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Sausage Egg Cups

Sausage Egg Cups
Sausage Egg Cups
5.0 / 5  (2 votes, 0 reviews )

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


  1. 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.

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