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:
covered percent of daily need
