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
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 AND CHEESE BREAKFAST CUPS - SOUTH BEACH DIET
Make and share this Sausage and Cheese Breakfast Cups - South Beach Diet recipe from Food.com.
Provided by papergoddess
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Coat a 6 cup non-stick muffin pan with cooking spray or line with paper baking cups.
- In a medium non-stick skillet, cook the sausage, peppers, and onions for 5 minutes, or until sausage is no longer pink.
- Spoon mixture and cool slightly.
- Stir in eggs and mushrooms.
- Evenly divide mixture into 6 muffin cups; Sprinkle with cheese.
- Bake for 20 minutes, or until egg is set.
SAUSAGE CHEESE BREAKFAST CUPS
A great eye-opener for 2. An easy, night-before fix for breakfast! This recipe clipped from the November 2006 issue of Southern Living magazine.
Provided by Fauve
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cook sausage, cool then crumble into small bits.
- Layer cubed bread, sausage and cheese evently into two greased 8 ounce ramekins or individual souffle dishes.
- Whisk eggs and the next 5 ingredients together.
- Pour egg/milk mixture evenly over cheese in the ramekins.
- Cover chill for 8 hours.
- Let stand at room temperature for 20 minutes before baking.
- Bake at 350 degrees for 20 to 25 minutes or until set.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 195.4, Fat 11.1, SaturatedFat 5.1, Cholesterol 228.3, Sodium 570.7, Carbohydrate 11.2, Fiber 0.6, Sugar 1.3, Protein 12.2
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.
BREAKFAST QUICHE
I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy golden pie, which has lots of cheese and bacon, is a most satisfying entree.-Mark Clark, Twin Mountain, New Hampshire
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 709 calories, Fat 60g fat (35g saturated fat), Cholesterol 290mg cholesterol, Sodium 980mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
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
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