Breakfast Biscuit Cups

• 1 lb breakfast sausage, ground
• 1/3 cup onion, finely chopped
• 6 eggs, scrambled (with milk)
• 1/2 cup cheddar cheese, shredded
• 1 (10 count) can flakey biscuits

1. Preheat oven to 400 degrees.
2. In a medium non-stick skillet, cook the sausage and onion over medium heat, about 5 minutes or until meat is done. Drain any excess grease.
3. Cook the scrambled eggs.
4. Add the cheese and sausage/onion mixture to the eggs.
5. Divide each biscuit in half by pulling apart the layers. Press each half into non-stick muffin tins coated with non-stick cooking spray. Divide the meat evenly into the prepared muffin tins. Bake for 10 minute.
6. To Freeze: cool baked cups to room temperature Freeze on baking sheet, then transfer to zip-top freezer bags.
7. To Prepare after Freezing: Preheat oven to 350. Defrost cups or place them frozen on a nonstick baking sheet. Bake for 10-15 min or until heated through OR.
8. Reheat in microwave approximately 1 minute.

sausage, onion, eggs, cheddar cheese, flakey biscuits

Taken from www.food.com/recipe/breakfast-biscuit-cups-301294 (may not work)