Breakfast Sausage Muffin Cups Recipes

SAUSAGE & EGG BREAKFAST CUPS RECIPE BY TASTY

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!

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.

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.

AMAZING MUFFIN CUPS

Steps:

• Prepare sausage according to package instructions, 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°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 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.

IMPOSSIBLY EASY MINI BREAKFAST SAUSAGE PIES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, salt, sage and cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup sausage mixture. Spoon 1 tablespoon baking mixture onto sausage mixture in each muffin cup.
• Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

SAUSAGE EGG MUFFIN CUPS WITH VEGGIES RECIPE

Steps:

• Preheat oven to 400 degrees
• Spray your muffin tin, making sure to coat the insides of the muffin cups well.
• Dice up your veggies and sausage. In a small fry pan quickly cook peppers and onions until soft. Add vegetables and sausage evenly to the muffin tins.
• In a medium-sized bowl crack the eggs. Add milk, garlic, salt, and pepper. Using a whisk, scramble eggs.
• Add egg mixture evenly to muffin tins.
• Sprinkle cheese evenly on the tops of the sausage egg muffin tops.
• Bake for 17-20 minutes or until egg is cooked through all the way.

EASY SAUSAGE MUFFINS

Steps:

• Preheat the oven to 350 degrees. Grease a 12-cup muffin pan and set aside.
• Cook the sausage in a skillet over medium-high heat until no pink color remains. As the sausage cooks, break it up using a potato masher or large fork so that it is crumbly and loose. Drain as much fat as possible from the cooked sausage.
• In a large mixing bowl, combine the eggs, shredded cheese, cooked drained sausage and baking mix. Stir until thoroughly combined.
• Fill muffin cups about 3/4 full. Bake for approximately 20 minutes or until golden brown on top.

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 SAUSAGE MUFFIN CUPS

Steps:

• Preheat oven to 400ºF and spray 6, 12 or 24-size muffin cups; set aside.
• In a skillet over medium heat, cook sausage and breaking down into small pieces. Half way thru cooking (about 3 minutes), add red pepper and mushrooms; sauté for 2 minutes. Add green onions and sauté until sausage is cooked, another 2 minutes. Remove from the heat and drain pork mixture into a colander.
• In a large measuring cup, add beaten eggs, hot sauce, black pepper and salt; whisk to combine.
• In a large bowl, combine sausage mixture, egg mixture and grated cheese; stir until very blended. Divide mixture into muffin cups and transfer to the preheated oven. Bake for 18 to 20 minutes or until a cake tester inserted in the center comes out clean.
• To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=lp_p7Zd-3HU

BREAKFAST SAUSAGE & EGG MUFFIN CUPS

Steps:

• Preheat oven to 350 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
• Heat butter or oil in a medium skillet. Add breakfast sausage and veggies. Cook until sausage is no longer pink and vegetables are tender.
• Place 2 TBS of sausage & veggie mix into each prepared muffin cup. Sprinkle 1 TBS of cheese over sausage and veggies in each muffin cup.
• Crack 10 large eggs into a large bowl. Add milk, paprika, garlic powder, onion powder, salt & pepper. Whisk until well combined. Pour egg mixture into each muffin cup about 3/4 of the way full. (Do not over fill.) Top with green onion slices.
• Place muffin tin onto a large sheet pan (this will prevent any spillage into oven) . Place into preheated oven and bake for 15-20 minutes until eggs are set. Insert a toothpick into center of egg muffin to test for doneness. If it comes out clean, pull them out of oven or leave them in a few minutes longer.
• Remove egg muffins from muffin tin right away so they don't stick. Serve and enjoy.

KETO BREAKFAST SAUSAGE EGG CUPS

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.

BREAKFAST ON THE GO: SAUSAGE EGG CUPS

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.

TEX-MEX BREAKFAST SAUSAGE CUPS

Steps:

• Fry sausage and crumble.
• Generously spray vegetable oil on a muffin tin. Press biscuits into 5 holes to form a cup with edges extending out of top.
• Evenly divide crumbled sausage to each biscuit-formed cup. Beat egg with milk. Spoon 1 tablespoon of egg mixture over sausage. Add 1 tablespoon of salsa onto sausage. Top each with shredded cheese. To prevent any spills, place muffin tin on top of a cookie sheet pan while baking.
• Bake in a 350 degree oven for 17 minutes or until done.
• Note: Can be easily doubled. Purchase another 10.2 oz can of 5 biscuits. (The larger size only has 8 biscuits per can.) For best results use Grands size biscuits only.

SAUSAGE BREAKFAST MUFFINS (4-INGREDIENTS)

Steps:

• Preheat the oven to 350F degrees. Grease a 12-cup muffin pan with non-stick cooking spray; set aside.
• Crumble the sausage into a skillet over medium-high heat and cook until no longer pink. Drain off the fat and set the sausage aside to cool slightly.
• In a large mixing bowl, lightly beat the eggs. Add the shredded cheese, Bisquick, and the fully cooked sausage; mix well.
• Fill the prepared muffin cups about ¾ full with the mixture. Bake for 18-20 minutes, or until golden brown on top.

SAUSAGE EGG MUFFIN CUPS

Steps:

• Preheat the oven to 350 Fahrenheit (175 Celcius) and grease a large size muffin tin.
• In a large bowl, combine everything except the eggs, cheese and chives. Mix well using your hands.
• Using hands soaked in water to prevent sticking, separate the pork mixture into 12 equal portions and press into each muffin cavity, pressing up and over the sides.
• Pop the pork muffin tin into the preheated oven for 10 minutes.
• Meanwhile crack an egg, and separate the yolk from the white. Leave the egg yolk in the shell, and add the egg white to a measuring jug.
• Remove the pork cup from the oven after 10 minutes.
• Add one yolk into each partially cooked pork cup.
• Using the measuring jug, add some egg white into each cup, making sure not to overflow. (Note: you do not have to use all of the egg white)
• Add enough cheese to cover the top of each sausage and egg cup.
• Bake for another 10 minutes (increase this to 15 minutes if you do not want a runny egg yolk).
• After 10 minutes, turn off the oven, but leave the pork and sausage egg cup in the oven for another 5 minutes.
• After 5 minutes of resting, remove from the oven.
• Top with chives and serve.

SAUSAGE STUFFING MUFFINS

Steps:

• Preheat oven to 375°F. Spray 12 regular-size muffin cups with no stick cooking spray. Set aside.
• Cook and crumble sausage in medium skillet on medium heat until no longer pink. Transfer to a paper towel-lined plate and allow to drain. Melt butter in same skillet on medium heat. Add onions; cook and stir 2 to 3 minutes. Add celery and apple; cook and stir just until softened, about 5 minutes. Stir in Sage and Garlic Powder; cook and stir about 1 minute or until fragrant.
• Transfer onion mixture to large bowl. Add cooked sausage, bread cubes, and dried cranberries. Stir in eggs and stock until well mixed and stuffing is moistening. Spoon stuffing mixture into prepared muffin cups. Gently press stuffing into cups and form slightly mounded tops.
• Bake 20 to 22 minutes or until golden. Cool 5 to 10 minutes in pan on wire rack. Run a knife or spatula around each cup to loosen stuffing muffins. Use a spoon to gently release muffins from the cups. Serve warm.