Breakfast Egg Cups
These sausage breakfast egg cups are the perfect individually-sized breakfast on the go! Italian sausage and scrambled eggs are topped with cheese and baked in a biscuit crust.
Servings: 12
Ingredients
- 1 can (10 count) refrigerated biscuits like Pillsbury’s
- 1 tablespoon olive oil
- ½ pound ground Italian pork sausage
- 3 large eggs beaten
- salt and freshly ground black pepper to taste
- ½ cup shredded cheddar cheese
- chopped fresh parsley for garnish
Instructions
- Preheat oven to 350˚F.
- Spray a 12-cup muffin tin with cooking spray.
- Flatten each biscuit and place inside each muffin cup, covering the bottom and sides to form a cup. Set aside.
- Heat olive oil in a skillet set over medium-high heat.
- Add pork sausage to the skillet and cook for about 3 to 5 minutes, or until completely browned, breaking up the meat into crumbles as it cooks.
- Pour in the beaten eggs; season with salt and pepper, and cook and stir for 1 minute, or until just scrambled.
- Remove from heat.
- Spoon sausage and egg mixture evenly into each biscuit-cup and top with shredded cheese.
- Bake for 15 minutes.
- Remove from oven. Garnish with parsley and serve.
Nutrition
Serving: 1egg cup | Calories: 133kcal | Carbohydrates: 1g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 221mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
