Yummy Sausage Cups Recipes

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SAVORY SAUSAGE CUPS



Savory Sausage Cups image

Quick and easy appetizer using Jimmy Dean® pork sausage, cream cheese, and vegetables make a tasty one-bite treat for any get-together. Serve hot or at room temperature.

Provided by Happyschmoopies

Categories     Appetizers and Snacks     Pastries

Time 1h5m

Yield 48

Number Of Ingredients 7

1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
1 (8 ounce) package cream cheese, softened
4 ounces garden vegetable cream cheese, softened
1 cup shredded Cheddar cheese
¼ cup finely chopped red bell pepper
¼ cup finely chopped green onion
2 (8 ounce) packages crescent roll sheets

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Add sausage to a frying pan over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and let cool.
  • Combine regular and vegetable cream cheese, Cheddar cheese, bell pepper, green onion, and cooled, crumbled sausage in a bowl. Mix well and set aside.
  • Unroll 1 crescent dough sheet and press into a 9x12-inch rectangle. Cut 6 rows across and 4 rows vertically to yield 24 squares. Repeat with the second package of dough.
  • Place 1 square in each cup of two nonstick 24-cup mini muffin tins, pressing it into the bottom and up the sides.
  • Drop 1 heaping teaspoon of sausage filling into each cup. Filling should be up to the top of the cup, but you do not need to press it down.
  • Bake in the preheated oven until the dough is golden brown, 11 to 13 minutes.
  • Cool for 5 minutes in the tins before removing to a platter.

Nutrition Facts : Calories 71.1 calories, Carbohydrate 4.1 g, Cholesterol 9.9 mg, Fat 5.2 g, Protein 1.7 g, SaturatedFat 2.5 g, Sodium 112 mg, Sugar 0.9 g

EASY SAUSAGE PHYLLO CUPS



Easy Sausage Phyllo Cups image

A crispy phyllo cup filled with a creamy sausage filling makes an easy sausage appetizer for game nights, holidays and tailgates!

Provided by Courtney

Categories     Appetizer

Time 1h27m

Number Of Ingredients 5

1 lb breakfast sausage ((hot or mild))
8 ounces cream cheese (cubed)
10 oz Rotel (diced tomatoes and green chilies)
45 phyllo cups (frozen)
2 tbsp chives (diced (optional garnish))

Steps:

  • Preheat oven to 350° F. Line a baking sheet with 45 phyllo cups. Set aside.
  • In a large skillet over medium heat, brown and crumble the breakfast sausage until no pink remains.
  • Reduce heat to low and add in cubed cream cheese, stirring until cream cheese is fully melted.
  • Drain excess liquid from Ro-Tel and add in to the creamy sausage mix, stirring to mix well.
  • Use a small spoon to fill each phyllo cup with about a tablespoon of the sausage filling.
  • Bake for 12-15 minutes or until lightly golden and bubbling hot.
  • Serve warm (also delicious room temperature). Store any extras in the refrigerator, covered, and reheat before serving.

Nutrition Facts : Calories 61 kcal, Carbohydrate 2 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 13 mg, Sodium 88 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

BREAKFAST CUPS



Breakfast Cups image

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

cooking spray
18 refrigerated biscuits (unbaked)
8 ounces breakfast sausage
7 large eggs
½ cup milk
salt and ground black pepper to taste
1 cup mild shredded Cheddar cheese

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

ITALIAN SAUSAGE CUPS



Italian Sausage Cups image

Here's a delicious sausage cups recipe made using Original Bisquick® mix and Italian sausage that's ready in 50 minutes - perfect appetizer for Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 24

Number Of Ingredients 8

1 1/2 cups Original Bisquick™ mix
1/2 teaspoon Italian seasoning
2 tablespoons boiling water
1 egg
1/2 lb bulk mild Italian sausage
1/4 cup chopped onion
1/3 cup tomato pasta sauce
1/2 cup shredded mozzarella cheese (2 oz)

Steps:

  • Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. In medium bowl, stir Bisquick mix, Italian seasoning and boiling water until well blended. Stir in egg until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup.
  • In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce.
  • Spoon sausage mixture into dough-lined muffin cups. Sprinkle with cheese.
  • Bake 15 to 20 minutes or until golden brown.

Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 210 mg, Sugar 0 g, TransFat 0 g

BOB EVANS SAUSAGE CUPS



Bob Evans Sausage Cups image

Make and share this Bob Evans Sausage Cups recipe from Food.com.

Provided by Shelby Jo

Categories     Breakfast

Time 35m

Yield 30 cups

Number Of Ingredients 5

1 lb sausage
1 (16 ounce) package wonton wrappers
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
1/2 cup ranch dressing

Steps:

  • Preheat oven to 350. Crumble sausage in medium sized skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain. Spray mini muffin tins and insert wonton wrappers to form a small cup. Bake 5 minutes in preheated oven. Allow wrappers to cool. Mix sauasage, cheeses, and ranch together. Fill wonton wrappers. Bake 10 minutes until bubbly.

Nutrition Facts : Calories 141.1, Fat 9, SaturatedFat 3.4, Cholesterol 18.8, Sodium 311.8, Carbohydrate 9.5, Fiber 0.3, Sugar 0.1, Protein 5.2

SAUSAGE CUPS



Sausage Cups image

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

1 lb bulk sausage
1 can flaky Pillsbury Grands refrigerated buttermilk biscuits
1 cup sharp cheddar cheese
4 eggs

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

FESTIVE SAUSAGE CUPS



Festive Sausage Cups image

When I used prepared pie crust for this recipe, it's even easier to form and fill these individual sausage cups. They are a savory and filling snack. Come Thanksgiving and Christmas, my family is especially delighted to see them. - Gail Watkins, South Bend, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 dozen.

Number Of Ingredients 12

Pastry for double-crust pie (9 inches)
1 pound bulk spicy pork sausage
6 green onions, chopped
1 tablespoon butter
1/2 cup chopped canned mushrooms
1/4 cup sliced pimiento-stuffed olives
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 cups heavy whipping cream
1 cup shredded Swiss cheese
Chopped stuffed olives

Steps:

  • On a lightly floured surface, roll pastry to 1/8-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Press onto the bottom and up the sides of a greased miniature muffin cups. Bake at 400° for 6-8 minutes or until lightly browned. Remove from pans to cool on wire racks. , In a large skillet, cook sausage until no longer pink; drain well and set aside. In the same skillet, saute onions in butter until tender. Add mushrooms, sliced olives, salt and pepper. Sprinkle with flour. Add cream; bring to a boil, stirring constantly. Stir in sausage. Reduce heat; simmer until thickened, about 5-10 minutes, stirring constantly. , Spoon into pastry cups; sprinkle with cheese. Place on ungreased baking sheets. Bake at 350° for 10 minutes or until cheese is melted. Sprinkle with chopped olives. Serve hot.

Nutrition Facts : Calories 326 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 430mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 6g protein.

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