Breakfast Biscuit Cups
The first time I made these biscuit cups, my husband and his assistant basketball coach came in as I was pulling them out of the oven. They loved them Debra Carlson, Columbus Junction, Iowa
The first time I made these biscuit cups, my husband and his assistant basketball coach came in as I was pulling them out of the oven. They loved them Debra Carlson, Columbus Junction, Iowa
- 1/8 teaspoon salt
- 2 large eggs
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/8 teaspoon garlic salt
- 1/2 teaspoon pepper divided
- 1/2 cup shredded colby-monterey jack cheese
- 1/3 pound bulk pork sausage
- 3/4 cup plus 1 tablespoon 2% milk divided
- 1/2 cup frozen cubed hash brown potatoes thawed
- 1 can (16.3 ounces) large refrigerated flaky biscuits
- Carbohydrate 0.959939587651026 g
- Cholesterol 123.170661726635 mg
- Fat 8.94908451950874 g
- Fiber 0.0433649844513276 g
- Protein 6.11564189421134 g
- Saturated Fat 3.35027791544772 g
- Serving Size 1 1 servings. (47g)
- Sodium 186.93145081611 mg
- Sugar 0.916574603199699 g
- Trans Fat 0.967071071782343 g
- Calories 110 calories
Step-by-step
- In a large skillet, cook sausage over medium heat until no longer pink; drain.
- Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from the heat and set aside.
- In another large skillet over medium heat, cook potatoes in butter until tender.
- Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet.
- Cook and stir until almost set.
- Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups.
- Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese.
- Bake at 375 degrees for 18-22 minutes or until golden brown.
- Cool 5 minutes before removing from pan.
- Freeze option: Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave one frozen biscuit cup on high for 50-60 seconds or until heated through.
Breakfast Biscuit Cups: A Quick and Easy Meal Prep Solution
Mornings are hectic, aren't they? Between getting kids ready for school, packing lunches, and rushing off to work, finding time for a healthy and satisfying breakfast often feels impossible. I used to feel the pressure of starting the day with a rushed, unhealthy breakfast – or worse, skipping it altogether. But then I discovered the magic of meal prepping, and these breakfast biscuit cups became a lifesaver. They're quick to assemble, easily customizable, and can be prepped ahead of time, making those crazy weekday mornings a little less crazy.
These aren't your average breakfast biscuits. Think savory, satisfying, and surprisingly versatile. The crispy biscuit cups provide a delightful base for a hearty filling of fluffy eggs, savory sausage, and melty cheese. The addition of hash browns brings a lovely texture and comforting familiarity to the dish. It's like having a mini breakfast casserole in a convenient, handheld package. The best part? They're just as delicious reheated as they are fresh from the oven, making them perfect for busy mornings or on-the-go breakfasts.
Why I Love These Breakfast Biscuit Cups:
- Time-saving: These can be made ahead of time and frozen for quick reheating, eliminating morning meal prep stress.
- Healthy and nutritious: Packed with protein and essential nutrients to fuel your day.
- Versatile: Easily customize the fillings to your liking – add different vegetables, cheeses, or meats.
- Delicious and satisfying: The perfect balance of savory and comforting flavors.
- Kid-friendly: The individual portions and fun shape make them a hit with kids.
Tips and Tricks for Breakfast Biscuit Cup Success:
Choosing Your Sausage: I prefer to use bulk pork sausage for its richness and flavor, but you can easily substitute with turkey sausage, chicken sausage, or even breakfast sausage patties. For a vegetarian option, swap out the sausage for sauteed mushrooms and spinach. The possibilities are endless!
Cheese Choices: Colby-Monterey Jack is my go-to, but any cheese you enjoy in breakfast dishes will work beautifully here. Cheddar, pepper jack, or even a blend of cheeses will add delicious flavor and creamy texture.
Hash Brown Variations: Frozen hash browns are a time saver, but you can easily use homemade or leftover roasted potatoes. Simply dice them into bite-sized pieces.
Make it Your Own: Feel free to add your favorite breakfast ingredients. Diced bell peppers, onions, or even a sprinkle of your favorite herbs can be easily incorporated.
Freezing and Reheating: The ease of freezing these breakfast cups is what sets them apart. Simply let them cool completely, then store them in a freezer-safe container, separating layers with wax paper to prevent them from sticking together. When ready to eat, microwave a single cup for 50-60 seconds, or until heated through. You can also reheat them in the oven at 350°F for about 10-15 minutes.
These breakfast biscuit cups are more than just a convenient meal – they’re a delicious and satisfying way to start your day. They’re a testament to the power of smart meal prepping and the joy of creating something delicious and nourishing for yourself and your family. Give this recipe a try, and I’m confident they’ll become a new breakfast staple in your home!
