Muffin Tin Sausage, Egg, and Cheese Biscuits

Preheat your oven to 325°F (163°C).

In a measuring cup or bowl, crack the eggs. Add your desired seasonings and whisk aggressively until well combined.

Grease 8 cups of a standard muffin tin with butter.

Pour the egg mixture into the greased muffin cups, filling each about a quarter of the way up.

Bake the eggs at 325°F for 6-8 minutes, just until the edges are set. Remove from the oven and carefully take the egg rounds out of the tin. Set aside.

While the eggs are baking, sear the sausage patties in a hot skillet. You want to get a good char on them, but they don't need to be cooked all the way through.

Increase the oven temperature to 350°F (175°C).

Separate each refrigerated biscuit into two layers (a top and a bottom). Place the bottom half of each biscuit into the muffin cups, pressing it down slightly.

Assemble the biscuits by layering a quarter slice of cheese, a cooked sausage patty, a baked egg round, a drizzle of sriracha (if using), and another quarter slice of cheese on top of the biscuit base in each cup.

Place the top half of each biscuit over the fillings.

Bake at 350°F for 12-15 minutes, or until the biscuits are golden brown and cooked through.