Taco Sausage Breakfast Cups– are homemade sweet potato hash brown cups filled to the brim spicy taco chipotle turkey sausage filling with melty cheddar! Delicious and easy!
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This post is sponsored by the awesome folks at Jennie-O, which we obviously already love and support and all opinions are my own!
I have had my share of breakfast casseroles. Nearly every Sunday morning there is some form, or various remix of a layered breakfast casserole in our lifegroups class at church. I am okay with this. I actually love every single one of those variations. You really just can’t go wrong with sausage, eggs, bread and cheese; they are one big happy, loving family and shouldn’t be separated. ever.
I don’t think it would be a far cry from the truth to say that you have one or two or fourteen printed breakfast casserole recipes already stuffed in your recipe drawer or hanging out of your family cookbook. So, for the sake of being helpful, I am giving you a new and exciting way to use your favorite Jennie-O turkey sausage. *all the moms say “hallelujah!”
Taco Sausage Breakfast Cups
If you’re like me, you are probably burnt out on oatmeal and yogurt breakfast options. Well, this savory and zippy (<it felt right) option is right down your alley. Taco Sausage Breakfast cups incorporate taco and chipotle spices to make breakfast exciting, yet, still lean with Jennie-O turkey sausage ?.
We love ALL the spices around here and find it hard to reserve everything taco for taco Tuesday, so why not throw it in your breakfast too?! That’s our answer and these cups are not a just-one-bite breakfast. Nope, Steven took a bite while I was photographing these guys and had to return to finish said cup. #wifesuccess
Lean and Mean- in the best way
Other than the obvious delicious spicy chipotle infused lean turkey sausage, I loved how easy the recipe came together! Seriously! The length of the recipe card is deceiving because we are literally only shredding, baking, sautéing and melting. The end! I was done in less than 30 minutes. Did I mention they are less than 150 calories per cup? Which means I can have 2 for a filling breakfast that IS NOT oatmeal. This is possible because of our tasty favorite JennieO turkey sausage (all the heart eyes). I am continually impressed by JennieO’s quality and all natural ingredients. Making the switch to turkey has been a cinch when we LOVE the taste! Not to mention, helpful for this gal’s current low calorie goals.
Although the recipe doesn’t call for a can of biscuits (?), I still think you will love that familiar sausage + cheese + egg blend of flavors in a creative new way!
Shock everyone at the next brunch gathering with spicy, smokey, taco…ey sweet potato..ey (okay, I’ll stop) breakfast cups!
If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest] and use the hash tag #wordslikehoneycomb so we can see! It’s my favorite to see your creations!
- 1 16oz Jennie-O lean turkey sausage
- 2 eggs
- 1 small onion, diced
- 1 tsp. olive oil
- 1 cup diced tomatoes, drained
- 2 tbsp. Homemade Taco Seasoning(or similar)
- 2 tbsp. chipotles in adobo sauce
- ½ cup green onions, diced
- ½ tsp. chipotle chili pepper
Sweet Potato Cups
- 2 large sweet potatoes, peeled and shredded
- 4 eggs, divided
- 1 tsp. salt
- 1 tsp. pepper
- cooking spray
- 1 cup finely shredded cheddar
- cilantro, to taste
- Preheat the oven to 400 degrees.
- Add shredded sweet potato to a medium bowl with salt, pepper and 2 eggs and stir to combine.
- Spray a muffin tin very well with cooking spray. Use a small ice scream scoop to divide the sweet potato mixture evenly among all muffin cups. Create the cup shape with your fingers, ensuring the mixture is covering the bottom and sides of the muffin tin.
- Bake for 10 minutes.
- Meanwhile, heat a large skillet over medium high heat and add oil.
- Add turkey sausage to the pan and break up with a spoon as it cooks. Once browned (about 5 minutes) and sausage is cooked through, add remaining filling ingredients and sauté for 2-3 minutes until tender and well combined. Set aside.
- Using the small ice cream scoop again, place a heaping scoop of the mixture into each sweet potato cup, until mixture is gone and each cup is filled to the top.
- Sprinkle cheddar over each cup of mixture and return to the oven for 8-10 minutes until the cheddar has melted.
- Allow the cups to cool for at least 10 minutes before removing from the muffin tin, or they will break apart. Recommend releasing them from the pan by running a thin knife around the edge of the cup to release it from the pan and then remove with a large spoon.
- These cups will stay together, but they are delicate while warm, so be careful! 🙂
Other Breakfast Recipes to Try: