I have been experimenting with making these breakfast “pick up and go” cups for the last week or so. I like the idea of making these ahead of time and having something in the refrigerator that I can heat briefly and take with me in the car or just move to my computer and eat while I am purusing the internet first thing in the morning. The pictures you see above and below were of my first attempt. They are made by generously buttering cupcake tins, cutting out flattened whole wheat bread with a biscuit cutter, molding them into the cups and then filling them with cooked sausage, cheese and beaten eggs. They are baked until crispy and the eggs are set.
We have changed the types of bread from whole wheat to sourdough and varied the fillings by adding fresh basil and different cheeses and meats; whatever appeals to you. We have family visiting this weekend and I fixed a batch for our breakfast yesterday. It is something a little different and easy for children to eat like a cupcake.
This is a short post today. Everyone is going hiking on Chimney Rock and I have to get busy frosting a birthday cake. Hope everyone is enjoying a beautiful weekend.
BREAKFAST SAUSAGE AND EGG CUPS
For 12 Breakfast Cups
12 slices of bread of your choice flattened slightly and cut into 3 1/2 inch to 4 inch circles
1/2 lb. sausage cooked and crumbled
Shredded cheese of choice
Basil, Salt and Pepper or other herbs
9 eggs (Approximately) beaten
Preheat oven to 400 degrees F. Generously butter muffin cups. Add bread rounds to each cup molding them to fit. Add crumbled sausage, cheese and seasonings. Pour enough egg into each cup to fill completely. It does not matter if it runs over a little. Bake in preheated oven for 15 to 20 minutes or until eggs are set.