Baked Sausage Egg Cups Food

MAKE AHEAD SAUSAGE EGG CUPS

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.

BAKED SAUSAGE EGG CUPS

Steps:

• Place the skin-on potatoes in a pot covered with water and bring to a boil. Once boiling, salt the water and boil 10-15 minutes (10 for small and 15 for medium size) or until just short of tender. Poke a fork in and it should be still slightly hard in center.
• Drain and place the potatoes on your cutting board and once cool enough to handle, dice into small half inch or smaller dice. (Slice one way, cut the slices into strips then the strips into cubes).
• In a large skillet or sauté pan, place oil, butter, bell pepper, onion, garlic, salt, pepper, sage and the cut-up potatoes and cook over high turning and flipping with a spatula until browned, about five to ten minutes. Remove from heat and set aside.
• Preheat oven to 400 degrees F.
• In a standard-size muffin pan, liberally spray with kitchen pan spray including the top of the pan.
• Divide the sausage meat between the 12 cups, two ounces per cup to be exact. Press into the center and let the meat run up the sides higher than the edge of the pan (as high as you can). I had a ¼ cup measuring cup that fit perfectly when pressed into each cup for getting the sausage perfect. I sprayed it first with pan spray so it wouldn't stick to the meat.
• Press one tablespoon of the cooked potato mixture into each sausage cup and press in with your thumb.
• Sprinkle on ½ cup of the shredded cheese dividing over the 12 cups. Again, press in with your thumb.
• Test one cup by cracking an egg into it. If the white stays in place, cracks eggs into the remaining cups. If it leaks over the top, press the cups even further to make room for the egg. See note.
• Spray the top of the entire pan with more pan spray and place in the oven for about 10 minutes or until egg is cooked but still has a runny yolk (if that is how you like your eggs).
• Remove from the oven and top the eggs with the remaining ¼ cup of cheese and sprinkle on the parsley.
• Reheat the remaining potatoes if needed and serve one egg cup and the potatoes on the side to each guest.

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 SAUSAGE EGG CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl, combine the ground pork, sage, thyme, maple syrup, salt, pepper, fennel, paprika, and garlic powder. Mix with your hands until evenly combined.
• Divide the sausage mixture evenly between the wells of a 12-cup muffin tin. Using your fingers, press the mixture against the bottom and up the sides of the cups in an even layer that is flush with the tops of the cups.
• Crack 1 egg into each sausage well, then top with tomato slice and season with flaky salt.
• Bake for 30 minutes, or until the sausage is golden brown and cooked through and the egg is set. Remove from the oven and let cool slightly.
• Serve immediately or cool completely and freeze for up to 1 month. To reheat, microwave the cups for x minutes, until warmed through.
• Enjoy!

SAUSAGE AND EGG BREAKFAST CUPS

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.

ITALIAN BAKED EGGS & SAUSAGE

Steps:

• Preheat oven to 350°. In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3-4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13x9-in. baking dish., Dollop ricotta cheese on top of meat mixture. Gently break an egg into a small bowl; slip egg onto ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper and Parmesan cheese., Bake until egg whites are completely set and yolks have begun to thicken but are not hard, 30-35 minutes. Remove from oven; sprinkle with basil., Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Serve immediately with baked eggs.

BAKED SAUSAGE AND EGGS

Steps:

• Brown sausage and drain; set aside.
• Butter casserole dish.
• Sprinkle half grated cheese on top of butter.
• Crack eggs on top of cheese; break yolks.
• Add salt and pepper.
• Pour unwhipped cream over eggs.
• Top with cooked sausage.
• Top with rest of cheese.
• Bake 30 minutes at 350 degrees Fahrenheit.
• Can be made ahead of time.