The perfect breakfast to serve in bed… wink wink…
1 can refrigerated biscuit dough
8 large eggs
1 cup white button mushrooms, sliced
1 cup sweet red bell pepper, diced
1 cup sweet yellow pepper, diced
1/2 cup yellow onion, diced
2 cups breakfast sausage, casings removed
salt, black pepper to taste
3 tbsp fresh thyme
8 tbsp sharp cheddar cheese
Preheat oven to 400 degrees F.
Spray a large muffin tin with nonstick cooking spray and place on a sheet pan.
Open tube of biscuit dough, separate and flatten each biscuit.
Press biscuit dough into prepared muffin tins, molding the dough up the sides of the pan.
Meanwhile, In a large skillet over high heat, sauté breakfast sausage until browned and cooked through. Using a slotted spoon, remove meat from skillet and reserve.
Add vegetables to the skillet, using the sausage drippings to sauté. Cook until vegetables are browned and tender. Season with salt and pepper to taste. Add sausage to veggie mix and cool slightly.
Scoop sausage and veggie mixture into biscuit lined muffin tins 3/4 full.
Crack one egg on top of each filled biscuit, season with salt and pepper, sprinkle 1 tbsp of cheese per biscuit and top with thyme.
Bake biscuits for 12 – 15 mins until biscuits are golden brown and the egg whites are set and yolks are still runny. Unmold using an offset spatula or a butter knife.
Serve immediately with spicy tomato sauce, salsa or hot sauce.