Hey there! So, last Sunday I had one of those mornings where everything felt a bit rushed and chaotic. With Alex sighing dramatically because he couldn't find his soccer jersey and Sarah just waking up complaining about breakfast for the millionth time (kids, right?), I needed something quick but satisfying. Enter the sausage breakfast egg cups. This easy-peasy recipe is perfect for when you want a hearty breakfast without a lot of fuss, and the best part? The kids love it! If you're a fan of easy morning meals, you might also enjoy this creamy mango banana smoothie.
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Why you’ll love this recipe
- Quick and easy to prepare – ready in just 30 minutes.
- Perfect sausage and egg combination, making it a protein powerhouse.
- Kid-approved, Alex and Sarah can't get enough!
- Minimal cleanup, perfect for those "everything's a mess" mornings.
- Easily customizable with favorite veggies or cheeses.
- Great for meal prep, making busy mornings a breeze.
Ingredients
- 1 can (10 count) refrigerated biscuits
- 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
Step-by-step instructions
- Preheat your 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 – kind of like a mini pancake. Set aside.
- Heat olive oil in a skillet over medium-high heat.
- Add pork sausage and cook for about 3 to 5 minutes, until nicely browned, breaking up the meat into tasty crumbles.
- Pour in the beaten eggs; season with salt and pepper. Cook and stir for about a minute, just until they're scrambled.
- Remove from heat.
- Spoon the sausage and egg mixture evenly into each biscuit cup and top with some shredded cheddar cheese.
- Bake for 15 minutes.
- Remove from oven, garnish with parsley, and serve. Trust me, they’ll disappear fast!
Recipe tips & variations
- Trying to avoid soggy biscuits? Make sure your biscuits are flattened enough to cook evenly but not too thin to prevent tearing.
- Feel like adding some veggies? Diced bell peppers, onions, or spinach would be a great twist.
- Cheese lovers rejoice! Swap the cheddar with your favorite cheese – think mozzarella or pepper jack for a spicy kick!
- Ever tried using different meats? Chicken sausage or bacon works just as well for a different vibe.
Storage & reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to three days.
- Freezing: Yes, you can freeze them! Wrap them individually, then store them in a freezer bag. They'll last for about a month.
- Reheating: Quick pop in the microwave for about 30 seconds or back in the oven at 350˚F for about 5 minutes will bring them back to life.
FAQs
Can I make breakfast egg cups ahead of time and reheat them later?
Definitely! They're perfect for meal prep. Store them in the fridge and simply reheat as needed.
What type of sausage works best for these breakfast egg cups?
I love Italian pork sausage for that spicy kick, but any ground sausage will do, even turkey or chicken.
How do I keep the biscuit crust from getting soggy?
Ensure the biscuits aren't too thick and avoid overfilling them with wet ingredients.
Can I freeze breakfast egg cups for meal prep?
Yes! Wrap them up and freeze for up to a month. Reheat in the microwave or oven when you need a quick breakfast fix.
Recipes you may like
- Gluten-free lemon crinkle cookies – A sweet, tangy treat.
- Pineapple green smoothie – Refreshing and perfect with breakfast.
- Creamy mango banana smoothie – Quick and refreshing.
I hope you enjoy making these sausage breakfast egg cups as much as I did. They're pretty much foolproof and add such a twist to our usual breakfast routine. Let me know how they turn out for you, and don't forget to snap a picture and share it!
Happy cooking! 😃
Anna
Print
Sausage Breakfast Egg Cups
- Total Time: 30 minutes
- Yield: 12 cups 1x
- Diet: None
Description
A quick and easy sausage breakfast egg cups recipe that kids will love.
Ingredients
- 1 can (10 count) refrigerated biscuits
- 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 your 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 – kind of like a mini pancake. Set aside.
- Heat olive oil in a skillet over medium-high heat.
- Add pork sausage and cook for about 3 to 5 minutes, until nicely browned, breaking up the meat into tasty crumbles.
- Pour in the beaten eggs; season with salt and pepper. Cook and stir for about a minute, just until they're scrambled.
- Remove from heat.
- Spoon the sausage and egg mixture evenly into each biscuit cup and top with some shredded cheddar cheese.
- Bake for 15 minutes.
- Remove from oven, garnish with parsley, and serve. Trust me, they’ll disappear fast!
Notes
- Trying to avoid soggy biscuits? Make sure your biscuits are flattened enough to cook evenly but not too thin to prevent tearing.
- Feel like adding some veggies? Diced bell peppers, onions, or spinach would be a great twist.
- Cheese lovers rejoice! Swap the cheddar with your favorite cheese – think mozzarella or pepper jack for a spicy kick!
- Ever tried using different meats? Chicken sausage or bacon works just as well for a different vibe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 70mg
