Use those extra stuffing boxes from Thanksgiving to make these quick and tasty hot breakfast cups! If you're looking for meatless, go ahead and omit the sausage (or carnivores can easily switch it out for bacon or ham).
These work great baked in muffin cups and are perfect to grab and go, but if you'd like a little bigger portion size try a large ramekin, as pictured. You may need to increase the cooking time based on the depth of your ramekins, so keep that in mind.
These work great baked in muffin cups and are perfect to grab and go, but if you'd like a little bigger portion size try a large ramekin, as pictured. You may need to increase the cooking time based on the depth of your ramekins, so keep that in mind.
Sausage and Egg Stuffing Breakfast Cups
Recipe from The Baker Upstairs
6 eggs
2 c. milk
1/2 tsp. salt
1 c. grated cheese of choice
8 oz. sausage, cooked and crumbled (or meat of choice, or omit completely)
1/2 bell pepper, diced
1 6oz. box dry stuffing mix (Stove Top)
In a medium bowl, whisk together eggs, milk and salt until well blended.
Stir in the cheese, sausage, pepper and stuffing mix until incorporated.
Scoop into greased muffin tins (18) or ramekins, filling nearly full.
Bake at 350 degrees for 20-25 minutes, or until the middle is set and doesn't jiggle when you shake it.
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