made it the first time as is and was great. It's easy to change ingredients in the filling for variety. I make these on the weekend, and they're easy to reheat in the oven during the week for a quick hot breakfast. I have used used mushrooms, dried tomato, ham, gouda, cheddar, and feta different times with success.

Wow, are these yummy! Fun to make, too. I omitted green pepper and added a dash of fresh ground black pepper. Mixed the cheese in with the eggs to save a step. Trick is to use the cheapest store brand biscuits so filling doesn't run over when baking. Perfect for a brunch buffet or a nutritious breakfast with some fresh fruit. A definite keeper.

These are the best. They are fairly easy to make and heat up very well. Do make sure you use the regualr small biscuits and try not to fill the muffin cups too full with the egg mixture. This is my husband's most favorite thing!

My family didn't like this recipe. All you could taste was the biscuit. It was really dry and boring.

I made these for brunch. Husband and I thought they were good. I will make them and freeze them for those crazy mornings.

These are great, but it is wise to cut down on the biscuits and filling in each cup. Mine overflowed all over my oven! Next time I make these, I will either make them in larger cups or use much less biscuit filling than is called for.

Great and so easy. I did slightly cook the biscuit dough before filling the cups. I had no problems with overflow. The only change I made was that I layered the cheese and sausage mixture on top of the biscuit prior to adding the egg mixture. After adding the egg mixture, with a fork I lightly incorporated the mixture with the sausage and cheese. My kids (and adults) loved them.

I made this for my picky 5 year old (who refuses breakfast foods!)...and she loved it! We put a little bit of ketchup on top and it was delicious! It is great when I pick up something on the run on a weekday morning and not feel like I have to pick up something to eat when I get to work! Thanks for this easy and delicious recipe.

YUM! These are so simple and tasty. I make ahead of time and just throw in the microwave to reheat. GREAT for busy weekday mornings. You can change up the ingredients so that you never get sick of the same old same old.

Pretty, pretty good! I made them for a brunch and people loved them, and some asked for the recipe. I would use more meats/veggies than recipe calls for and more cheese. Lots of flexibility with this one!!!!

WOW!!! Had these for breakfast Christmas morning and the kids & hubby absolutely loved them. I was able to put mushrooms in dad's and tomatoes in mine, loved the individuality!! I'm going to try using oven soup bowls next time because the egg ran over the muffin pans. Also, make sausage gravy to pour over these--excellent recipe THANK YOU!! Judi Riverside IL

Such a great idea. I used reg size flaky biscuits in a jumbo muffin pan and used leftover this and that from the fridge. Some potato, link breakfast sausage, spinach and jack cheese. Some sauteed portabella, onion, broccoli and red pepper bits with jack. I ended up using 4 eggs for 6 pies with no overflow in the jumbo pan.

I made these for my husband's pot luck at work and he said they were devoured intsantly! I was asked for the recipe. The only thing I did differently was to use diced bacon instead of sausage and I added a little salt to the beaten eggs. Be sure to put a piece of foil under the muffin tin to catch any egg that drips out as it puffs.

Super, and super easy to customize with whatever you want or have on hand!

Just OK. Made them with onion, green pepper and tomatoes, alsong with the cheese, eggs and milk. I used the medium size Grands, and just flattened and stretches them with my hands. They were a little overdone even at the shortest recommended cooking time. The biscuits seemed a little dry to me.

I don't like the biscuit base, it puffs up to much, next time I think i'll try a different bread, maybe crescent rolls. A great idea to build off of for a quick and easy breakfast.

Loved these! Unfortunately I read the reviews AFTER I put them in the oven, only to find out that if you use Grands biscuits they will puff up and spill the egg out of the cup and all over the bottom of your stove. Regardless, they were delicious and I made them exact to the recipe. For sure will make these again. Thanks for the recipe!

My family loved these!! There are so many variations, from ham, sausage to bacon. They were even better the next day! I am sure I will be making these again. But a word to the wise mine over flowed & I had egg all over, but I put a baking sheet underneath which saved me cleaning the oven! Thanks!!!!

Awesome recipe! I needed a grab n go breakfast, and this works! I didn't have any biscuit dough but I did have refrigerated croissant dough, and it turned out perfect, it didn't overflow or make a mess. I used half of each croissant triangle and patted it down into the muffin tin, used breakfast sausage, onion, red/yellows peppers and cheddar cheese...it could have used a pit more salt...but other than that it was yummy!!

I love, love, love this recipe. I used the grands biscuits and pulled the layers apart to make them as thin as possible, loaded it up with sausage, used less egg per muffin and then loaded the cheese on top. The turkey baster someone else suggested works perfect for the eggs!

This is a great recipe!! I lightened it up a bit by using reduced fat biscuits and 4 egg whites instead of 3 whole eggs. Also, I couldn't find 12oz cans of biscuits-all I could find were 16oz cans. So i used a whole pound of pork sausage to make up the difference. I bought Jimmy Dean country style pork sausage. As a side note, I did use a jumbo muffin pan. These are great and am excited to take one to work in the morning. Thanks for the awesome recipe!!

These turned out great! I made them for my husband to have something to grab and go for breakfast...we really like them here. Recipe was very easy.

This recipe is amazing! I read that other reviews mentioned it was too dry. I used half a bell pepper and half an onion rather than 1/8 cup each. I felt that this added some moisture to the biscuit. I used grands jr flaky biscuits and they turned out great. I made sure I sprayed Pam on the muffin pans and flattened out the biscuits and left them on a plate until i was absolutely ready to put them in the pan. Right before I placed them in the muffin pan, I flattened them and spread them out some more because they DO tend to shrink back into a smaller size. My husband LOVED them. I made them last night and tonight again as well. They reheat wonderfully, and I serve them with a side of country gravy to dip them in. (the dry mix packaged kind at the store) LOVE THIS RECIPE!!!!

I made it with Pilsbury Croissants, AMAZING!! Also I read that it would overflow, so to save myself from a huuuge oven clean up, I just put a cookie sheet underneath the cupcake pan :)

My husband liked these a lot. I thought they were okay (but I didn't expect to LOVE them so I'm happy) and my kids (picky eaters) didn't like them at all. A friend's kids were over for a playdate. The younger child LOVED them and the older wouldn't eat more than one bite. My only constructive feedback is that I had SO much sausage that I couldn't possibly stuff any more in the cups. Also, I think even though I used large muffin tins, it would be better if I used a Texas size or jumbo size next time.

Wow - I just made these and 5 minutes later they are gone. My boys are picky breakfast eaters. This finally gives me a way to use biscuits in a recipe. I used a turkey baster as one suggested and it worked great. I will definitely make this again - probably tomorrow.

This was a great recipe and fed four of us! I did chose to add salt, pepper and parsley flakes to the egg mixture, to add more flavor. I opted to make Sausage Gravy with it as well has browns with onions and bell pepper in it. I used Red Bell Pepper instead of Green for the sweetness for breakfast. The husband LOVED it and said it's a keeper! The kids asked if we can still keep my Biscuits and Gravy the way we had it. They said it was good, but preferred mom's old stand-by. Though they did eat it all! I also added more cheese, onion, and bell pepper then the recipe called for. All in all, I will be making this again, though probably tweeking it to the family's likes a little better.

As I made these as a Valentine's Day gift for my bf, I decided to steal another reviewer's name for them: Man Muffins. I've eaten 2 of the dozen I just prepared. They are so delicious. Here are my modifications: refrigerated croissant dough, instead of biscuit dough, 5 eggs with finely chopped fresh mushroom, made 1 dozen Man Muffins. My egg mixture didn't overflow while cooking. My only change for next batch is to use more cooking spray to coat the muffin tins--I had some sticking. Thanks for a fun, new recipe!

I've made these a number of times and they are great! I use crescent rolls and add chopped up pepper and onion in with the sausage. Super tasty!

I made these Tuesday evening (11/15) for breakfast club (11/16) at my job & everyone LOVED THEM!!! They re-heat great with no problem. Rather than placing them directly in the muffin tin I used foil cupcake liners (found at any local grocer). They were a lifesaver for preventing any spills or overflow while baking. I also took others advice & stayed away from Grands biscuits & used regular butter flake biscuits. I made one slight change after following the receipe & finding the first batch to be a little dryer than I prefer. In a seperate skillet, I made a small batch of white gravy to place at the bottom of my biscuit cups before adding the filling. To die for does not begin to explain just how great they were. I will be making these again for sure & experiment with different variations.

Good recipe easy to make. Great dish you can warm up and make prior

These are awesome - I used egg substitue (from the carton) and these turned out great

These little things are so yummy!!

My husband and brother both said these were a keeper. I thought they were dry.

very good. would be great with ham

These were so good and great reheated. Wonderful on the go breakfast!!

Wouldn't make again. Very, very dry. Not enough egg, would need to double. Too much sausage. Crust too dark.

Loved the idea, just didn't turn out as expected. Was looking for a quick way to give the kids a quick dose of protein in the morning. This is not it. Way too much bread, which was dry, and not enough egg. I, then tried to use less biscuit, but the dough didn't flatten enough to cover the bottom and sides of he muffin tin. 3 eggs to fill 10 muffin cups, no. Will not make again.