Sausage Cups - cooking recipe

Ingredients

1 lb bulk sausage
1 can flaky Pillsbury Grands refrigerated buttermilk biscuits
1 cup sharp cheddar cheese
4 eggs

Preparation

Preheat oven to 350 Crumble sausage into microwave safe container and microwave on high for 2 minutes.
Stir and return to microwave and cook one minute more.
Beat and add eggs to sausage.
cook another 1 to 2 minutes.
While sausage is cooking separate each biscuit into three section (using flaky sections as a guide).
Place one section in each cup in a muffin pan.
Make indentions in dough.
While sausage-egg mixture is still hot add cheddar cheese and mix well.
Recipe calls for 1 cup I usually add more.
Using teaspoon, fill biscuit dough with sausage, egg and cheese mixture.
Bake approx 8 minutes or until done.
Watch the bottom do not let it burn.
Makes 24 biscuits.
I use muffin tins that have 12 muffins per tin. The trick is. (and it's not easy mind you) to separate each of the biscuits into three pieces. Even if you have just one strip of the Grands biscuits you can make a cup. FYI - I have been using 6 eggs to make it lately and my husband says they are better that way. I also like it better if I use Jimmy Dean Maple sausage.
The original recipe says to cook it according to Grands directions but I found with my oven that if I cook it that long the bottom will burn.