Tuesday, November 8, 2011

Breakfast Cupcakes

Breakfast Cupcakes
Adapted from: Love from Texas

1 pound sausage (cooked)
6-7 pieces of thick cut bacon (cooked, chopped)
12 eggs
2 cups shredded cheddar (sharp or cheddar jack)
1 teaspoon ground mustard
1 small onion - diced
1 jalapeno pepper - diced (optional)
salt and pepper
1 can Grands Flakey Layers biscuits - the 10 count per can

Spray muffin pans with cooking spray. Divide each unbaked biscuit in half, separating at the layers (they should just peel apart).  Press each layer in to a cup on the muffin pan. This will make 20 total. Add some of the bacon pieces on top of the biscuit.

Brown the sausage in a skillet and once brown, add the onion and pepper (if desired) and cook them until they are soft or to a texture you desire.

Whisk eggs together and season with ground mustard, salt, and pepper. Stir in cheese and cooked sausage crumble/onion/pepper mixture.

Pour one a large spoonful of the egg/sausage mixture in to each muffin cup.  This would probably be equivalent to a little less than 1/4 cup.  Bake at 350 for 16-18 minutes, or until egg is done and tops are golden.

We freeze the muffins, and I send 2-3 with John every morning for breakfast at the office. He pops them in the microwave for 1 minute and they're good to go. He also adds a little hot sauce in them for his enjoyment.

Revision:  Recently our muffin pan started to stick, so John experimented with doing this in a regular 16 X 9 cake pan and this was very successful.  It allows you to place a full can of the biscuits (10 - or 20 halves) in the pan all at one time.  With this revision we recommend that you sprinkle the bacon on top as it will get washed around and won't be evenly distributed if you put it on top of the biscuits and then pour on the egg mixture.
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