Sausage and Egg Breakfast Cups Full recipe beneath, send it to a companion who'd cherish this! By: Goodful, Tiffany Lo
Elements (for 4 servings) 1 lb ground wiener (455 g), pork, chicken, or turkey salt, to taste pepper, to taste ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon paprika ¼ teaspoon dried parsley 6 eggs Proposed FILLINGS destroyed cheddar, to taste spinach, hacked tomato, diced
Readiness Blend wiener, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until very much joined. Oil a biscuit tin and begin to shape shells with the frankfurter blend. Cover the sides and leave room in the center for the eggs. In a different bowl, blend the eggs, salt, and pepper. Empty egg blend into the center of each cup. Top with destroyed cheddar, tomatoes, spinach, or fixings of your decision. Prepare at 350°F (180°C) for 30 minutes.
