Begin by heating a large skillet over medium heat, then add the ground breakfast sausage. Cook for about 5-7 minutes, breaking it apart with a spatula, until browned and no longer pink. Drain any excess grease.

Transfer the cooked sausage to a large mixing bowl to cool slightly. Add in the softened cream cheese and shredded cheddar cheese, mixing thoroughly until combined and creamy.

Preheat your oven to 350°F (175°C). Spray a muffin tin generously with nonstick cooking spray. Press a large refrigerated biscuit into the bottom of each muffin cup to create a pocket.

Spoon the creamy sausage and cheese mixture into each biscuit-lined cup without overfilling. Aim for a rounded tablespoon of filling per cup.

Bake for about 18-20 minutes, or until the tops are golden brown and the filling is bubbling slightly.

Remove the muffin tin from the oven and let it cool for a few minutes. Run a butter knife around the edges to loosen each biscuit, then lift them out. Serve warm.