In a medium non-stick skillet, cook the sausage and onion over medium heat, about 5 minutes or until meat is done. Drain any excess grease.
Cook the scrambled eggs.
Add the cheese and sausage/onion mixture to the eggs.
Divide each biscuit in half by pulling apart the layers. Press each half into non-stick muffin tins coated with non-stick cooking spray. Divide the meat evenly into the prepared muffin tins. Bake for 10 minute.
To Freeze: cool baked cups to room temperature Freeze on baking sheet, then transfer to zip-top freezer bags.
To Prepare after Freezing: Preheat oven to 350. Defrost cups or place them frozen on a nonstick baking sheet. Bake for 10-15 min or until heated through OR.