Sausage and Egg Cups | Easy Make Ahead Egg Muffins
Are you tired of the same old sausage and eggs for breakfast? My sausage and egg cups will deliver a handheld flavor packed breakfast in only fifteen minutes. These versatile treats are always a crowd pleaser.
=== 🍽🍸🥩 RECIPE ===
1 pack store bought pie crust
Tablespoon of milk
8 ounces (225 g) loose sausage
Shredded sharp cheese
Salt & Pepper
Large biscuit cutter
Preheat oven to 400°F (205°C)
Fry the sausage, allow to cool and crumble finely.
In a bowl, combine the eggs, milk, salt & pepper, whisk to combine thoroughly.
Unroll the pie crust, and cut out 12 rounds with the biscuit cutter. Spray the muffin tin with the cooking spray. Line the tins with the pie crust. On the bottom of each cup, place a rounded teaspoon of the sausage. Cover with the egg mixture. Add some shredded cheese on top of each.
Bake at 400°F (205°C) degrees for 9 – 10 minutes, or until the center is just set. (Don’t overbake!) Can be served hot, or at room temperature. Makes 12 tarts. Perfect for a brunch buffet.
Suggested variations: spinach, bacon and swiss; ham and cheese, green peppers and onions.