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.
Nutrition Facts : Calories 303 calories, Fat 18g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 774mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.
GRANDS BISCUIT BREAKFAST CASSEROLE RECIPE - (3.8/5)
Provided by á-39535
Number Of Ingredients 7
Steps:
- Brown the sausage, or cube ham ready for the casserole. Whisk together eggs, milk, salt and pepper. Stir in the cooked sausage or cubed ham if using along with the cheese. Spray a 9x13-inch baking dish. If using ham slices or sausage patties, lay them across the bottom of the prepared baking dish. Cut canned biscuits into quarters and fold into the egg mixture. Pour the egg mixture into the baking dish and bake at 350°F for 30-40 minutes or until the biscuits are nicely browned and the eggs set. Allow to cool a few minutes before cutting.
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
BACON & EGG BISCUIT CUPS
Eggs, bacon, and cheese are baked in a biscuit cup for a delicious breakfast, lunch, or dinner.
Provided by TFR1959
Categories Trusted Brands: Recipes and Tips Borden Cheese
Time 28m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces.
- Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.
- Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
- Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
- Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 208.2 calories, Carbohydrate 17.2 g, Cholesterol 104.2 mg, Fat 11.4 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 3.9 g, Sodium 557.5 mg, Sugar 3.2 g
BREAKFAST CUPS
This is easy to make. I haven't tried yet, but think it could be frozen and reheated with good results. This is much better than ordinary sausage biscuits. I am going to try it with whole wheat next to see if that is even better. I adapted this from a cookbook put out by MIA-POW group.
Provided by Senior Lady
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 4
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.
HAM & BISCUIT BREAKFAST CUPS
I love using my grandfather's homemade horseradish in dishes. This particular dish is unique because it also calls for rosemary. I enjoy making these on the weekend and often share with my neighbors. These bites freeze nicely, too. -Danielle Lee, Sewickley, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Stir together biscuit mix and milk to form a soft dough. On a lightly floured surface, pat dough to 1/4-in. thickness; cut 12 biscuits using a floured 3-1/2-in. round cutter. Press each onto bottom and up sides of a greased muffin cup., Divide cheese, green pepper and ham among cups. Whisk together eggs, horseradish, salt and pepper; pour into cups. Sprinkle with rosemary., Bake until eggs are set, 20-25 minutes. Let stand 5 minutes before removing from pan.
Nutrition Facts : Calories 204 calories, Fat 8g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 640mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
GRANDS! BISCUIT TACO CUPS
Make and share this Grands! Biscuit Taco Cups recipe from Food.com.
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a 12-inch skillet, cook ground beef over medium-high heat, stirring frequently until thoroughly cooked; drain.
- Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer uncovered 10 minutes, stirring occasionally, or until ground beef mixture is slightly thickened.
- Meanwhile, spray outside bottom and sides of 8 (6-ounce) custasrd cups lightly with tooking spray. Separate dough into 8 biscuits. Roll or pan each biscuit to form 4-1/2 inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down in ungreased 15x10x1-inch baking pan.
- Bake 14-16 minutes or until deep golden brown.
- Carefully remove biscut cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup. Serve topped with cheese, lettuce, tomato, sour cream and salsa.
Nutrition Facts : Calories 487.8, Fat 21.9, SaturatedFat 8.6, Cholesterol 70.1, Sodium 966.4, Carbohydrate 42.5, Fiber 3.7, Sugar 4.8, Protein 29.2
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