- 1 Pound Breakfast Sausage
- 1/8 Cup Minced Onion
- 1/8 Cup Minced Green Bell Pepper
- 1 (12 Ounce) Can Refrigerated Biscuit Dough
- 4 Eggs, Beaten
- 3 Tablespoons Cream
- 2 Cups Shredded Colby-Monterrey Jack Cheese
Preheat oven to 400 degrees F (200 degrees C).
In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
In a medium mixing bowl combine drained sausage mixture and 1 cup of cheese.
Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups.
Evenly distribute sausage\cheese mixture between the cups. Mix together the eggs and cream, and spoon into the cups. Sprinkle tops with the remaining shredded cheese.
Bake in preheated oven for 18 to 20 minutes, or until filling is set.