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Wednesday, August 24, 2016

Tex Mex Breakfast Cups

Back To School routine normally takes a bit of time to get used to. I like to have ready to go breakfast ready. These Tex Mex Breakfast cups are ready to go can be eaten without utensils. The best part is that you can grab one as you head out the door. 

1 (10 1/4 ounce) Pillsbury Grands refrigerated buttermilk biscuits (5 to a can)
1⁄2 lb sausage
1 egg
1 teaspoon milk
1⁄3 cup salsa (mild or hot)
1⁄2 cup cheddar cheese, shredded

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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