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Wed, Apr 24 2013 post by Deborah From tasteandtellblog

Sausage Egg Cups

These delicious Sausage Egg Cups are perfect for breakfast, brunch and getting your troops out of bed. Quick and easy wins! Click here to see the full recipe

Sausage Egg Cups

There is nothing I like better than one of those lazy mornings when there is nothing pressing to do and you can take your time with everything in the morning - especially breakfast. Now, with 3 young children, those mornings are few and far between, but I guess that's an even better reason to cherish them when they do happen!!

One of my favorite things to do on those mornings is to make a really delicious, hearty breakfast. And that is exactly what these Sausage and Egg cups are. And really, they are so easy that they could even be made on a normal morning. But no matter when you make them, they are sure to be a hit! Here is how you make them:

 

 

Sausage Egg Cups

A simple ingredient list - just 6 Rhodes Texas Rolls, eggs, bulk breakfast sausage and shredded cheese.

 

 

Sausage Egg Cups

Start by rolling out the rolls to a circle about 6 inches in diameter.

 

 

Sausage Egg Cups

Place each of the rolled out rolls in a greased jumbo muffin tin, pressing the edges up the sides of the cups.

 

 

Sausage Egg Cups

Whisk together the eggs and set them aside.

 

 

Sausage Egg Cups

In a skillet, cook the sausage, breaking it up as it cooks, until cooked through.

 

 

Sausage Egg Cups

Pour in the eggs and cook them until they are starting to set, but not all of the way cooked through.

 

 

Sausage Egg Cups

Spoon the egg and sausage mixture evenly over the rolls. Bake in a preheated oven for about 15 minutes.

 

 

Sausage Egg Cups

Remove from the oven and top each cup with cheese. Return to the oven and cook until the cheese is melted, about 2-3 minutes longer. That's it - easy peasy!!

 

 

Sausage Egg Cups  

Sausage Egg Cups

Makes 6 servings

6 Rhodes Texas Rolls, slightly thawed but still cold
4 large eggs
6 oz bulk breakfast sausage
3/4 cup shredded cheddar cheese

Preheat the oven to 350F. Grease a 6 cup jumbo muffin tin. Set aside. Take each of the rolls and roll them out into a circle about 6 inches in diameter. Transfer to the muffin cups, pressing the dough up the sides as needed. Heat a skillet over medium-high heat and add the sausage. Cook, breaking it up as it cooks, until browned and cooked through.

While the sausage is cooking, lightly whisk the eggs together. When the sausage is done, pour the eggs over and cook, stirring, until they are starting to set up but have not cooked all of the way through. Spoon an equal amount into each of the prepared cups. Bake for 15 minutes, or until the filling has set and the cup is starting to brown.

Remove from the oven and top with cheese. Return to the oven and cook until the cheese is melted, another 2-3 minutes. Serve topped with salsa, if desired.

Posted in Deborah
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Sausage Egg Cups

Servings: 6 | Skills: Beginning | Prep Time: 30 min (not including thaw time) | Bake Time: 15 min

Sausage Egg Cups
5.0 / 5  (1 vote, 2 reviews )

Ingredients

6 Rhodes Texas Rolls, slightly thawed but still cold 
4 large eggs 
6 oz bulk breakfast sausage 
3/4 cup shredded cheddar cheese 

Instructions

Preheat the oven to 350F. Grease a 6 cup jumbo muffin tin. Set aside. Take each of the rolls and roll them out into a circle about 6 inches in diameter. Transfer to the muffin cups, pressing the dough up the sides as needed.

Heat a skillet over medium-high heat and add the sausage. Cook, breaking it up as it cooks, until browned and cooked through.

While the sausage is cooking, lightly whisk the eggs together. When the sausage is done, pour the eggs over and cook, stirring, until they are starting to set up but have not cooked all of the way through.

Spoon an equal amount into each of the prepared cups.

Bake for 15 minutes, or until the filling has set and the cup is starting to brown.
Remove from the oven and top with cheese. Return to the oven and cook until the cheese is melted, another 2-3 minutes. Serve topped with salsa, if desired.

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