Sausage and Egg French Toast Cups

The recipe Sausage and Egg French Toast Cups can be made in around 45 minutes. This main course has 362 calories, 19g of protein, and 22g of fat per serving. For $1.41 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is liked by 6731 foodies and cooks. This recipe from Foodie Crush requires breakfast sausage, whole milk, nutmeg, and eggs. It is a budget friendly recipe for fans of American food. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is solid. Try Grab-and-Go French Toast Cups, French Toast Muffin Cups, and Boozy French Toast Cups for similar recipes.

Servings: 6

 

Ingredients:

10 ounces country breakfast sausage

2 teaspoons cinnamon

6 cups cinnamon flavored bread cut into 1/2 inch squares

8 eggs

1 1/2 teaspoons nutmeg

3 teaspoons vanilla

1 1/2 cups whole milk

Equipment:

frying pan

measuring cup

muffin tray

oven

Cooking instruction summary:

Crumble sausage into a skillet and cook over medium heat for 10 minutes or until sausage is cooked through. Drain and set aside.In a 4-cup measuring cup mix eggs, milk, vanilla, cinnamon and nutmeg together until well incorporated. Spray a 6 cup large muffin tin with baking spray or line with parchment liners. Add 1 cup of bread chunks and about 1/4 cup of sausage to each muffin cup. Pour egg mixture evenly between each muffin tin, evenly distributing over the bread chunks. Refrigerate for at least 2 hours up to overnight. Preheat oven to 350 degrees F. Bake for 25-30 minutes or until tops are golden. Serve with maple syrup.

 

Step by step:


1. Crumble sausage into a skillet and cook over medium heat for 10 minutes or until sausage is cooked through.

2. Drain and set aside.In a 4-cup measuring cup mix eggs, milk, vanilla, cinnamon and nutmeg together until well incorporated. Spray a 6 cup large muffin tin with baking spray or line with parchment liners.

3. Add 1 cup of bread chunks and about 1/4 cup of sausage to each muffin cup.

4. Pour egg mixture evenly between each muffin tin, evenly distributing over the bread chunks. Refrigerate for at least 2 hours up to overnight. Preheat oven to 350 degrees F.

5. Bake for 25-30 minutes or until tops are golden.

6. Serve with maple syrup.


Nutrition Information:

Quickview
923k Calories
35g Protein
30g Total Fat
128g Carbs
6% Health Score
Limit These
Calories
923k
46%

Fat
30g
47%

  Saturated Fat
9g
61%

Carbohydrates
128g
43%

  Sugar
17g
19%

Cholesterol
258mg
86%

Sodium
1231mg
54%

Alcohol
0.69g
4%

Get Enough Of These
Protein
35g
70%

Selenium
67µg
97%

Vitamin B2
1mg
81%

Folate
282µg
71%

Manganese
1mg
67%

Vitamin B1
0.99mg
66%

Vitamin B3
10mg
53%

Phosphorus
490mg
49%

Iron
8mg
47%

Fiber
10g
43%

Copper
0.57mg
28%

Calcium
270mg
27%

Zinc
3mg
25%

Vitamin B5
2mg
24%

Potassium
823mg
24%

Vitamin B6
0.43mg
22%

Magnesium
82mg
21%

Vitamin B12
1µg
20%

Vitamin D
2µg
17%

Vitamin E
1mg
10%

Vitamin A
453IU
9%

Vitamin K
4µg
5%

covered percent of daily need
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