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Recipe idea: Sausage, egg and cheese biscuit cups

Categories: Cooking, recipes

4 comments

I was cleaning out the refrigerator yesterday, and I noticed I had some biscuits and some sausage that had just about outlived their usefulness, and I didn’t want to waste them. I wasn’t sure what to do with them (other than just making sausage and biscuits), and then I remembered muffin tin cooking is all the rage, so I thought I’d give it a shot.

I wasn’t sure what I was doing, but they actually turned out pretty well, so I thought I’d share.

Sausage, egg and cheese biscuit cups
Ingredients:

3 large eggs
3 tbsp half-and-half
1/4 cup shredded sharp cheddar cheese (or what you have on hand, I used cheddar and jack)
1/2 lb. cooked sausage
Salt and pepper to taste
1/4 tsp. mustard powder
1 can of whomp* biscuits, (I had Pillsbury Grands on hand, so I separated each biscuit into 2 layers because they’re big).

Directions:

1.    Preheat the oven to 375° F. Spray a muffin tin with cooking spray
2.    In a medium bowl, combine the eggs, half-and-half, mustard, salt and pepper and whisk together
3.    Flatten each biscuit into a larger flat circle and place into a cup in the prepared muffin tin. Press the dough into the bottom of each cup and up the sides.
4.    Divide the sausage and cheese evenly into each cup
5.    Divide the egg mixture evenly between each cup and carefully pour over sausage and cheese, but not too full.

Bake 15-20 minutes until biscuits are brown and eggs are set.

I was thinking these would be a good, quick breakfast during the week, but as it turns out, people have been eating them all day around here, so I guess they’re good any time?

I’d like to try some more things in the the muffin tin, do you have any favorite recipes?

(* What? You know, whomp biscuits - you know, the ones you whomp on the counter to open…)


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4 comments so far...

  • I don’t have a specific recipe, but I have made meatloaf muffins before. They cook a lot faster and once cooled, you can wrap them in saran wrap and freeze them for a fast dinner another time. I usually make them with tater tots and serve with carrot sticks for an easy meal.

    Breakfast biscuits look great, I’ll have to try them.

    Ami  |  February 11th, 2013 at 11:09 am

  • Yum! That sounds good! Will have to try! I was just posting about breakfast yesterday.

    I use a recipe from Rachel Ray for meatloaf in muffin tins.
    http://www.foodnetwork.com/recipes/rachael-ray/meatloaf-muffins-with-barbecue-sauce-recipe/index.html

    It’s perfect because the portions are easy - 1 or 2 muffins. I mean, it’s weird to make “meat muffins,” but the recipe is delicious!

    el-e-e  |  February 13th, 2013 at 8:51 am

  • I tried this recipe today and my kids absolutely loved them! It is very yummy and great for breakfast, lunch or dinner. My 7 year old son said they should be called “POP” biscuits because thats the sound they make when you “whomp” them on the counter.

    Nina  |  February 18th, 2013 at 8:10 pm

  • I love the cupcake cooking, too!

    I have tried my meatloaf in cupcakes, but, as my husband prefers ours stuffed with provel (cheese), it doesn’t quite work as well as a loaf does, since it’s harder to get a decent amount of cheese into the small cavity.

    I love using biscuits and crescent rolls for cooking, but, I’ve also done a breakfast cupcake like this:

    http://www.marthastewart.com/330179/bacon-egg-and-toast-cups

    MistressOfTheDorkness  |  March 1st, 2013 at 12:55 pm

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