Makes 12 timbales (10 if using refrigerated biscuit dough) - this is a great egg dish for a brunch!
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup heavy cream
Note: you can skip the above and use a 12 oz. can of refrigerated biscuit dough if you do not have time to make the biscuits!
¾ pound breakfast sausage
1/8 cup minced onion
1/8 cup minced red bell pepper
1/8 cup chopped jalapeños (optional)
5 eggs beaten
5 tablespoons milk or half-and-half
salt and pepper to taste
½ cup shredded Pepper Jack cheese
Preheat oven to 400° F (or 200° C). Spray a muffin tin with vegetable oil.
Make the Biscuits: In a bowl, combine the flour, baking powder, and salt. Stir in cream. Turn dough onto a flour surface and roll out to 3/4 in thickness. Cut with a medium size biscuit cutter. Using a rolling pin, roll each biscuit into a wide enough circle to fit in the bottom of each muffin tin...with enough overlap to come a little up the sides. If using refrigerated dough, roll each biscuit into a flatter round before placing in a muffin tin.
Make the Filling: Brown the sausage, onion, and red pepper (and jalapeños if using) in a sauté pan over medium heat. Make sure to break up the sausage into a fine consistency. Drain and set aside to cool. In a 2-cup glass measuring cup, beat the eggs and milk or half-and-half. Add salt and pepper to taste.
Assemble: Place a heaping spoonful of sausage mixture into each muffin tin. Then fill the tin with the egg mixture until each tin is 3/4 of the way full (do not overfill as the eggs will "puff up" during baking). Sprinkle tops with cheese.
Bake in preheated oven 18 to 20 minutes, until filling is set. Remove from oven and let cool in the tin for 5 minutes. Remove from tin with a fork (gently) and serve immediately with sour cream and salsa!
Note: You can do part of the prep work in advance (1-2 nights before). Simply brown and drain the sausage and veggies, and store overnight in the refrigerator. You can also beat the eggs and milk and store separately in the refrigerator.
- ► 2013 (26)
- ► 2012 (45)
- ► 2011 (34)
- Mango with Ginger-Mint Syrup
- Kelley's Breakfast Scramble Timbales
- Roasted Quail with Fig Puree and Balsamic-Chocolat...
- Boneless Smoked Quail
- Wild Mushroom Venison Stew With Biscuits
- Venison with Pistachio-Cranberry Sauce
- Espresso-Rubbed Venison with Shiner Bock “Beer Bla...
- Two-Tone Chili - Venison and Pork
- Roasted Duck With Picadillo Stuffing
- Pan-Roasted White-Winged Dove
- Persimmon Flan
- Pork Chops Stuffed with Sun-Dried Tomatoes and Spi...
- Meg's Fish Dip
- ▼ June (13)
- ► 2008 (90)
- ► 2007 (34)
- ► 2006 (64)
- ► 2005 (134)