AMAZING MUFFIN CUPS
Eggs, sausage, red bell pepper, and cheese are baked in hash brown potato 'cups' for a delicious breakfast that will feed a crowd.
Provided by From the Kitchen at Johnsonville Sausage
Categories Trusted Brands: Recipes and Tips
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
- In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
- Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups.
- In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 8.7 g, Cholesterol 114.2 mg, Fat 18.3 g, Fiber 0.7 g, Protein 11.2 g, SaturatedFat 9.3 g, Sodium 412.6 mg, Sugar 0.3 g
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 SAUSAGE EGG CUPS RECIPE BY TASTY
Here's what you need: ground pork, McCormick® fresh sage, McCormick® fresh thyme, maple syrup, kosher salt, McCormick® ground black pepper, McCormick® Fennel Seeds, McCormick® Paprika, McCormick® Garlic Powder, medium eggs, roma tomato, flaky sea salt
Provided by Chris Salicrup
Categories Breakfast
Yield 12 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 211 calories, Carbohydrate 2 grams, Fat 13 grams, Fiber 0 grams, Protein 17 grams, Sugar 2 grams
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
SAUSAGE EGG MUFFINS
This is a quick and easy morning or afternoon snack. I use the regular size muffin pans but fill them enough 1/3 full, but may adjust the amount of filling to suit your taste.
Provided by SMILEYBLAKE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
- Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 1.6 g, Cholesterol 198.9 mg, Fat 12.6 g, Fiber 0.2 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 251.1 mg, Sugar 0.9 g
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
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3-INGREDIENT CHEESY SAUSAGE BISCUIT CUPS RECIPE
From tablespoon.com
Servings 12Total Time 35 minsCategory BreakfastCalories 220 per serving
- In medium bowl, mix cheese and sausage. Separate dough into 8 biscuits; cut each into 6 pieces; add to bowl, and gently stir with cheese and sausage.
- Divide mixture by placing 3 pieces of biscuit in each muffin cup. Divide any cheese and sausage mixture left in bowl among muffin cups; top with remaining pieces of biscuit.
- Bake 22 to 24 minutes or until golden brown and biscuits are cooked through. Cool in pan 2 minutes. Run knife or metal spatula around edges of cups; remove.
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3.5/5 (91)Category BreakfastServings 8Total Time 55 mins
- 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).
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