Breakfast Cups For Two Recipes

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.

BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 180° C.
• Cut phyllo pastry into medium sized squares. Then brush pastry with egg wash.
• Place two pastry sheets into a baking tray, then into the oven for 10 min until golden brown.
• Crack 5 eggs into a bowl, add milk, chopped parsley, salt and pepper then whisk. Drizzle olive oil into a pan at low heat. Cook eggs until fluffy and scrambled then drizzle truffle oil and fold in.
• Fill the phyllo cups with scrambled eggs, top up with a little roe or caviar and garnish with micro herbs and serve.

BREAKFAST BISCUIT CUPS FOR TWO RECIPE - (4.4/5)

Steps:

• Preheat oven to 375°F. Spray 2 (10-ounce) custard cups or soufflé dishes with cooking spray. In small bowl, beat eggs and water. Set aside. In each cup, place 1 tablespoon bacon bits. Top with 1 frozen biscuit, 2 tablespoons cheese and half of the egg mixture. Sprinkle with pepper. Place custard cups on cookie sheet with sides. Bake 24 to 27 minutes or until biscuits are golden brown. Sprinkle with remaining bacon. Serve immediately with salsa, if desired.

BREAKFAST CUPS

Steps:

• Open the biscuits (I used Grands, but others would do) and pull each apart into two halves. Press the dough into pre-sprayed muffin pans bringing up the edges to the top. The jumbo muffin size works well.
• Mix other ingredients together and spoon into each biscuit.
• Bake in 350 oven until golden brown.

EGGS BENEDICT CUPS FOR TWO

Steps:

• Coat two 8-oz. ramekins or custard cups with cooking spray; line each with a slice of bread. Layer with cheese, onion, Canadian bacon, garlic powder and basil. Pour eggs into cups. , Place on a baking sheet. Bake at 350° for 20-25 minutes or until a thermometer reads 160°., In a small saucepan, melt butter. Whisk in sauce mix; gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Gently remove bread cups to serving plates; serve with hollandaise sauce and parsley.

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!

SCRAMBLED EGG CUPS FOR TWO

Steps:

• Flatten bread with a rolling pin.
• Spread a scant teaspoon of butter on one side of each bread slice.
• Press bread, buttered side down, into 4 muffin cups. Bake at 350 for 12-15 minutes.
• Meanwhile, in bowl, beat eggs, chives, salt, & pepper.
• In a skillet, melt remaining butter over medium-low heat.
• Add egg mixture;cook & stir until eggs are completely set.
• Spoon into bread cups; sprinkle with cheese.
• Bake 1-2 minutes longer, until cheese is melted.