Here's our breakast this morning.
Breakfast Cups
½ lb Ground sausage
5 eggs, scrambled
3 Green onions
4 slices Cheese
1 cn Jumbo Refrigerated Flaky Biscuits (8ct)
Heat oven to 400'F. Grease 8 muffin cups. Brown ground sausage in large skillet; drain. Scramble eggs. Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides, forming 1/4" rim. Spoon about 1/4 cup of sausage into each biscuit-lined cup. Place a portion of egg on top of sausage Sprinkle the green onion bits on top and cover each with ½ slice of cheese, or more.
Bake at 400'F. for 10-12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan. 8 servings. 
Like so many recipes, substitution works great. You can vary the meat, cheese, with or without onion. I can envision using Croissant dough also. My wife added salsa at her plate. And of course, ovens vary, mine were done at 7 minutes.
Here is one of my favorite flank steak recipes. I have been making this for over 35 years and unless you have someone who won’t even try spinach it will convert many to eating spinach because it tastes so wonderful!
Flank Steak Roulade
1 box of frozen spinach
1 package 8 oz of cream cheese (softened)
¼ c finely grated parmesan or pecarino cheese
1 tbs. fresh chopped parsley or one tsp. dried chopped parsley
dash of nutmeg
1 garlic clove finely minced
crumbled bacon or panchetta (optional)
¼ c toasted pine nuts (optional)
1 flank Steak
Salt and pepper to taste
Allspice (optional)
Thaw and drain spinach and press out any excess water and set aside. Combine next seven ingredients and then add spinach making sure the spinach and cheese mixture are thoroughly combined. If the mixture seems too wet, I add a bit more parmesan cheese or some bread crumbs to absorb a bit of the excess moisture in the filling.
Season both sides of the flank steak with Salt, pepper, and allspice. Spread the cheese and spinach mixture on the flank steak and roll it up and tie with kitchen string. Bake in a 300 degree oven until meat is medium rare (the amount of time will vary and depends on the size of your flank steak and how tight you roll up the roulade). I start checking it after about 20 –30 minutes and go from there. Let meat rest for at least 10 minutes before carving the roulade and serving it. This makes a very elegant presentation and is really tastes wonderful.
My husband won’t even try anything with spinach in it, so I usually make the original version when he is out of town, when he is in town I leave the spinach out and add more bacon or panchetta. I have also made this using grated zucchini instead of the spinach but you need to squeeze as much moisture out of it as you can too before adding it to the cream cheese mixture, but I don’t think it is anywhere near as good as it is with the spinach.
I welcome you to try your own variations to this recipe based on your own and your families vegetable preferences using the basic cream cheese mixture.
Like so many recipes, substitution works great. You can vary the meat, cheese, with or without onion. I can envision using Croissant dough also. My wife added salsa at her plate. And of course, ovens vary, mine were done at 7 minutes.