Good Thursday!! Hope everyone has had a great week so far. I’ve got a delicious recipe here to share with you all….
We had these fun little Egg Muffins for dinner last night as part of our breakfast dinner we do quite often. I wanted something savory along with the mini pancakes we were having and this turned out to be just perfect. So many great flavors going on, it was bound to be a winner. Kick up your taste buds with a little Cholulla hot sauce on the side for dipping. Next time you are doing a breakfast, brunch or even breakfast dinner I promise you won’t be disappointed in these bad boys. We all loved them over here and hope you will too! Enjoy.
6 Pillsbury Buttermilk biscuits (from can, 8 count)
Pinches of kosher salt and fresh cracked black pepper
1 Cup cooked broccoli florets, cut up into small pieces
1/2 Cup cooked sausage links, cut up
4 eggs
3 Tablespoons milk
Pinches of kosher salt and fresh cracked black pepper
1 Cup shredded cheddar cheese
Cholulla hot sauce
1. Preheat oven to 350 degrees F. Spray a texas size 6 Cup muffin tin with cooking spray. You’ll have 2 extra biscuits left over. Bake them separately if so desired. Cut each of the 6 biscuits into 8 triangles and place into each muffin tin. Lightly sprinkle each biscuit cup with salt and pepper.
2. Sprinkle broccoli and sausage evenly over each biscuit filled muffin cup.
3. Place eggs, milk, salt and pepper into a mixing bowl. Whisk until well combined. Pour evenly over each cup. With a fork make sure eggs get to the bottom and around each piece of biscuit. Top each with sprinkles of cheddar cheese and bake for 28-32 minutes or until a toothpick comes out clean from center of biscuits and cheese is golden brown. Let cool for 5 minutes before removing from muffin cup. Remove and arrange onto serving plate. If you like it spicy serve with a nice hot sauce like Cholulla, it’s wonderful!! Pull them apart with your fingers or cut with a fork. Enjoy.
6 servings
Ingredients
- 6 Pillsbury Buttermilk biscuits from can, 8 count
- Pinches of kosher salt and fresh cracked black pepper
- 1 Cup cooked broccoli florets cut up into small pieces
- 1/2 Cup cooked sausage links cut up
- 4 eggs
- 3 Tablespoons milk
- Pinches of kosher salt and fresh cracked black pepper
- 1 Cup shredded cheddar cheese
- Cholulla hot sauce
Instructions
- Preheat oven to 350 degrees F. Spray a texas size 6 Cup muffin tin with cooking spray. You'll have 2 extra biscuits left over. Bake them separately if so desired. Cut each of the 6 biscuits into 8 triangles and place into each muffin tin. Lightly sprinkle each biscuit cup with salt and pepper.
- Sprinkle broccoli and sausage evenly over each biscuit filled muffin cup.
- Place eggs, milk, salt and pepper into a mixing bowl. Whisk until well combined. Pour evenly over each cup. With a fork make sure eggs get to the bottom and around each piece of biscuit. Top each with sprinkles of cheddar cheese and bake for 28-32 minutes or until a toothpick comes out clean from center of biscuits and cheese is golden brown. Let cool for 5 minutes before removing from muffin cup. Remove and arrange onto serving plate. If you like it spicy serve with a nice hot sauce like Cholulla, it's wonderful!! Pull them apart with your fingers or cut with a fork. Enjoy.
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Have a wonderful rest of the week and weekend!! See you soon with that cookie recipe I promised.