SAUSAGE BREAKFAST CUPS
Get a whole breakfast--eggs, potatoes and sausage--in every bite of these biscuit cups.
Provided by Pillsbury Kitchens
Categories Breakfast
Time 55m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 270, Carbohydrate 31 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 6 g, TransFat 0 g
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
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.
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.
SAUSAGE BREAKFAST CUPS
Make and share this Sausage Breakfast Cups recipe from Food.com.
Provided by grandma2969
Categories Breakfast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375*.
- In 10" 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 tsp of pepper,.
- Remove from heat, set aside.
- In small bowl, beat eggs, half and half, parsley flakes, garlic salt and remaining 1/4 tsp of pepper with wire whisk until well blended, set aside.
- In another 10" nonstick skillet, melt 1/2 tbls 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 tbls butter into potatoes.
- Pour egg mixture over potatoes, cook, folding potatoes into egg mixture, just until firm and moist.
- Remove from heat and set aside.
- Seperate dough into 8 biscuits, place each biscuit in ungreased 2 3/4x1 1/4" muffin cup. Firmly press dough in bottom and up side of each cup, formimg a 1/2" rim.
- Spoon potatoe mixture evenly into dough lined cups.
- Spoon sausage mixture evenly over potato mixture( cups will be very full)
- Bake at 375* for 17-22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes, remove from muffin cups, if desired, garnish each with fresh parsley.
Nutrition Facts : Calories 261.5, Fat 12.8, SaturatedFat 4.1, Cholesterol 60.6, Sodium 748.4, Carbohydrate 30.7, Fiber 1.2, Sugar 4.9, Protein 6.4
EGG AND SAUSAGE BREAKFAST RING
Make and share this Egg and Sausage Breakfast Ring recipe from Food.com.
Provided by CookingONTheSide
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees F; Spray large cookie sheet with cooking spray.
- In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5-8 minutes or until thoroughly cooked; drain.
- Stir in bell pepper; cook until tender.
- Remove from pan.
- In small bowl, beat 5 eggs, the salt and pepper.
- Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center.
- Cook until eggs are set but still moist.
- Stir in sausage mixture and cream cheese.
- Unroll both cans of dough.
- Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal.
- Spoon egg mixture down center to within 1/2-inch of edges.
- Sprinkle with cheese.
- Starting at longest side, roll up; press edges to seal.
- Shape into a circle; pinch ends to seal.
- Cut six 2-inch slits around top of dough.
- Brush dough with egg; sprinkle with sesame seed.
- Bake 25-30 minutes or until deep golden brown.
Nutrition Facts : Calories 381.9, Fat 19.3, SaturatedFat 8, Cholesterol 231.6, Sodium 525, Carbohydrate 30.9, Fiber 2.4, Sugar 3.1, Protein 20.1
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
TEX-MEX BREAKFAST SAUSAGE CUPS
OUT OF THIS WORLD DELICIOUS!! Incredible flavor! Quick and easy! Great fix-ahead item for busy people. Freeze, then microwave. Pretty muffin cup to serve overnight guests for breakfast!
Provided by Seasoned Cook
Categories Breakfast
Time 27m
Yield 5 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 397.9, Fat 25.7, SaturatedFat 9.2, Cholesterol 76.1, Sodium 1183.6, Carbohydrate 27.6, Fiber 0.7, Sugar 4.9, Protein 13.7
SAUSAGE CUPS
One morning in Sunday School one of the ladies brought these in. We all loved them. After begging for the recipe I have made these at home and even my picky 9 year old ate 4. I have changed it a little from the original recipe.. I just cant seem to help myself.
Provided by Sally Lyn
Categories Breakfast
Time 23m
Yield 24 biscuits
Number Of Ingredients 4
Steps:
- Preheat oven to 350 Crumble sausage into microwave safe container and microwave on high for 2 minutes.
- Stir and return to microwave and cook one minute more.
- Beat and add eggs to sausage.
- cook another 1 to 2 minutes.
- While sausage is cooking separate each biscuit into three section (using flaky sections as a guide).
- Place one section in each cup in a muffin pan.
- Make indentions in dough.
- While sausage-egg mixture is still hot add cheddar cheese and mix well.
- Recipe calls for 1 cup I usually add more.
- Using teaspoon, fill biscuit dough with sausage, egg and cheese mixture.
- Bake approx 8 minutes or until done.
- Watch the bottom do not let it burn.
- Makes 24 biscuits.
- I use muffin tins that have 12 muffins per tin. The trick is. (and it's not easy mind you) to separate each of the biscuits into three pieces. Even if you have just one strip of the Grands biscuits you can make a cup. FYI - I have been using 6 eggs to make it lately and my husband says they are better that way. I also like it better if I use Jimmy Dean Maple sausage.
- The original recipe says to cook it according to Grands directions but I found with my oven that if I cook it that long the bottom will burn.
Nutrition Facts : Calories 74.9, Fat 5.9, SaturatedFat 2.2, Cholesterol 54, Sodium 136.8, Carbohydrate 0.1, Sugar 0.1, Protein 5
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