Breakfast CupCasserole II
| Prep Time: 20 min | Serves: 12 |
| Cooking Time: 20 min | Yield: 12 CupCasseroles |
"I like to be able to grab my breakfast on the go and these are perfect to make ahead for that purpose."
Ingredients
- 6 oz Reduced Fat (light) Breakfast Sausage
- 1 cup Fresh Ground Chicken
- 1 package Pillsbury Simply Rustic French Bread
- 4 Eggs With Omega-3
- 3 tbsp Total 0%
- 1 tbsp Onion Powder
- 1/2 tbsp Garlic Powder
- 1/4 tsp Ground Black Pepper
Directions
1. Preheat oven to 400 degrees F.
2. In a large, deep skillet over medium-high heat, cook sausage and chicken until evenly brown.
3. Drain, crumble, and set aside.
4. Separate the dough into 12 individual biscuits.
5. Flatten each biscuit out and spread into the bottom of 12 muffin cups.
6. Evenly distribute sausage and chicken between the cups.
7. Mix together the eggs, yogurt, garlic, pepper, and onion, and divide between the cups.
8. Bake in preheated oven for 18 to 20 minutes, or until filling is set.