Ingredients
2 cans (12 ounces each) refrigerated buttermilk biscuits6 uncooked breakfast sausage links, chopped2 tablespoons chopped onion2 tablespoons chopped fresh mushrooms2 tablespoons chopped green pepper1 package (8 ounces) cream cheese, softened2 tablespoons heavy whipping cream3 large eggs1-1/2 cups (6 ounces) finely shredded cheddar cheese, divided5 bacon strips, cooked and crumbled
Preparation
Preheat oven to 375°. Split each biscuit into 2 layers; press each layer into an ungreased miniature muffin cup.
In a large skillet, cook sausage, onion, mushrooms and pepper over medium heat until meat is no longer pink and the vegetables are tender; drain.
In a large bowl, beat cream cheese and cream until smooth. Beat in eggs. Fold in 3/4 cup cheddar cheese and the sausage mixture. Spoon 1 tablespoon into each cup. Sprinkle with bacon and remaining cheese. Bake 10-15 minutes or until golden brown. Serve warm.
