The Weekend Gourmet: The Daily Meal's @Johnsonville Back to School Breakfast Recipe Contest...Featuring Tex-Mex Sausage and Egg Biscuit Cups #backtoschoolbreakfast F

Thursday, August 20, 2015

The Daily Meal's @Johnsonville Back to School Breakfast Recipe Contest...Featuring Tex-Mex Sausage and Egg Biscuit Cups #backtoschoolbreakfast

It’s back to school time…and that means busy mornings and a mad rush to get out the door on time. However, with a little bit of advance prep, you don’t have to sacrifice a well-rounded breakfast in the process! Today, The Daily Meal is partnering with Johnsonville sausage for a recipe contest featuring quick-cook breakfast dishes that are perfect for this hectic time of year. My Tex-Mex Sausage and Egg Biscuit Cups are perfect for making ahead on the weekend, when the pace isn’t quite so hectic. Bake a batch of these individual breakfast cups on Sunday, then freeze them in an airtight container for the upcoming school week. Simply reheat briefly in the morning and pair with a piece of fruit or maybe some yogurt…and you have a tasty, stress-free breakfast!
These Tex-Mex Sausage and Egg Biscuit Cups are baked in a muffin tin and feature a biscuit crust, Johnsonville fresh breakfast sausage, pico de gallo, and shredded cheese. It’s all held together by an egg and milk custard mixture. If you have time, top the finished breakfast cups with diced avocado, more cheese, and sour cream. If it’s one of those extra-crazy mornings, these biscuit cups can certainly be eaten “as is” for a perfect grab-and-go breakfast on the way to school or work.

Tex-Mex Sausage and Egg Biscuit Cups
a Weekend Gourmet Original
Ingredients (makes 12 cups):
  • 6 refrigerated biscuits
  • Half package Johnsonville fresh breakfast links (7 links)
  • 1 cup shredded Colby-Jack cheese
  • 1/2 cup prepared pico de gallo
  • 6 eggs
  • 1/3 cup milk
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • Salt and pepper to taste
For topping:
  • Sour cream
  • Diced avocado
  • Additional shredded cheese
Directions:
Step 1: Preheat oven to 375. Spray the bottoms of a 12-cup muffin tin with cooking spray. Divide each biscuit into two equal layers and firmly press them in the bottom of the muffin tins. Add equal amounts of shredded cheese and pico de gallo on top of the biscuits in each tin.
Step 2: Cook the Johnsonville breakfast sausage per package directions and cut into bite-size pieces. Place 4-5 pieces in each muffin tin, on top of the pico de gallo. Add the eggs, milk, garlic powder, onion powder, and salt & pepper to a large measuring cup. Whisk until combined and pour the egg mixture over the ingredients in each tin. Bake for approximately 20 minutes, until the eggs are set.
Step 3: Let cool for 5 minutes. Then, carefully flip the cups over in the tins so the biscuit bottoms are on top. Return the cups to oven until the bottoms are golden brown -- about 5 minutes longer. Remove the cooked egg cups from the muffin tins and place two on each plate. To serve, top with sour cream, diced avocado, and additional shredded cheese. Pair with fresh fruit, hash browns, or even a smoothie to round out your meal.
That’s it…in less than 45 minutes, you have breakfast ready to go during the busy school week! These breakfast cups are so flavorful. The biscuits form a soft crust for the quiche-like filling, and the sausage and pico de gallo provide tons of flavor and a touch of spice. The melted cheese brings all of the flavor and textures together perfectly! These fun breakfast cups are adaptable to use your favorite cheese, and you can also decide how spicy they are based on the heat level of your pico de gallo.
Disclosure: I was provided a coupon for a free Johnsonville sausage product to facilitate participation in this sponsored recipe contest. All opinions expressed are solely my own

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