Best Sausage Cups Recipes

SAUSAGE & EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.
• Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
• In a separate bowl, mix the eggs, salt, and pepper.
• Pour egg mixture into the middle of each cup.
• Top with shredded cheese, tomatoes, spinach, or toppings of your choice.
• Bake at 350°F (180°C) for 30 minutes.
• Enjoy!

SAUSAGE WONTON CUPS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomato sauce, garlic powder and basil. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes., Meanwhile, press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 350° until lightly browned, 8-9 minutes. , Spoon sausage mixture into cups. Sprinkle with cheese. Bake until cheese is melted, 5-7 minutes longer. Serve warm. Freeze option: Cool appetizers; freeze them in freezer containers, separating layers with waxed paper. To use, reheat wonton cups in coated muffin pans in a preheated 350° oven until crisp and heated through.

SAVORY SAUSAGE CUPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Add sausage to a frying pan over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and let cool.
• Combine regular and vegetable cream cheese, Cheddar cheese, bell pepper, green onion, and cooled, crumbled sausage in a bowl. Mix well and set aside.
• Unroll 1 crescent dough sheet and press into a 9x12-inch rectangle. Cut 6 rows across and 4 rows vertically to yield 24 squares. Repeat with the second package of dough.
• Place 1 square in each cup of two nonstick 24-cup mini muffin tins, pressing it into the bottom and up the sides.
• Drop 1 heaping teaspoon of sausage filling into each cup. Filling should be up to the top of the cup, but you do not need to press it down.
• Bake in the preheated oven until the dough is golden brown, 11 to 13 minutes.
• Cool for 5 minutes in the tins before removing to a platter.

CREAM CHEESE SAUSAGE ROTEL WONTON CUPS FROM #CALLMEPMC BLOG ARE HEARTY, SPICY, & EASY APPETIZER BITES.

Steps:

• Brown sausage and drain excess grease. Add diced tomatoes and cream cheese. Stir until heated through and cream cheese is melted.
• Spray muffin pan with non-stick spray and press one wonton wrapper into pan forming cups. Heat oven to 350 degrees F.
• Allow sausage mixture to cool slightly. Fill each wonton cup with 1-2 tablespoons of the sausage mixture.
• Cook at 350 12 to 13 minutes or until hot and bubbly.
• Serve warm or at room temperature. Store in an airtight container in the refrigerator.

BREAKFAST SAUSAGE EGG CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl, combine the ground pork, sage, thyme, maple syrup, salt, pepper, fennel, paprika, and garlic powder. Mix with your hands until evenly combined.
• Divide the sausage mixture evenly between the wells of a 12-cup muffin tin. Using your fingers, press the mixture against the bottom and up the sides of the cups in an even layer that is flush with the tops of the cups.
• Crack 1 egg into each sausage well, then top with tomato slice and season with flaky salt.
• Bake for 30 minutes, or until the sausage is golden brown and cooked through and the egg is set. Remove from the oven and let cool slightly.
• Serve immediately or cool completely and freeze for up to 1 month. To reheat, microwave the cups for x minutes, until warmed through.
• Enjoy!

FESTIVE SAUSAGE CUPS

Steps:

• On a lightly floured surface, roll pastry to 1/8-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Press onto the bottom and up the sides of a greased miniature muffin cups. Bake at 400° for 6-8 minutes or until lightly browned. Remove from pans to cool on wire racks. , In a large skillet, cook sausage until no longer pink; drain well and set aside. In the same skillet, saute onions in butter until tender. Add mushrooms, sliced olives, salt and pepper. Sprinkle with flour. Add cream; bring to a boil, stirring constantly. Stir in sausage. Reduce heat; simmer until thickened, about 5-10 minutes, stirring constantly. , Spoon into pastry cups; sprinkle with cheese. Place on ungreased baking sheets. Bake at 350° for 10 minutes or until cheese is melted. Sprinkle with chopped olives. Serve hot.

SPICY SAUSAGE WON TON CUPS

Steps:

• Brown sausage in a large skillet over medium high heat, stirring until it crumbles and is no longer pink. Drain on paper towels.
• Combine sausage and next 6 ingredients.
• Coat 4 miniature muffin pans (1 3/4 inch) muffin pans with cooking spray. Place won ton wrappers in pans, using fingers to create fluted shape. Lightly spray wrappers with cooking spray.
• Bake at 350 degrees for 8 minutes, turning pans after 4 minutes.
• Spoon 1 heaping tablespoon filling into each won ton cup.
• Bake at 350 degrees for 9-10 minutes or until browned and throughly heated.
• Remove from pans and serve hot.

BOB EVANS SAUSAGE CUPS

Steps:

• Preheat oven to 350. Crumble sausage in medium sized skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain. Spray mini muffin tins and insert wonton wrappers to form a small cup. Bake 5 minutes in preheated oven. Allow wrappers to cool. Mix sauasage, cheeses, and ranch together. Fill wonton wrappers. Bake 10 minutes until bubbly.

TEX-MEX BREAKFAST SAUSAGE CUPS

Steps:

• 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.

RANCH-SAUSAGE WONTON CUPS

Steps:

• Press wonton wrappers into muffin cups. Bake at 350° for 5 minutes or until lightly browned. , Meanwhile, in a large skillet, cook sausage and beef over medium heat until no longer pink; drain. In a large bowl, combine the cheese, mayonnaise, sour cream, milk, salad dressing mix and meat mixture. , Spoon 2 tablespoonfuls into each wonton cup; top with olives. Bake for 5-7 minutes or until heated through. Serve warm. Refrigerate leftovers.

PHYLLO (FILO, FILLO) SAUSAGE CUPS

Steps:

• Mix all ingredients together and spoon into Phyllo cups.
• Bake in preheated 350 degree oven for 10-15 minutes.
• Serve promptly as cups tend to lose crispness as they sit.

EASY SAUSAGE CUPS (LIKE SAUSAGE STARS)

Steps:

• Preheat Oven to 375.
• Brown sausage and drain well on paper towels.
• Return sausage to skillet and stir in cream cheese until melted.
• Remove from heat and cool slightly.
• Stir in ranch dressing and sharp cheddar cheese.
• Fill scoops with sausage-cheese mixture. Arrange the filled scoops on a cookie sheet or baking pan. For less greasy cups, bake on a wire rack set on top of the cookie sheet.
• Bake 8 to 12 minutes, or until cheese is melted and bubbly.

APPLE, SAUSAGE & CORNBREAD STUFFING CUPS

Steps:

• Heat oven to 350 degrees F. Coat 12 muffin cups with no-stick cooking spray. Combine stuffing mix and apple in large bowl.
• Heat oil in large skillet over medium heat. Add onions and celery, cook 2 to 3 minutes or until tender. Add sausage. Cook 5 to 6 minutes until browned. Remove from heat. Combine sausage mixture, broth and egg with cornbread mixture. Press evenly into prepared muffin cups.
• Bake 30 to 34 minutes or until lightly browned. Cool 5 minutes.

SAUSAGE AND CHEESE BREAKFAST CUPS - SOUTH BEACH DIET

Steps:

• Preheat oven to 350°F.
• Coat a 6 cup non-stick muffin pan with cooking spray or line with paper baking cups.
• In a medium non-stick skillet, cook the sausage, peppers, and onions for 5 minutes, or until sausage is no longer pink.
• Spoon mixture and cool slightly.
• Stir in eggs and mushrooms.
• Evenly divide mixture into 6 muffin cups; Sprinkle with cheese.
• Bake for 20 minutes, or until egg is set.

SAUSAGE CUPS

Steps:

• Preheat oven to 350 Crumble sausage into microwave safe container and microwave on high for 2 minutes.
• Stir and return to microwave and cook one minute more.
• Beat and add eggs to sausage.
• cook another 1 to 2 minutes.
• While sausage is cooking separate each biscuit into three section (using flaky sections as a guide).
• Place one section in each cup in a muffin pan.
• Make indentions in dough.
• While sausage-egg mixture is still hot add cheddar cheese and mix well.
• Recipe calls for 1 cup I usually add more.
• Using teaspoon, fill biscuit dough with sausage, egg and cheese mixture.
• Bake approx 8 minutes or until done.
• Watch the bottom do not let it burn.
• Makes 24 biscuits.
• I use muffin tins that have 12 muffins per tin. The trick is. (and it's not easy mind you) to separate each of the biscuits into three pieces. Even if you have just one strip of the Grands biscuits you can make a cup. FYI - I have been using 6 eggs to make it lately and my husband says they are better that way. I also like it better if I use Jimmy Dean Maple sausage.
• The original recipe says to cook it according to Grands directions but I found with my oven that if I cook it that long the bottom will burn.

RANCH SAUSAGE WON TON CUPS

Steps:

• 1. Preheat oven to 350. Press won ton wrappers into muffin cups. Bake at 350 for 5 minutes until lightly browned. (If you only have one muffin tin, this may take 3 rounds.)
• 2. In large skillet, cook sausage & beef until no longer pink & drain.
• 3. Combine cheese, mayo, sour cream, milk, & salad dressing mix with meat mixture.
• 4. Spoon 2T. into each wonton cup. Top with olives. Bake 5 - 7 minutes or until heated through. Serve warm.

CRISPY PROSCIUTTO CUPS WITH SAUSAGE AND APPLE STUFFING

Steps:

• Preheat the oven to 325 degrees F.
• In a large skillet set over medium-high heat, brown the sausage. Use a potato masher to press the sausage in the pan. It assures a nice crust forms on the sausage. Then, using a wooden spoon, break apart the sausage as it cooks. Once the sausage is brown, add in the celery, apples and onion and saute until fragrant and softened, about 5 minutes. Add in the parsley, sage and thyme, and then add the chicken stock and scrape up any brown bits that have formed on the bottom of the pan. Season with pepper, turn off the heat and set aside.
• Add the bread cubes to a large mixing bowl and add the sauteed sausage and vegetable mixture. Toss to combine, and then add in the dried cranberries. Once the mixture has cooled slightly, add in the eggs and toss until all ingredients are combined.
• Line each cup of 2 nonstick muffin pans with 2 slices prosciutto. Let the prosciutto hang over the cups. As they bake, this becomes crispy and delicious, plus the prosciutto shrinks up a bit as it cooks as well. Press the prosciutto slices into the muffin cups to create space for the stuffing.
• Once the muffin cups are lined, fill each cup with a heaping amount of stuffing.
• Bake the stuffing cups until golden brown on top and the prosciutto is nice and crispy around the sides, 20 to 25 minutes. Once cooked, remove from the oven and let cool in the muffin tins until they are cool enough to touch, 5 to 10 minutes.
• Remove, serve and enjoy!

ITALIAN SAUSAGE CUPS

Steps:

• Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. In medium bowl, stir Bisquick mix, Italian seasoning and boiling water until well blended. Stir in egg until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup.
• In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce.
• Spoon sausage mixture into dough-lined muffin cups. Sprinkle with cheese.
• Bake 15 to 20 minutes or until golden brown.

SAUSAGE BREAKFAST CUPS (PILLSBURY)

Steps:

• 1. Sausage Step: 1. Heat oven to 375. In a 10 inch skillet cook sausage over medium heat until browned. 2. Remove sausage to drain on paper towel, but leave drippings in pan. 3. Add flour to pan plus a little butter if needed to make a paste. Cook the paste until golden. 4. Gradually wisk in the milk, then add the salt and 1/4 tsp. of pepper. 5. Turn heat to low, and wisk until thickened. 6. Add back the sausage to the gravy and set aside.
• 2. Egg/Potato Step: 1. In a small bowl beat eggs, half and half, parsley flakes, garlic salt, and remaining 1/4 tsp pepper with a wisk until blended. 2. In another 10 inch skillet, melt 1/2 TBSP butter over medium high. 3. stir in potatoes, and cook about 5 minutes or until starting to brown. 4. Reduce heat to medium low, stir in remaining 1/2 TBSP butter into the potatoes. 5. Pour egg mixture over potatoes, and cook, folding eggs into potatoes until just firm. 6. Remove from heat and set aside.
• 3. Assemble: 1. Using a cupcake pan, press one biscuit into the bottom and up the sides of 8 of the cups. 2. Spoon potato/egg mixture into the bottom of each cup. 3. Spoon sausage and gravy mixture on top of potato/eggs to fill each cup to the very top. 4. Add shredded cheddar cheese to the top of each cup if desired. 5. Bake 17-22 minutes or until edges of biscuits are deep golden brown. 6. Serve with additional gravy if desired.

WON-TON SAUSAGE CUPS

Steps:

• Cook sausage in skillet. Drain fat off. Spray small muffin tins with Pam. Press 1 won-ton per cup. Trim some of sharp corners off. Combine sausage, cheese and Ranch dressing. Spoon mixture into each cup. Bake at 350 degrees for 5 minutes. Let cool slightly before removing from muffin tin.