Tex Mex Breakfast Sausage Cups Recipes

Steps:

• Combine sour cream, green onions, sun-dried tomatoes, cilantro, and 1/2 teaspoon Tex-Mex seasoning; set aside., Squeeze hash brown potatoes dry with paper towel to remove excess liquid. In a large bowl, combine potatoes, bread crumbs, cheese, salt and remaining Tex-Mex seasoning., On an electric griddle, heat 3 tablespoons oil over medium-high heat. Drop potato mixture by 2/3 cupfuls into oil; press to flatten slightly. Fry, adding oil as needed, until crisp and golden brown, 5-7 minutes. Drain on paper towels; keep warm., On same griddle, heat remaining oil over medium heat. Break eggs, one at a time, onto griddle. Reduce heat; cook until whites are set and yolks have begun to thicken. Flip eggs if desired; cook to desired doneness., To assemble, top each potato patty with an egg, salsa, bacon and sour cream mixture. If desired, sprinkle with green onions.

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.

Steps:

• In a medium sized cast iron skillet, brown the sausages.
• Pour the beaten eggs over the browned sausage, salt and pepper the eggs, and cover.
• Turn heat to low and let slowly cook until the eggs are set.
• Break the can of refried beans into small chunks and place around on top of set eggs.
• Cover and let heat up for about 3 minutes.
• With a spatula, spread the refried beans over the eggs until even (they're difficult to spread if you don't warm them first).
• Mix together the dressing and salsa and pour over the refried beans.
• Sprinkle cheese over all and put in the oven on 375 until the cheese melts.

Steps:

• In a large skilled cook the chorizo over medium heat until browned and done.
• Drain reserving 3 T.
• drippings, setting sausage aside.
• Return drippings to the pan and over medium heat saute the onions and garlic for 4-5 minutes.
• Add the chiles and stir well.
• Add the potatoes, reduce heat to medium low and cook for 20 minutes, stirring often.
• Add the tomatoes to heat through.
• Spoon onto plates, top with eggs and offer salsa at the table.
• Garnish with chopped cilantro and cheese if you wish.

Steps:

• Brown meat with spices. Then add onion and tomatoes with green chiles and cook until meat is browned.
• Butter 9"x13" casserole pan. Layer in hash brown potatoes and meat. Sprinkle with salt and pepper.
• Mix eggs and cheese and pour on top of the meat.
• Bake in 350ºF. oven for 40 to 45 minutes or until lightly brown. Serve with sour cream and salsa on top.

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.