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Lazy Biscuit Egg and Cheese Cupcake: Submitted by: Hazel Michling | Date Added: 20 Apr 2013
Listed in: Breads / Biscuits


1 can of buttermilk biscuits (Grands)
1 lb. of any breakfast sausage roll (browned and drained)
2 cups shredded mozarella and cheddar cheese (1 cup each)
5 eggs beaten
2 egg whites
3/4 cup milk
1/4 tsp. salt
1/8 tsp. black pepper

Recommended Instructions

Preheat oven to 425 degrees

Place one biscuit in bottom greased large muffin pan (you can use regular size muffin pan but you will have left over egg mixture) Press dough int the bottom of each cup making sure it comes up the sides of the cup.

Place cooked sausage into bottom of cup and add 2 tsp shredded cheese.

Whisk together eggs, milk, salt and pepper in a medium bowl until blended. Pour egg mixture over the sausage mixture until the cup is 3/4 full. Once you have made preared all of the cupcakes, place on a sheet and put into preheated oven.

Bake 30 minutes or until set ( A knife should come out clean when inserted in the center. Let stand to cool.

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