Yummy Sausage Cups Recipes

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.

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!

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.

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:

• Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. In medium bowl, stir Bisquick mix, Italian seasoning and boiling water until well blended. Stir in egg until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup.
• In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce.
• Spoon sausage mixture into dough-lined muffin cups. Sprinkle with cheese.
• Bake 15 to 20 minutes or until golden brown.