Maple sausage apple cheddar biscuit cup with golden biscuit edges, diced apple, browned sausage, and melted cheddar

Appetizer Recipes Breakfast Recipes Pork Recipes

Maple Sausage Apple Cheddar Biscuit Cups

Name: Maple Sausage Apple Cheddar Biscuit Cups
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8 servings (about 16 standard muffin-sized cups)
Ingredients: 1 pound bulk maple breakfast sausage, preferably pork; 1 medium apple, cored and cut into small 1/4-inch dice, such as Granny Smith; 1 cup shredded sharp cheddar, divided; 1 can (16.3 ounces, 8 large biscuits) refrigerated biscuit dough; 1/4 cup maple syrup, divided: 2 tablespoons for the filling and the rest for serving; 1/2 teaspoon ground cinnamon; Cooking spray, for the muffin pans

By Corinne Griffith

October 15, 2026 6 Min Read

Jump to Recipe

These maple sausage apple cheddar biscuit cups tuck a sweet-savory breakfast filling into golden biscuit shells. Cooked maple sausage, little apple pieces, cinnamon, and sharp cheddar give each cup plenty of flavor, with a light maple drizzle saved for serving.

They work for brunch, a breakfast tray, or a warm snack alongside something fresh. The biscuit dough keeps the assembly simple, but the size of the cups matters: dividing the large biscuits into smaller portions gives the filling more room across the batch and helps the dough bake through.

Why These Breakfast Biscuit Cups Work

Sweet and savory: Maple sausage and apple balance the sharp cheddar.
Convenient dough: Refrigerated biscuits become individual shells.
A cooked filling: Brown the sausage and soften the apple before filling.
Easy serving: Small cups fit a brunch table or a plate with fruit and eggs.

This version makes about 16 standard muffin-sized cups from the 8 large biscuits. If you prefer 8 larger cups, use a jumbo muffin pan and check for a fully baked base. Packing the entire filling into 8 ordinary wells can crowd the dough and leave it underbaked.

Ingredients and Helpful Choices

1 pound bulk maple breakfast sausage, preferably pork
1 medium apple, cored and cut into small 1/4-inch dice, such as Granny Smith
1 cup shredded sharp cheddar, divided
1 can (16.3 ounces, 8 large biscuits) refrigerated biscuit dough
1/4 cup maple syrup, divided: 2 tablespoons for the filling and the rest for serving
1/2 teaspoon ground cinnamon
Cooking spray, for the muffin pans

Maple sausage: Bulk breakfast sausage is easiest to crumble. If using links, remove casings if appropriate and break the meat up finely. Regular breakfast sausage also works, though the maple flavor will be less pronounced.

Apple: Granny Smith adds tartness to balance the sausage and syrup. A firm sweet apple makes a sweeter version. Dice it small so it fits in the cups, and soften it briefly in the skillet before assembly.

Cheddar: Sharp cheddar stands up well to the sweet ingredients. Reserve a little for the tops rather than mixing all of it into the filling.

Biscuit dough: The recipe assumes 8 large biscuits in a 16.3-ounce can. Packages vary, so check the count and size. Dividing the dough into 16 portions is the method for standard muffin wells; keeping the biscuits whole is the jumbo-pan option.

How to Make Maple Sausage Apple Cheddar Biscuit Cups

1. Prepare the oven and pans

Heat the oven to 375 degrees F. Lightly grease 16 standard muffin wells. The method makes smaller cups by dividing the 8 large biscuits into 16 pieces. For an alternative larger version, use 8 jumbo muffin wells and keep each biscuit whole, allowing extra baking time as needed.

2. Cook the sausage and apple

Brown the bulk sausage in a skillet over medium heat, breaking it into small crumbles, for about 8 to 10 minutes. Cook pork sausage to 160 degrees F, or poultry sausage to 165 degrees F. Drain excess fat, leaving a thin coating in the skillet. Add the diced apple and cinnamon and cook for 3 to 4 minutes, stirring, until the apple begins to soften. Remove from the heat.

3. Finish and cool the filling

Stir in 2 tablespoons maple syrup. Let the mixture cool for 5 to 10 minutes, then fold in 3/4 cup cheddar. Reserve the remaining cheese for the tops and the remaining syrup for serving.

4. Shape the biscuit shells

Following the dough package handling directions, divide each large biscuit into 2 equal portions, separating flaky layers horizontally or cutting it if needed. Flatten each portion into a thin round about 3 1/2 to 4 inches across. Press into a greased muffin well, working the dough over the bottom and up the sides without leaving a thick mound at the base.

5. Fill and bake

Add about 3 tablespoons filling to each dough shell to start, using a little more only if it fits without crowding. Sprinkle with the reserved cheddar. Bake for about 18 to 25 minutes, or longer as needed for your dough and pan, until the exposed biscuit edges are golden, the bottoms are set, and the filling reaches 165 degrees F. Follow any additional package baking requirements. Check one central cup by lifting it carefully: the dough should be bread-like, not sticky or raw. Loosely tent with foil if the tops brown before the bottoms finish.

6. Rest and serve

Rest in the pans for about 5 minutes, then loosen the edges and transfer to a rack or serving plate. Serve warm with the reserved maple syrup drizzled lightly at the table. If any filling remains, refrigerate promptly and use with eggs, toast, or another meal rather than overfilling the cups.

Tips for Biscuit Cups That Bake Through

Keep the dough base thin. Press the round across the bottom and up the sides instead of leaving a thick lump underneath. Thick dough under moist filling takes longer to cook.

Do not overfill. Start with about 3 tablespoons filling for a standard cup. You can add a little more if your pan has room, but the filling should not bury the rim or spill over. Any extra cooked filling is useful for another breakfast.

Check the bottom. Browned edges and melted cheese do not guarantee a cooked base. Carefully lift a central cup and inspect the dough. It should be set and bread-like rather than sticky. The FDA’s flour and dough guidance explains why dough meant for baking needs to be cooked before eating.

Keep an eye on sweet toppings. Maple syrup and apple sugars can darken quickly. Putting only part of the syrup into the filling and serving the rest at the table helps control sweetness and keeps the dough from getting too wet.

Serving Ideas and Variations

Serve the cups with fresh fruit, a simple yogurt bowl, or cooked eggs. A little extra syrup is optional; taste a baked cup before adding more. For a less sweet batch, use regular breakfast sausage and keep the table drizzle light.

A cheddar and Monterey Jack blend makes a milder version. A small amount of finely chopped pecans can add crunch if nuts suit your guests, but keep the filling loose enough to fit the shells without crowding.

For another apple-and-sausage breakfast, try Chefmaniac’s apple sausage cheddar breakfast skillet. Add a sweet option with the apple butter oatmeal bake, or bookmark the pumpkin pie French toast. Browse the Breakfast Recipes collection for more brunch ideas.

Make-Ahead, Storage, and Reheating

You can cook the sausage-and-apple mixture a day ahead. Cool promptly, refrigerate covered at 40 degrees F or below, and keep the dough separate. Assemble near baking time so the filling does not sit in the raw biscuit shells. A cold filling may need extra oven time to heat through.

Refrigerate baked cups within 2 hours in shallow covered containers and use within 3 to 4 days, counting any time the cooked filling spent refrigerated before baking. Reheat leftovers to 165 degrees F, following USDA guidance for leftovers.

Oven reheating helps restore the biscuit edges. Warm at 350 degrees F until the centers are hot, loosely covering if the tops darken. A microwave is faster but gives softer pastry.

For freezing, cool the baked cups promptly, freeze in one layer, and transfer to an airtight freezer container. Use within about 2 months for best quality. Thaw in the refrigerator before reheating thoroughly. Add any extra syrup after warming, not before storage.

Frequently Asked Questions

Why does this version make 16 cups instead of 8?

The filling is generous for 8 standard muffin wells. Dividing the large biscuits into 16 pieces gives more shells and avoids packing the dough too tightly. Use a jumbo muffin pan for the 8-cup option.

Can I use regular breakfast sausage?

Yes. The maple flavor will be lighter, but the apple, cinnamon, cheddar, and syrup still give a sweet-savory result.

Can I use chicken or turkey sausage?

Yes. Cook raw poultry sausage to 165 degrees F before making the filling. For pork sausage, the initial cooking minimum is 160 degrees F. The assembled filling should reach 165 degrees F in the baked cups.

Why is the bottom dough still raw?

The dough may be too thick, the filling too wet, or the cups too full. Thin the bases, drain the sausage, avoid overfilling, and continue baking until the central cups are fully cooked.

Can I reduce the maple syrup?

Yes. Use less in the filling and let people add a little at the table if wanted. Maple sausage already supplies some sweetness.

Can I freeze the baked cups?

Yes. Freeze cooled cups airtight, thaw in the refrigerator, and reheat until the centers reach 165 degrees F.

A Sweet-Savory Brunch Bite

Let the cups rest briefly before lifting them out, then serve warm with a little syrup on the side. Small apple pieces, savory sausage, and melted cheddar make each biscuit shell a satisfying addition to breakfast.