Sausage Breakfast Cups Recipes

MAKE AHEAD SAUSAGE EGG CUPS

Steps:

• Preheat your oven to 350.
• Prep your muffin tin by spraying each cup with cooking spray, or coating with oil.
• In a large skillet add 1 tbsp olive oil and cook the sausage until it is cooked through and crumbled. If there is excess oil drain the fat from the sausage before moving on.
• Add the 2 cups fresh baby spinach and 3/4 cup green onion, stirring occasionally, until the spinach is wilted, about 5 minutes. Remove from the heat, add the 1/2 cup fresh basil, stir to combine. Set aside and let cool for a few minutes.
• Meanwhile whisk the 8 eggs, 1 1/2 cups half & half, 1/2 tsp salt, and pepper together until the eggs and milk are completely smooth.
• **This recipe can make 12 large egg cups or up to 24 smaller egg cups, divide your filling according to how many sausage egg muffins you want. Divide the sausage mixture evenly into the muffin cups. Pour enough egg mixture so that it is almost to the top of each cup. Sprinkle each cup with Parmesan cheese.
• Bake for 15-18 minutes until the cheese is bubbly and they cooked through the center. Let cool for 5 minutes before removing them from the muffin tin.You may need to run a knife around the edge of each muffin cup to remove them from the pan.

SAUSAGE BREAKFAST CUPS

Steps:

• Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until thoroughly cooked. Drain; return sausage to skillet. Stir flour into sausage. Over medium heat, gradually add milk, cooking and stirring until bubbly and thickened. Stir in salt and 1/4 teaspoon of the pepper. Remove from heat; set aside.
• In small bowl, beat eggs, half-and-half, parsley flakes, garlic salt and remaining 1/4 teaspoon pepper with wire whisk until well blended; set aside.
• In another 10-inch nonstick skillet, melt 1/2 tablespoon of the butter over medium-high heat. Stir in potatoes. Cook about 5 minutes, stirring frequently, until lightly browned and almost fork-tender. Reduce heat to medium-low; stir remaining 1/2 tablespoon butter into potatoes. Pour egg mixture over potatoes; cook, folding potatoes into egg mixture, just until firm and moist. Remove from heat; set aside.
• Separate dough into 8 biscuits; place each biscuit in ungreased 2 3/4x1 1/4-inch muffin cup. Firmly press dough in bottom and up side of each cup, forming 1/2-inch rim. Spoon potato mixture evenly into dough-lined cups. Spoon sausage mixture evenly over potato mixture (cups will be very full).
• Bake 17 to 22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes. Remove from muffin cups. If desired, garnish each with fresh parsley.

3-INGREDIENT CHEESY SAUSAGE BISCUIT CUPS

Steps:

• Heat oven to 350°F. Generously spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, mix cheese and sausage. Separate dough into 8 biscuits; cut each into 6 pieces; add to bowl, and gently stir with cheese and sausage.
• Divide mixture by placing 3 pieces of biscuit in each muffin cup. Divide any cheese and sausage mixture left in bowl among muffin cups; top with remaining pieces of biscuit.
• Bake 22 to 24 minutes or until golden brown and biscuits are cooked through. Cool in pan 2 minutes. Run knife or metal spatula around edges of cups; remove.

SAUSAGE AND EGG BREAKFAST CUPS

Steps:

• Preheat oven to 350˚F.
• Spray a 12-cup muffin tin with cooking spray.
• Flatten each biscuit and place inside each muffin cup, covering the bottom and sides to form a cup. Set aside.
• Heat olive oil in a skillet set over medium-high heat.
• Add pork sausage to the skillet and cook for about 3 to 5 minutes, or until completely browned, breaking up the meat into crumbles as it cooks.
• Pour in the beaten eggs; season with salt and pepper, and cook and stir for 1 minute, or until just scrambled.
• Remove from heat.
• Spoon sausage and egg mixture evenly into each biscuit-cup.
• Top with shredded cheese.
• Bake for 15 minutes.
• Remove from oven.
• Garnish with parsley and serve.

SAUSAGE BREAKFAST CUPS

Steps:

• Heat oven to 375*.
• In 10" nonstick skillet, cook sausage over medium heat, stirring frequently, until thoroughly cooked.
• Drain, return sausage to skillet. Stir flour into sausage.
• Over medium heat, gradually add milk, cooking and stirring until bubbly and thickened. Stir in salt and 1/4 tsp of pepper,.
• Remove from heat, set aside.
• In small bowl, beat eggs, half and half, parsley flakes, garlic salt and remaining 1/4 tsp of pepper with wire whisk until well blended, set aside.
• In another 10" nonstick skillet, melt 1/2 tbls of the butter over medium-high heat. Stir in potatoes. Cook about 5 minutes, stirring frequently, until lightly browned and almost fork-tender.
• Reduce heat to medium-low, stir remaining 1/2 tbls butter into potatoes.
• Pour egg mixture over potatoes, cook, folding potatoes into egg mixture, just until firm and moist.
• Remove from heat and set aside.
• Seperate dough into 8 biscuits, place each biscuit in ungreased 2 3/4x1 1/4" muffin cup. Firmly press dough in bottom and up side of each cup, formimg a 1/2" rim.
• Spoon potatoe mixture evenly into dough lined cups.
• Spoon sausage mixture evenly over potato mixture( cups will be very full)
• Bake at 375* for 17-22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes, remove from muffin cups, if desired, garnish each with fresh parsley.

BREAKFAST SAUSAGE EGG CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl, combine the ground pork, sage, thyme, maple syrup, salt, pepper, fennel, paprika, and garlic powder. Mix with your hands until evenly combined.
• Divide the sausage mixture evenly between the wells of a 12-cup muffin tin. Using your fingers, press the mixture against the bottom and up the sides of the cups in an even layer that is flush with the tops of the cups.
• Crack 1 egg into each sausage well, then top with tomato slice and season with flaky salt.
• Bake for 30 minutes, or until the sausage is golden brown and cooked through and the egg is set. Remove from the oven and let cool slightly.
• Serve immediately or cool completely and freeze for up to 1 month. To reheat, microwave the cups for x minutes, until warmed through.
• Enjoy!

BREAKFAST BISCUIT CUPS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside., In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set., Press each biscuit onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese., Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Freeze option: Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave 1 frozen biscuit cup on high for 50-60 seconds or until heated through.