Sausage egg breakfast cups serve up a complete and nutritious breakfast in one handy portion. It makes a great buffet selection or grab-and-go breakfast.
Sausage Egg Breakfast Cups
(Courtesy: Penny Jacques)
- 1 lb ground pork
- 1 tsp ground sage
- ½ tsp ground thyme
- ¼ tsp paprika
- ¼ tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp brown sugar
- ¾ cup freshly minced onion and green pepper
- ¾ cup shredded cheddar cheese
- 6 eggs, beaten
Preheat oven to 400℉. Coat the wells of a 12ct muffin tin with cooking spray.
In a large bowl, combine ground pork, sage, thyme, paprika, cumin, salt, pepper and brown sugar. Mix thoroughly and put equal amounts into 12 muffin cups. Mold mixture along the bottom and up sides to form cups.
Add one tablespoon onion/pepper mix and one tablespoon cheese to each cup. Fill each cup with egg and sprinkle with cheese.
Bake for 20-25 minutes until eggs are set and slightly browned on top.
Hack: Feel free to use your favorite vegetales and/or cheese in this recipe or whatever you have on hand!
Hack: Frozen vegetables can be used in this recipe.
Hack: To prevent sticking, immediately run a knife around the edge of the cups after removing them from the oven and gently loosen the sides and bottom from the cup. Allow to sit for 5 minutes and remove from the cup.
Hack: Leftovers can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. To reheat, thaw in refrigerator overnight and microwave at 20-second intervals just until heated through.
Hack: Some egg cup recipes suggest that you just crack an egg over the top. Yolks and whites require different reheating times, resulting in (either) dried-out whites or unheated yolks. Using beaten eggs will alleviate this problem.
Did you know? Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!
Baked cauliflower casserole is another great option if you’re looking for make-ahead, grab-and-go breakfasts!
Mini Chicken Pot Pie is a new take on classic comfort food. It’s a healthy make-ahead, freezable dish that’s perfect for grab-and-go meals.
Mini Chicken Pot Pie
- 3 tbsp butter
- 1 cup frozen peas and diced carrots
- ⅓ cup frozen pearl onions
- 2 tbsp flour
- 1¼ cup chicken broth
- 1 tsp dried parsley
- ½ tsp dried thyme
- ½ tsp dried chives
- ½ tsp salt
- ½ tsp black pepper
- 1 cup cooked chicken, chopped
- ¼ cup heavy cream
- Butter biscuit dough, unbaked
Preheat oven to 450͒℉.
Melt butter in a saute pan over medium-low heat. Add pearl onions and cook until crisp-tender, about 5 minutes.
Add peas and carrots. Turn heat up to medium-high and wait for butter to come to a simmer. Simmer 2 minutes.
Stir in flour until well incorporated and smooth. Add vegetable broth, a little at a time, stirring constantly. Bring back to boil and simmer for 2 minutes.
Add parsley, chives, thyme, salt and pepper. Take off heat and allow to cool slightly. Add cream and chicken.
Spray 12 ct muffin tin with cooking spray. Cut biscuit dough into 12 equal pieces and roll into balls. Flatten each ball and press it into muffin cups, bringing it slightly above the rim of the cup. Fill each cup with ¼ cup of the chicken mixture.
Bake for 15 - 20 minutes or until biscuit tops are golden brown.
Allow chicken pot pies to cool for 5 - 10 minutes, then remove by sliding a knife into a muffin cup and gently underneath to pop the pies out. Serve warm.
Hack: Filling can be made in advance and stored in the refrigerator for up to 5 days.
Hack: Leftover pot pies can be stored in the refrigerator for up to 5 days. Make sure to subtract any days that you stored the filing before making pies.
Hack: Place cooled chicken pot pies on a cookie sheet and freeze until solid. Store in a freezer container for up to 3 months. I don’t recommend using a just freezer bag as the crust might break up as they are moved around the freezer.
To reheat: .Thaw in refrigerator overnight. Bake in 350͒℉ for 15-20 minutes or until internal temperature reaches 160℉.
Did you know? The pastry surrounding the very first meat pies was to preserve the filling…and was not meant to be eaten. Check out these interesting facts on the history of pies!
If you like this recipe, consider trying another single-serve option: Mini Tourtiere Pork Pie!