Tex-Mex Breakfast Sausage Cups (7)

By carol gorman

Ingredients

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

Details

Cooking time 27mins
Adapted from

Preparation

Step 1

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.