Savory Sausage Cups Recipes

SAUSAGE PHYLLO CUPS

Steps:

• Preheat oven to 350º.
• Cook sausage in a small skillet over medium heat, breaking into small pieces. Remove to paper towel lined plate and let cool.
• Combine cheese and ranch dressing in a medium bowl and add sausage and red pepper flakes. Place phyllo cups on a rimmed baking sheet and fill with sausage mixture.
• Bake for 15 minutes, until cheese has melted. Serve warm.

EASY SAUSAGE CUPS (LIKE SAUSAGE STARS)

Steps:

• Preheat Oven to 375.
• Brown sausage and drain well on paper towels.
• Return sausage to skillet and stir in cream cheese until melted.
• Remove from heat and cool slightly.
• Stir in ranch dressing and sharp cheddar cheese.
• Fill scoops with sausage-cheese mixture. Arrange the filled scoops on a cookie sheet or baking pan. For less greasy cups, bake on a wire rack set on top of the cookie sheet.
• Bake 8 to 12 minutes, or until cheese is melted and bubbly.

SAUSAGE CUPS

Steps:

• 1. Preheat oven according to biscuit directions.
• 2. Brown sausage together and drain well. Mix in Cheese Whiz and stir until melted.
• 3. Spray muffin tins. Split each biscuit in half (if using mini muffin tins, split biscuit into thirds) and press down into greased muffin cups. Spoon sausage mixture into each cup.
• 4. Bake 5-10 minutes until golden.
• 5. You can also drain a can of Rotel tomatoes and add them to the sausage mixture for a slightly spicier sausage cup.

SAVORY SAUSAGE BALLS

Steps:

• In medium bowl, combine egg, sausage, stuffing mix and sage.
• Mix thoroughly.
• Shape into 1 inch balls.
• Add to large skillet.
• Cook over medium heat, turning occasionally, 5-8 minutes or until browned on all sides.
• Remove from skillet.
• Drain on paper towels.
• Drain fat from skillet and discard.
• Add water, ketchup, chili sauce, brown sugar, soy sauce and vinegar to skillet.
• Stir well.
• Return meatballs to skillet and stir to coat.
• Bring to a boil over medium-high heat.
• Cover.
• Reduce heat to medium-low and simmer 30 minutes, stirring occasionally.
• Transfer to chafing dish and serve with wooden picks.
• You can also bake these with the sauce in the oven set at 350 for 30-35 minutes.

BREAKFAST SAUSAGE EGG CUPS RECIPE BY TASTY

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!

SAUSAGE & EGG BREAKFAST CUPS RECIPE BY TASTY

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!