Sausage Breakfast Cups Recipes

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SAUSAGE & EGG BREAKFAST CUPS RECIPE BY TASTY



Sausage & Egg Breakfast Cups Recipe by Tasty image

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

1 lb ground sausage, pork, chicken, or turkey
salt, to taste
pepper, to taste
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon dried parsley
6 eggs
shredded cheddar cheese, to taste
spinach, chopped
tomato, diced

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

SAUSAGE BREAKFAST CUPS



Sausage Breakfast Cups image

Get a whole breakfast--eggs, potatoes and sausage--in every bite of these biscuit cups.

Provided by Pillsbury Kitchens

Categories     Breakfast

Time 55m

Yield 8

Number Of Ingredients 13

1/3 lb bulk pork sausage
1 tablespoon all-purpose flour
3/4 cup milk
1/8 teaspoon salt
1/2 teaspoon coarse ground black pepper
2 eggs
1 tablespoon half-and-half
1/2 teaspoon dried parsley flakes
1/8 teaspoon California-style garlic salt or garlic salt
1 tablespoon butter or margarine
1/2 cup frozen southern-style cubed hash-brown potatoes (from 32-oz bag)
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
Fresh parsley, if desired

Steps:

  • 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).
  • Bake 17 to 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 270, Carbohydrate 31 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 6 g, TransFat 0 g

BREAKFAST CUPS



Breakfast Cups image

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

cooking spray
18 refrigerated biscuits (unbaked)
8 ounces breakfast sausage
7 large eggs
½ cup milk
salt and ground black pepper to taste
1 cup mild shredded Cheddar cheese

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

SAVORY SAUSAGE CUPS



Savory Sausage Cups image

Quick and easy appetizer using Jimmy Dean® pork sausage, cream cheese, and vegetables make a tasty one-bite treat for any get-together. Serve hot or at room temperature.

Provided by Happyschmoopies

Categories     Appetizers and Snacks     Pastries

Time 1h5m

Yield 48

Number Of Ingredients 7

1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
1 (8 ounce) package cream cheese, softened
4 ounces garden vegetable cream cheese, softened
1 cup shredded Cheddar cheese
¼ cup finely chopped red bell pepper
¼ cup finely chopped green onion
2 (8 ounce) packages crescent roll sheets

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.

Nutrition Facts : Calories 71.1 calories, Carbohydrate 4.1 g, Cholesterol 9.9 mg, Fat 5.2 g, Protein 1.7 g, SaturatedFat 2.5 g, Sodium 112 mg, Sugar 0.9 g

BREAKFAST SAUSAGE EGG CUPS RECIPE BY TASTY



Breakfast Sausage Egg Cups Recipe by Tasty image

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

1 lb ground pork
1 tablespoon McCormick® fresh sage, minced
1 teaspoon McCormick® fresh thyme, minced
2 tablespoons maple syrup
2 ½ teaspoons kosher salt
½ teaspoon McCormick® ground black pepper
1 teaspoon McCormick® Fennel Seeds, ground
1 teaspoon McCormick® Paprika
1 teaspoon McCormick® Garlic Powder
12 medium eggs
1 roma tomato, thinly sliced
flaky sea salt, to taste

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



Sausage Breakfast Cups image

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

1/3 cup bulk sausage
1 tablespoon all-purpose flour
3/4 cup milk
1/8 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
2 eggs
1 tablespoon half-and-half
1/2 teaspoon dried parsley flakes
1/8 teaspoon garlic salt
1 tablespoon butter or 1 tablespoon margarine
1/2 cup frozen southern-style cubed hash brown
1 (16 1/3 ounce) can pillsbury grands homestyle refrigerted refrigerated buttermilk biscuits
fresh parsley, if desired

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



Tex-Mex Breakfast Sausage Cups image

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

1 (10 1/4 ounce) Pillsbury Grands refrigerated buttermilk biscuits (5 to a can)
1/2 lb sausage
1 egg
1 teaspoon milk
1/3 cup salsa (mild or hot)
1/2 cup cheddar cheese, shredded

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

BREAKFAST BISCUIT CUPS



Breakfast Biscuit Cups image

The first time I made these biscuit cups, my husband and his assistant basketball coach came in as I was pulling them out of the oven. They loved them! -Debra Carlson, Columbus Junction, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

1/3 pound bulk pork sausage
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/2 teaspoon pepper, divided
3/4 cup plus 1 tablespoon 2% milk, divided
1/2 cup frozen cubed hash brown potatoes, thawed
1 tablespoon butter
2 large eggs
1/8 teaspoon garlic salt
1 can (16.3 ounces) large refrigerated flaky biscuits
1/2 cup shredded Colby-Monterey Jack cheese

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.

FESTIVE SAUSAGE CUPS



Festive Sausage Cups image

When I used prepared pie crust for this recipe, it's even easier to form and fill these individual sausage cups. They are a savory and filling snack. Come Thanksgiving and Christmas, my family is especially delighted to see them. - Gail Watkins, South Bend, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 dozen.

Number Of Ingredients 12

Pastry for double-crust pie (9 inches)
1 pound bulk spicy pork sausage
6 green onions, chopped
1 tablespoon butter
1/2 cup chopped canned mushrooms
1/4 cup sliced pimiento-stuffed olives
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 cups heavy whipping cream
1 cup shredded Swiss cheese
Chopped stuffed olives

Steps:

  • On a lightly floured surface, roll pastry to 1/8-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Press onto the bottom and up the sides of a greased miniature muffin cups. Bake at 400° for 6-8 minutes or until lightly browned. Remove from pans to cool on wire racks. , In a large skillet, cook sausage until no longer pink; drain well and set aside. In the same skillet, saute onions in butter until tender. Add mushrooms, sliced olives, salt and pepper. Sprinkle with flour. Add cream; bring to a boil, stirring constantly. Stir in sausage. Reduce heat; simmer until thickened, about 5-10 minutes, stirring constantly. , Spoon into pastry cups; sprinkle with cheese. Place on ungreased baking sheets. Bake at 350° for 10 minutes or until cheese is melted. Sprinkle with chopped olives. Serve hot.

Nutrition Facts : Calories 326 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 430mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 6g protein.

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From spaceshipsandlaserbeams.com


BAKED SAUSAGE EGG CUPS - A FAMILY FEAST®
2019-01-18 Preheat oven to 400 degrees F. In a standard-size muffin pan, liberally spray with kitchen pan spray including the top of the pan. Divide the sausage meat between the 12 cups, two ounces per cup to be exact. Press into the center and let the meat run up the sides higher than the edge of the pan (as high as you can).
From afamilyfeast.com


AMAZING MUFFIN CUPS - JOHNSONVILLE.COM
Directions. Prepare sausage according to package instructions; cut into 1/2-inch coin-slice pieces and set aside. In a bowl, combine the hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press potato mixture onto sides and bottom of muffin cups. Bake at 400°F for 12 minutes or until lightly browned.
From johnsonville.com


SAUSAGE BREAKFAST CASSEROLE - SPEND WITH PENNIES
Instructions. Preheat oven to 350°F (if baking immediately). Grease a 9x13 pan or a 3qt casserole dish. If using breakfast sausage links, cut the breakfast sausages into 4 pieces about ½-inch long. Place sausages in a large skillet and cook over …
From spendwithpennies.com


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