Preheat your oven to 350°F (175°C).
Grease your muffin tin lightly with cooking spray or butter.
Open the cans of flaky biscuits and flatten each biscuit into a circle, about 1/4 inch thick. Press them into the muffin cups.
In a skillet over medium heat, cook the breakfast sausage until browned and crumbled (about 5-7 minutes). Set aside.
In a mixing bowl, combine the softened cream cheese, cooked sausage, and shredded cheddar cheese. Mix well.
Whisk the eggs in a separate bowl and then stir them into the sausage and cheese mixture.
Spoon the filling mixture into each biscuit cup, filling them about 3/4 full.
Bake for 20-25 minutes until the biscuits are golden brown and the egg filling is set.
Let cool for a few minutes, then run a knife around the edges to release the cups. Serve warm.
