Baked Sausage Egg Cups Recipes

BAKED SAUSAGE EGG CUPS

Steps:

• Place the skin-on potatoes in a pot covered with water and bring to a boil. Once boiling, salt the water and boil 10-15 minutes (10 for small and 15 for medium size) or until just short of tender. Poke a fork in and it should be still slightly hard in center.
• Drain and place the potatoes on your cutting board and once cool enough to handle, dice into small half inch or smaller dice. (Slice one way, cut the slices into strips then the strips into cubes).
• In a large skillet or sauté pan, place oil, butter, bell pepper, onion, garlic, salt, pepper, sage and the cut-up potatoes and cook over high turning and flipping with a spatula until browned, about five to ten minutes. Remove from heat and set aside.
• Preheat oven to 400 degrees F.
• In a standard-size muffin pan, liberally spray with kitchen pan spray including the top of the pan.
• Divide the sausage meat between the 12 cups, two ounces per cup to be exact. Press into the center and let the meat run up the sides higher than the edge of the pan (as high as you can). I had a ¼ cup measuring cup that fit perfectly when pressed into each cup for getting the sausage perfect. I sprayed it first with pan spray so it wouldn't stick to the meat.
• Press one tablespoon of the cooked potato mixture into each sausage cup and press in with your thumb.
• Sprinkle on ½ cup of the shredded cheese dividing over the 12 cups. Again, press in with your thumb.
• Test one cup by cracking an egg into it. If the white stays in place, cracks eggs into the remaining cups. If it leaks over the top, press the cups even further to make room for the egg. See note.
• Spray the top of the entire pan with more pan spray and place in the oven for about 10 minutes or until egg is cooked but still has a runny yolk (if that is how you like your eggs).
• Remove from the oven and top the eggs with the remaining ¼ cup of cheese and sprinkle on the parsley.
• Reheat the remaining potatoes if needed and serve one egg cup and the potatoes on the side to each guest.

BREAKFAST CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
• Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup.
• Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups.
• Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture.
• Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes.

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.

EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a measuring cup, beat the eggs until smooth. Set aside.
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake for 20 minutes, until set.
• Enjoy!

SAUSAGE EGG BAKE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in soup. In a large bowl, whisk eggs, milk and pepper; stir in sausage mixture., Transfer to a lightly greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean.

SAUSAGE EGG MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
• Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.

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.

SCRAMBLED EGG MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
• Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
• Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
• Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

AMAZING MUFFIN CUPS

Steps:

• Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
• In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
• Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups.
• In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.

SAUSAGE, EGG AND CHEDDAR FARMER'S BREAKFAST

Steps:

• Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan., Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.

SAUSAGE AND EGG CASSEROLE

Steps:

• Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
• Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.