Sausage Cups Food

SAUSAGE CUPS

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.

SAVORY SAUSAGE CUPS

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.

EASY SAUSAGE CUPS (LIKE SAUSAGE STARS)

Steps:

• Preheat Oven to 375.
• Brown sausage and drain well on paper towels.
• Return sausage to skillet and stir in cream cheese until melted.
• Remove from heat and cool slightly.
• Stir in ranch dressing and sharp cheddar cheese.
• Fill scoops with sausage-cheese mixture. Arrange the filled scoops on a cookie sheet or baking pan. For less greasy cups, bake on a wire rack set on top of the cookie sheet.
• Bake 8 to 12 minutes, or until cheese is melted and bubbly.

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.

KETO BREAKFAST SAUSAGE EGG CUPS

Steps:

• Preheat oven to 350 degrees F.
• Spray a muffin tin with non-stick cooking spray.
• Cut the sausage into 12 pieces and form into little cups in the wells of the muffin tin. No need for muffin liners.
• In a blender container, add eggs, heavy cream, onion powder, garlic powder and pepper and blend together on low. You could also whisk everything together in a mixing bowl but the with the blender it combines the ingredients better and it's easier to pour.
• Pour over each piece of sausage and top with a 1/2 slice of cheese per muffin. I like the cut the slices of cheese into fourths. It makes covering the round muffins easier.
• Bake for 20 minutes until the cheese is bubbly. Can be stored in the refrigerator for 3-4 days or you can freeze them for later.
• To reheat, just cook in the microwave for a minute or two.
• To make the ham version, just place a slice of deli ham into the wells of the muffin tin instead of the sausage and continue like the rest of the recipe.

SAUSAGE WONTON CUPS

Steps:

• Preheat the oven to 400 degrees.
• In a medium skillet combine the sausage, cumin and ground cayenne pepper, cooking over medium heat until the sausage is browned and cooked through, breaking up the sausage with a wooden spoon or spatula.
• Fold in the cream cheese and 1 cup of shredded cheese.
• Lightly spray a mini muffin tin with cooking spray. Gently press the wonton wrappers into the muffin pan forming the cups, then spray the cups with cooking spray.
• Divide the sausage mixture between the cups and top with the remaining ¼ cup of cheese.
• Bake 10 minutes or until the wonton wrappers are lightly browned then garnish with thinly sliced green onions or chopped parsley. Serve hot.

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!

TEX-MEX BREAKFAST SAUSAGE CUPS

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.

SAUSAGE WONTON CUPS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomato sauce, garlic powder and basil. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes., Meanwhile, press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 350° until lightly browned, 8-9 minutes. , Spoon sausage mixture into cups. Sprinkle with cheese. Bake until cheese is melted, 5-7 minutes longer. Serve warm. Freeze option: Cool appetizers; freeze them in freezer containers, separating layers with waxed paper. To use, reheat wonton cups in coated muffin pans in a preheated 350° oven until crisp and heated through.

SPICY SAUSAGE WON TON CUPS

Steps:

• Brown sausage in a large skillet over medium high heat, stirring until it crumbles and is no longer pink. Drain on paper towels.
• Combine sausage and next 6 ingredients.
• Coat 4 miniature muffin pans (1 3/4 inch) muffin pans with cooking spray. Place won ton wrappers in pans, using fingers to create fluted shape. Lightly spray wrappers with cooking spray.
• Bake at 350 degrees for 8 minutes, turning pans after 4 minutes.
• Spoon 1 heaping tablespoon filling into each won ton cup.
• Bake at 350 degrees for 9-10 minutes or until browned and throughly heated.
• Remove from pans and serve hot.

BOB EVANS SAUSAGE CUPS

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.

SMOKEY SAUSAGE CUPS

Steps:

• Heat the oven to 400 degrees F. Unfold the pastry on a lightly floured surface. Roll the pastry sheet into a 10x15-inch rectangle. Cut the pastry sheet into 24 (2 1/2-inch) squares. Press the pastry squares into 24 (1 3/4-inch) mini muffin-pan cups.
• Stir the kielbasa, marmalade and mustard in a medium bowl. Spoon about 1 tablespoon kielbasa mixture into each pastry cup.
• Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the parsley before serving.

SAUSAGE SOUP

Steps:

• In a soup pot, cook sausage over medium heat until no pink remains.
• Add onions, celery, and carrots. Cook uncovered for 5 minutes, or until onions are soft.
• Add tomatoes, chicken broth, cabbage, and basil. Bring to a boil. Stir in macaroni, and cover. Simmer for 10 minutes, or until pasta is tender. Season with garlic salt. Serve.