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There’s something incredibly comforting about the aroma of breakfast wafting through the house, especially on a lazy Sunday morning. The sizzle of sausage in a hot skillet, the gentle crackle of eggs, and the unmistakable scent of freshly baked biscuits create an inviting atmosphere that draws everyone to the kitchen. These are the moments that linger in our memories, filled with laughter and the warmth of family. I still cherish those weekends spent with my family, gathering around the kitchen table, sharing stories over delicious homemade meals. One of my fondest memories is of my dad whipping up his famous breakfast biscuits, always loaded with our favorite toppings. Inspired by those cherished moments, I’ve crafted a recipe for Savory Loaded Breakfast Biscuit Cups. This delightful dish is perfect for busy mornings or casual brunches, and it encapsulates the essence of comfort food in every bite.

Loaded Breakfast Biscuit Cups

Start your lazy Sunday mornings off right with these Savory Loaded Breakfast Biscuit Cups that fill your home with comforting aromas and delightful memories. Packed with crispy biscuit dough, fluffy eggs, savory sausage, and vibrant veggies, each bite is a flavorful treat. Perfect for brunch or busy mornings, this easy recipe is customizable to suit your family’s preferences. Gather your loved ones around the table and create new cherished memories with this heartwarming dish.
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Ingredients
  

1 can (16.3 oz) refrigerated biscuit dough

4 large eggs

1/2 cup milk

1 cup cooked and crumbled breakfast sausage (or crumbled bacon)

1 cup shredded cheddar cheese

1/2 cup diced bell peppers (choose any color you like)

1/4 cup chopped green onions

Salt and pepper, to taste

1/2 teaspoon garlic powder

Cooking spray or butter, for greasing

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). While it’s warming up, generously grease a muffin tin with cooking spray or butter to prevent sticking.

    Prepare the Biscuit Cups: Open the can of biscuit dough and gently separate the biscuits. Use your hands or a rolling pin to flatten each biscuit into a disk approximately 1/4-inch thick. Carefully press each flattened biscuit into the greased muffin tin, ensuring that the dough covers the bottom and sides to form a sturdy cup.

      Whisk the Egg Mixture: In a medium mixing bowl, crack the eggs and add the milk. Whisk them together with salt, pepper, and garlic powder until the mixture is smooth and well combined.

        Add Fillings: Distribute the cooked and crumbled sausage (or bacon) evenly among the biscuit cups. Next, sprinkle in the diced bell peppers and half of the shredded cheese into each cup. Finally, pour the egg mixture over the top of each filling, filling them just to the rim to avoid overflow during baking.

          Top with Cheese: Once all the cups are filled, sprinkle the remaining shredded cheese on top of each one for an extra cheesy finish.

            Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes. Keep an eye on them until the biscuits turn golden brown and the egg in the center is fully set.

              Cool and Serve: After baking, allow the loaded breakfast biscuit cups to cool in the muffin tin for about 5 minutes. Gently remove them to a serving platter. Garnish with chopped green onions for a fresh burst of flavor and color. Serve warm and enjoy your delightful breakfast treat!

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes 12 cups