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    You are in: Home / Recipes / Breakfast Cups Recipe
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    Breakfast Cups

    Breakfast Cups. Photo by ~Nimz~

    1/1 Photo of Breakfast Cups

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Senior Lady's Note:

    This is easy to make. I haven't tried yet, but think it could be frozen and reheated with good results. This is much better than ordinary sausage biscuits. I am going to try it with whole wheat next to see if that is even better. I adapted this from a cookbook put out by MIA-POW group.

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb sausage, browned and drained
    • 1/2 lb cheddar cheese, grated
    • 6 eggs, beaten
    • 1 (8 count) package Pillsbury Grands refrigerated buttermilk biscuits

    Directions:

    1. 1
      Open the biscuits (I used Grands, but others would do) and pull each apart into two halves. Press the dough into pre-sprayed muffin pans bringing up the edges to the top. The jumbo muffin size works well.
    2. 2
      Mix other ingredients together and spoon into each biscuit.
    3. 3
      Bake in 350 oven until golden brown.

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    • on April 10, 2010

      55

      We really enjoyed these for breakfast. The combination of flavors were great and the texture was perfect. Thanks for sharing. I'll make these again. Made for PAC Spring 2010 :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Breakfast Cups

    Serving Size: 1 (165 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 446.2
     
    Calories from Fat 301
    67%
    Total Fat 33.4 g
    51%
    Saturated Fat 13.7 g
    68%
    Cholesterol 221.2 mg
    73%
    Sodium 1076.8 mg
    44%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 0.4 g
    1%
    Sugars 2.8 g
    11%
    Protein 20.4 g
    40%

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