|Refrigerated biscuits||18, unbaked|
|Breakfast sausage||8 ounces|
|Salt and ground black pepper||To taste|
|Cheddar cheese||1 cup|
10 minutes to prepare, 20 minutes to cook, ready in 30 minutes
Everybody has seen those videos on social media that show a recipe being made in seconds, and will recognise this one as being the type of thing that would be made in one of those.
These are a great way to control the calories that a usual breakfast with sausage and egg would create.
Step 1: Start by getting your oven on to preheat, at 400 degrees.
Step 2: Give 18 muffin cup a decent spray with the cooking spray.
Step 3: On a lightly floured surface, roll out the biscuit dough, so that you’ve got 5 inch rounds.
Step 4: Put the dough into the sprayed muffin cups from Step 2, pressing them along the bottoms and sides, so you now have 18 dough cups.
Step 5: Put your dough cups to one side for a bit. Get a skillet on the stove over a medium-high heat, and cook the sausages in it until they’re browned and cooked through. That should take between five and ten minutes.
Step 6: Next, spoon the sausage into the dough cups from Step 4.
Step 7: Put the dough cups aside again. Take a decent sized bowl, and whisk together the eggs, milk, salt, and pepper.
Step 8: It’s time for the dough cups again. Pour the egg mixture from Step 7 into each one – pour until it’s just a little below the top of the dough.
Step 9: Sprinkle the cheddar cheese onto the egg mixture on each muffin.
Step 10: Get the cups into your preheated oven, for between 15 and 18 minutes. Keep an eye on them – in this time the eggs should set, the dough should be golden, and your kitchen should smell phenomenal!
If you’re not much of a morning person, it might be easier to make these the day before, and ping them in the microwave in the morning. Even if you prepare the dough cups, cook the sausages, and mix the egg mixture, it could give you an extra few minutes in bed.