Description
These Breakfast Cups are a quick and delicious way to start your morning. Fluffy biscuits form the base, filled with savory sausage, eggs, and melted Cheddar cheese, perfect for on-the-go breakfasts or brunch.
Ingredients
Units
Scale
- Cooking spray
- 18 refrigerated biscuits (unbaked)
- 8 ounces breakfast sausage
- 7 large eggs
- 1/2 cup milk
- Salt and ground black pepper to taste
- 1 cup mild shredded Cheddar cheese
Instructions
- Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin with cooking spray.
- Cook the breakfast sausage in a skillet over medium heat until fully browned. Drain excess fat and set aside.
- Press each biscuit into the muffin cups to form a cup shape.
- In a bowl, whisk together eggs, milk, salt, and pepper. Stir in cooked sausage and shredded Cheddar cheese.
- Pour the egg mixture evenly into the biscuit-lined cups.
- Bake for 20–25 minutes, or until eggs are set and biscuits are golden brown.
- Let cool for a few minutes before removing from the muffin tin. Serve warm.
Notes
- Customize with vegetables like spinach, bell peppers, or tomatoes for added nutrition.
- These cups can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- For a lower-fat version, use turkey sausage and reduced-fat cheese.
Nutrition
- Serving Size: 1 breakfast cup
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 120mg