Best 4 Breakfast Sausage Egg Cups Recipe By Tasty Recipes
Kickstart your day with a delightful and protein-packed breakfast treat – Breakfast Sausage Egg Cups! These individual cups are a symphony of flavors and textures, combining the savory goodness of breakfast sausage, fluffy eggs, and a medley of vegetables. Perfect for busy mornings or meal prepping, these egg cups offer a convenient and delicious grab-and-go option.
Our collection of recipes includes variations that cater to diverse dietary preferences and taste buds. From the classic combination of sausage, eggs, and cheese to creative options like spinach and feta or bell pepper and black bean, there's a recipe for every palate.
These egg cups are not only delicious but also incredibly versatile. Serve them as a hearty breakfast, a satisfying brunch, or even as a protein-rich snack. You can customize them with your favorite toppings, such as salsa, avocado slices, or a sprinkle of chives.
With minimal prep time and effortless cooking, these Breakfast Sausage Egg Cups are a lifesaver for busy mornings. Simply mix the ingredients, pour them into muffin cups, and bake until golden brown. You can even make them ahead of time and reheat them throughout the week.
Whether you're a seasoned cook or a novice in the kitchen, our detailed recipes and step-by-step instructions will guide you through the process seamlessly. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the perfect Breakfast Sausage Egg Cups that will tantalize your taste buds and fuel your day with energy!
BREAKFAST SAUSAGE EGG CUPS RECIPE BY TASTY
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
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
BREAKFAST BISCUIT CUPS
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.
BREAKFAST CUPS
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
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
SAUSAGE & EGG BREAKFAST CUPS RECIPE BY TASTY
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
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
Tips:
- For a crispier sausage, cook it in a skillet over medium heat until browned before adding it to the muffin cups.
- If you don't have muffin cups, you can use a greased 9x13 inch baking dish instead. Just increase the baking time to 20-25 minutes.
- To make ahead of time, cook the sausage and eggs according to the recipe and then let cool completely. Store in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes, or until heated through.
- These sausage egg cups can also be frozen. To freeze, cook according to the recipe and then let cool completely. Place in a freezer-safe bag or container and freeze for up to 2 months. When ready to serve, thaw overnight in the refrigerator and then reheat in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes, or until heated through.
Conclusion:
These sausage egg cups are a delicious and easy-to-make breakfast option that can be enjoyed by people of all ages. They're perfect for busy mornings when you don't have a lot of time to cook, and they're also great for meal prep. You can make a batch of these sausage egg cups on the weekend and then reheat them throughout the week for a quick and easy breakfast or snack. So next time you're looking for a tasty and convenient breakfast option, give these sausage egg cups a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
