Ingredients for Breakfast Biscuit Cups
- Breakfast Sausage
- 1/2 medium yellow onion, chopped
- 6 large eggs
- Cheddar Cheese
- Flakey Biscuits
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How to Make Breakfast Biscuit Cups
- Preheat oven to 400°F (200°C).
- In a medium non-stick skillet, cook the sausage and onion over medium heat for 5-7 minutes, or until the sausage is browned and the onion is softened. Break up the sausage with a spoon as it cooks.
- Drain off any excess grease from the skillet.
- In a separate bowl, whisk the eggs together.
- Add the cooked sausage and onion mixture to the whisked eggs, and stir in the cheese.
- Separate each biscuit into two halves by gently pulling apart the layers.
- Lightly grease a 12-cup muffin tin with non-stick cooking spray.
- Press each biscuit half into a muffin cup to form a cup.
- Evenly divide the sausage and egg mixture among the biscuit cups.
- Bake for 10-12 minutes, or until the biscuits are golden brown and the egg is set.
- Let the biscuit cups cool completely before freezing. For freezing: Place cooled cups on a baking sheet and freeze until solid, then transfer to a freezer-safe zip-top bag.
- To reheat from frozen: Preheat oven to 350°F (175°C). Place frozen biscuit cups on a baking sheet and bake for 10-15 minutes, or until heated through. Alternatively, microwave for 60 seconds until heated thoroughly.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
14g
Fat
39g
Carbs
6g
