Tex-Mex Breakfast Sausage Cups

Recipe by Seasoned Cook
READY IN: 27mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 1/4 ounce) Pillsbury Grands refrigerated buttermilk biscuits (5 to a can)
  • 12
  • 1
  • 1
    teaspoon milk
  • 13
    cup salsa (mild or hot)
  • 12
    cup cheddar cheese, shredded
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DIRECTIONS

  • Fry sausage and crumble.
  • Generously spray vegetable oil on a muffin tin. Press biscuits into 5 holes to form a cup with edges extending out of top.
  • Evenly divide crumbled sausage to each biscuit-formed cup. Beat egg with milk. Spoon 1 tablespoon of egg mixture over sausage. Add 1 tablespoon of salsa onto sausage. Top each with shredded cheese. To prevent any spills, place muffin tin on top of a cookie sheet pan while baking.
  • Bake in a 350 degree oven for 17 minutes or until done.
  • Note: Can be easily doubled. Purchase another 10.2 oz can of 5 biscuits. (The larger size only has 8 biscuits per can.) For best results use Grands size biscuits only.
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