BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: Phyllo pastry sheets, egg wash, olive oil, eggs, roe, milk, truffle oil, micro herb, salt and pepper
Provided by Lorna Maseko
Categories Breakfast
Yield 3 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 180° C.
- Cut phyllo pastry into medium sized squares. Then brush pastry with egg wash.
- Place two pastry sheets into a baking tray, then into the oven for 10 min until golden brown.
- Crack 5 eggs into a bowl, add milk, chopped parsley, salt and pepper then whisk. Drizzle olive oil into a pan at low heat. Cook eggs until fluffy and scrambled then drizzle truffle oil and fold in.
- Fill the phyllo cups with scrambled eggs, top up with a little roe or caviar and garnish with micro herbs and serve.
Nutrition Facts : Calories 289 calories, Carbohydrate 3 grams, Fat 22 grams, Fiber 0 grams, Protein 19 grams, Sugar 2 grams
BREAKFAST CUPS
This is a good way to get the morning going. Just give yourself about an hour. They are filling and versatile. Kids can also help some.
Provided by Jennicaakes
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 30m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
- Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup.
- Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups.
- Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture.
- Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 13.6 g, Cholesterol 88.3 mg, Fat 11.4 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 4.3 g, Sodium 496.6 mg, Sugar 2.7 g
BREAKFAST CUPS
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.
Provided by Senior Lady
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- 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.
- Mix other ingredients together and spoon into each biscuit.
- Bake in 350 oven until golden brown.
BREAKFAST CUPS FOR TWO
This is a wonderful breakfast dish when cooking for 2 people and do not want to make a large breakfast casserole or quiche. I will cook up these and have one that morning and warm up the other the next day. Put what you like in these! Add chicken or spices for a Tex Mex version, add ricotta cheese or cottage cheese, meat, or no...
Provided by Barbara Kavorkian
Categories Other Main Dishes
Time 45m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350°F.
- 2. In a small skillet, brown sausage and drain. (you can also do this in the oven per directions).
- 3. In a small bowl, beat egg, milk, and seasonings. Set aside.
- 4. In an electric skillet, spray with butter flavored non-stick spray and cook hash browns till they become crispy. Spray 2 ramekins with non stick spray and evenly place 1/2 of the hashbrowns in a greased 8-9 oz. custard cup. Gently tap down the hash browns. Top with sausage green peppers, tomato and onion. Pour egg mixture over top. Sprinkle with cheeses.
- 5. Bake, uncovered for 30-35 min or until knife inserted near center comes out clean. Let stand for 10 minutes.
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