Breakfast In A Cup 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.

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!

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.

BREAKFAST IN A CUP

Steps:

• In a large bowl, combine the rice, 1/2 cup cheese, chilies, pimientos, milk, eggs, cumin, salt and pepper. , Spoon into 12 greased muffin cups. Sprinkle with remaining cheese. Bake at 400° for 15 minutes or until eggs are set.

BREAKFAST IN A CUP

Steps:

• Preheat the oven to 400°.
• Combine rice, ½ cup cheese, chilies, pimentos, milk, eggs, cumin, salt and pepper in a large bowl.
• Divide mixture evenly into 12 muffin cups coated with nonstick cooking spray.
• Sprinkle with remaining ½ cup cheese.
• Bake at 400°F for 15 minutes or until set.

BREAKFAST IN A CUP

Steps:

• Preheat oven to 350 degrees.
• Use a rolling pin to flatten 6 slices of bread.
• Trim the crusts from the bread and butter them on both sides.
• If you're making 6 in a 12 cup pan, space them out to ensure they cook evenly.
• Use your fingers to mold each bread slice to your pan.
• Make sure the bread is tightly packed in to each cup.
• Place your bread cups in a 350 degree oven for approximately 10 minutes or until the bread is slightly toasted.
• In to each toasted cup, place 1 slice of ham and one slice of cheese.
• Crack an egg into each cup and sprinkle black pepper on top.
• Place the breakfast cups back in your 350 degree oven for approximately 25 minutes or until the eggs are set.
• Gently remove each cup from the muffin tin and serve.

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.