Sausage Breakfast Cups Pillsbury Recipes

SAUSAGE SCRAMBLE BREAKFAST BISCUITS

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray.
• In 10-inch nonstick skillet, cook sausage over medium heat 7 to 8 minutes, stirring occasionally, until no longer pink. Add eggs and onions; cook 3 to 4 minutes, stirring occasionally, until eggs are set. Remove from heat; stir in hash browns.
• Separate dough into 8 biscuits. Separate each biscuit into 2 layers; press each into 4 1/2-inch round.
• Top biscuit round with generous 1/3 cup egg mixture and 2 pieces cheese. Top with another biscuit round; press edges with fork to seal. Repeat with remaining ingredients. Place on cookie sheet.
• Bake 13 to 18 minutes or until golden brown. Serve immediately.

SAUSAGE BREAKFAST CUPS

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.

SAUSAGE BREAKFAST CUPS

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.

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.

BREAKFAST CUPS

Steps:

• Open the biscuits (I used Grands, but others would do) and pull each apart into two halves. Press the dough into pre-sprayed muffin pans bringing up the edges to the top. The jumbo muffin size works well.
• Mix other ingredients together and spoon into each biscuit.
• Bake in 350 oven until golden brown.