KETO BREAKFAST SAUSAGE EGG CUPS
These low carb breakfast sausage egg cups are great low carb grab and go breakfasts or snacks. Make ahead and store in the freezer for an easy low carb breakfast. Each egg muffin cup has 1.1g net carbs and 13.3g protein!
Provided by Denise
Categories Breakfast
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Spray a muffin tin with non-stick cooking spray.
- Cut the sausage into 12 pieces and form into little cups in the wells of the muffin tin. No need for muffin liners.
- In a blender container, add eggs, heavy cream, onion powder, garlic powder and pepper and blend together on low. You could also whisk everything together in a mixing bowl but the with the blender it combines the ingredients better and it's easier to pour.
- Pour over each piece of sausage and top with a 1/2 slice of cheese per muffin. I like the cut the slices of cheese into fourths. It makes covering the round muffins easier.
- Bake for 20 minutes until the cheese is bubbly. Can be stored in the refrigerator for 3-4 days or you can freeze them for later.
- To reheat, just cook in the microwave for a minute or two.
- To make the ham version, just place a slice of deli ham into the wells of the muffin tin instead of the sausage and continue like the rest of the recipe.
Nutrition Facts : Calories 152 calories, ServingSize 1
BREAKFAST ON THE GO: SAUSAGE EGG CUPS
Provided by juli
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Cook sausage until cooked through.
- In a large bowl, add sausage, red bell pepper, yellow onion, eggs, garlic cloves, garlic powder, red pepper flakes, and salt and pepper. Whisk until well combined.
- Use a ladle to pour mixture into 8-10 muffin tins. (I used a silicone muffin tray and did not have to grease it. If you are using a regular metal pan, thoroughly grease all of it or use muffin liners.
- Place in oven and bake for 35-40 minutes or until cooked through.
- Garnish with avocado.
MAKE AHEAD SAUSAGE EGG CUPS
These Sausage Egg Cups are such a great breakfast or breakfast-for-dinner. They are made with breakfast sausage, eggs, spinach, and parmesan cheese- which also makes them a great low carb breakfast option. You can make them ahead for breakfast or dinner on-the-go!
Provided by Susie Weinrich
Time 40m
Number Of Ingredients 10
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 & EGG BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: ground sausage, salt, pepper, garlic powder, onion powder, paprika, dried parsley, eggs, shredded cheddar cheese, spinach, tomato
Provided by Tiffany Lo
Categories Breakfast
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.
- Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
- In a separate bowl, mix the eggs, salt, and pepper.
- Pour egg mixture into the middle of each cup.
- Top with shredded cheese, tomatoes, spinach, or toppings of your choice.
- Bake at 350°F (180°C) for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 502 calories, Carbohydrate 2 grams, Fat 39 grams, Fiber 0 grams, Protein 33 grams, Sugar 1 gram
SAUSAGE AND EGG BREAKFAST CUPS
These Sausage and Egg Breakfast Cups are the perfect individually-sized breakfast on the go! Italian sausage and scrambled eggs are topped with cheese and baked in a biscuit crust. Super easy!
Provided by Katerina | Easy Weeknight Recipes
Categories Breakfast
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 133 kcal, Carbohydrate 1 g, Protein 6 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 72 mg, Sodium 221 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
BIRD'S NEST BREAKFAST CUPS
I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don't forget the mimosas!
Provided by EPHESIS
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
- Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
- Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
- Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 13.3 g, Cholesterol 203.9 mg, Fat 18.4 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 6.6 g, Sodium 815.6 mg, Sugar 0.4 g
ON-THE-GO BREAKFAST MUFFINS
My muffins are a frequent request from everyone in the family. I usually make them on Sunday nights, so when we're running late on weekday mornings, the kids can grab these to eat on the bus. -Irene Wayman, Grantsville, Utah
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean., In a small bowl, whisk 5 eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs., Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in an airtight container. To use, microwave each muffin on high for 45-60 seconds or until heated through.
Nutrition Facts : Calories 238 calories, Fat 16g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 0 fiber), Protein 8g protein.
BREAKFAST CUPS
This is a good way to get the morning going. Just give yourself about an hour. They are filling and versatile. Kids can also help some.
Provided by Jennicaakes
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 30m
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 13.6 g, Cholesterol 88.3 mg, Fat 11.4 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 4.3 g, Sodium 496.6 mg, Sugar 2.7 g
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