Sunday, August 25, 2013

Savory Breakfast Cups

These Savory Breakfast Cups are a great time saver and good for portion control as well! They make a wonderful weekday breakfast, very filling and satisfying, PLUS they freeze well too.

2 sausage patties, cooked and crumbled
1 large fresh jalapeno pepper, diced
1 1/2 cups frozen cubed potatoes (or cubed fresh potatoes)
1 tsp. season salt
1 tsp. course-ground black pepper
4 jumbo farm fresh eggs
1/2 cup shredded Colby and Monterrey Jack cheese

Cook sausage until crumbled and brown; add frozen cubed potatoes, diced jalapeno peppers and saute' a few minutes or until potatoes are softening. 

Place sausage/potato/pepper mixture evenly into a muffin pan sprayed with baking spray or greased.  Whisk eggs with season salt and pepper. 

Pour eggs evenly over sausage/potato/pepper mixture. 

Sprinkle tops of each evenly with cheese. 

Bake in preheated 350 degree oven 20 minutes or until eggs are set. 

Run a knife around each to loosen, remove from muffin pan and place on cooling rack. 

Serve immediately or wrap and freeze.

Yield: 8 savory breakfast cups