You can make these easy breakfast cupcakes ahead of time and warm them up...they are even good the next day (believe it or not). These are great for brunches or for an easy meal on the go. I hope you enjoy these for your breakfast as much as my family does!
1 can of buttermilk biscuits (Grands)
1 pound of any breakfast sausage roll (browned, drained, and cooled)
2 cups shredded mozzarella and cheddar cheese (1 cup of each)
5 eggs, beaten
2 egg whites
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepperDirections:
Preheat oven to 425 °F. Crumble and cook sausage in s skillet over medium heat until browned. Drain.
Place one biscuit in the bottom of greased large cup muffin pan (you can use a regular sized muffin pan, but you will have leftover egg mixture). Press dough into the bottom of each cup making sure it comes up the sides. Fill 1/3 of the cup with cooked sausage and add 2 tbsp shredded cheese.
Whisk together eggs, milk, salt and pepper in a medium bowl until blended. Pour egg mixture over cooked biscuit and sausage mixture until the cup is 3/4 full. Once you have made prepared all of the cupcakes, place pan on a baking sheet and put into preheated oven.
Bake 30 minutes or until set (A knife should come out clean when inserted in the center). Let stand for 5 minutes. Enjoy!
Recipe adapted from: www.mrmrsbeeze.blogspot.com