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Sausage-Cheese Breakfast Cups

Southern Living SEPTEMBER 2006

  • Yield: Makes 2 servings
  • Cook time:25 Minutes
  • Prep time:10 Minutes
  • Other time:8 Hours, 25 Minutes

Ingredients

  • 1 cup cubed white bread (about 2 slices)
  • 1/4 cup cooked, crumbled hot ground pork sausage
  • 1/4 cup shredded Monterey Jack cheese with peppers
  • 2 large eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon onion powder

Preparation

1. Layer cubed bread, cooked sausage, and cheese evenly into 2 greased 8-oz. ramekins or individual soufflé dishes.

2. Whisk together eggs and next 5 ingredients. Pour evenly over cheese in ramekins. Cover and chill 8 hours. Let stand at room temperature 20 minutes before baking.

3. Bake at 350° for 20 to 25 minutes or until set. Let stand 5 minutes before serving.

Note: To bake in a muffin pan, layer cubed bread, cooked sausage, and shredded cheese evenly in 4 greased cups in pan. Pour egg mixture evenly over cheese in muffin cups. Cover and chill 8 hours. Let stand at room temperature 20 minutes before baking. Bake at 350° for 15 to 20 minutes or until set. Let stand 5 minutes before serving.

Individual Ham-Swiss Breakfast Cups: Prepare recipe as directed, substituting 1/4 cup chopped cooked ham for sausage and 1/4 cup shredded Swiss cheese for Monterey Jack cheese with peppers.

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Sausage-Cheese Breakfast Cups recipe

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