These Loaded breakfast cups are packed full of flavor. They include Sausage, cheese, eggs and hash browns. All in one puff pastry shell. Serve them for breakfast and save any leftovers for snacks!
I completely forgot about this recipe for Loaded Breakfast cups. I originally wrote this way back in May for a fellow blogger who was on maternity leave. But you know how it is with summer and the start of fall….. you get busy and sometimes let a few things slide. I remembered it this morning when I was planning what I was going to take to the party to watch some football this weekend.
These Loaded Breakfast cups are perfect for transporting. I love that you can make them the night ahead and they heat up super easy the next day too. You could make your own puff pastry for this, but there are a few things I think that store-bought is just as easy and tastes just as good. Puff Pastry for me is one of them!
This recipe for Loaded Breakfast cups is inspired by one of my most popular posts on the blog Breakfast Pizza. A friend of mine made it for me when I was at our lake house and I became completely obsessed with it. It’s super easy and I still can’t believe Id never had it until she made it for me.
I especially like that you can customize it to your tastes. You can sub your favorite cheeses, all bacon instead of sausage, pretty much any pizza topping you like you could add it into this.
POINTS OF INTEREST ON THIS LOADED BREAKFAST CUPS RECIPE:
EASY/Hard: Rolling out the puff pastry is probably the hardest thing about this recipe. The trick to that is using flour on your rolling pin and rolling in all directions evenly. Well, and not eating all of them yourself. Because they are so small and taste so good I cannot guarantee that won’t be an issue.
Serving Suggestions: Make these for a coffee your attending, breakfast any day or even for a Saturday Football Party! They are great to have for snacks if there are any leftovers. They are perfect for a Brunch too!
Cocktail Pairing: Serve with a Bloody mary (I have a recipe here!) or a Mimosa like this one from Baking Mischief for her Strawberry Mimosa! Also goes great with just coffee or Orange juice of course!
Looking for other Breakfast or Brunch Ideas:
Classic Eggs Benedict ~ West Via Midwest
Italian Eggs Benedict ~ Fox and Briar
Cinnamon Crumb Coffee Cake ~ West Via Midwest
Quiche Lorraine ~ West Via Midwest
- .50 lbs of italian sausage
- 6 strips of bacon
- 2 cups frozen hash brown potatoes, store-bought
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup canola oil
- 5 large eggs, beaten
- 1/4 cup 2% milk
- 3/4 cup shredded cheddar cheese
- 2 ounces crumbled goat cheese
- 1 sheet puff pastry, store-bought, There are usually sold with 2 sheets/package,
- 1/4 cup flour
- Thaw the puff pastry according to the package instructions. (it usually takes an hour to completely thaw, so plan accordingly.)
- Preheat oven to 375*
- Heat a skillet to high, then add 1 tablespoon canola oil. Swirl oil around to cover bottom of pan, then add sausage. Reduce heat to medium and cook sausage until cooked through, stirring often and breaking sausage into smaller crumblier pieces. This usually takes about 10-15 minutes.
- When sausage is cooked through, remove from pan onto a plate covered with a few paper towels.
- Paper towels will help absorb any additional oil from sausage. Set aside while you cook the rest of the ingredients.
- In the same pan, now cook the bacon for approximately 10 minutes until crisp and browned.
- Remove from pan and place on paper towel to blot away any excess oil.
- Once bacon is cool, crumble bacon into small pieces.
- Again in the same pan, add the rest of the canola oil to pan (don't drain bacon fats, it will incorporate into canola oil.) Increase heat to high. You will know the oil is hot enough when you drop one small piece in and it starts to sizzle and bubble. At that point add all hash browns to the pan, stirring constantly until completely crisped and golden brown. I reduce the heat to medium high five minutes after adding potatoes to the skillet. It is better to cook the potatoes slowly at a lower heat to allow for even browning.
- The time it takes to brown the potatoes will vary depending on the brand of potatoes you buy. Once potatoes are crisp and golden brown, remove from skillet to a paper towel lined bowl to drain away excess oil. Season potatoes with salt and pepper.
- On a flour dusted flat surface use a flour dusted rolling pin to roll out puff pastry. You want to roll puff pastry out to double the size that it came in the package.
- Once the puff pastry is rolled out, cut puff pastry to 9 even squares.
- Use a nonstick cooking spray to coat the muffin tins to allow for easy removal after baking. (alternatively, brush with melted butter)
- Center each pastry square into 1 muffin tin. I tuck any pointed edges back under so it looks "prettier."
- Then divide potatoes, sausage, bacon, goat cheese and cheddar cheese between the 9 lined muffin tins. I find putting the toppings in this order works best.
- Lastly, mix beaten eggs and milk completely. Then spoon one tablespoon at a time over the top of all topping ingredients until all egg mixture is gone. (its about 2-3 tbs per muffin cup.)
- Bake for 10-12 minutes, flip the pan at 6 minutes. Oven temps vary, but the muffin cups are done when the puff pastry shell is golden brown and egg mixture has solidified and cheese is nice and melted.
- You can either serve immediately or allow to cool and refrigerate until needed in a sealed container.
- When you are ready to serve them, you can warm them at 300 for 10 minutes. My husband has also microwaved them in a pinch, but they are not as flakey if you microwave them.
Serving Size:9 Servings
Amount Per Serving: Calories: 429Carbohydrates: 16gFiber: 1gSugar: 1gProtein: 19g