Sausage, Cheese, and Egg Breakfast Cups

I had an lot of eggs, so I decided to make cupcake sized version of an Italian Easter pie that I had made previously, using a sourdough biscuit recipe as the crust.

Ingredients:

Biscuit Crust:

• 6 ounces (180g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 12 tablespoons (170g) unsalted butter, cold and cut into pats
• 12 ounces (340g) sourdough starter, fed or unfed
  
  

Filling:

• 2 cups cottage cheese (452 grams), drained, then whirred through food processor
• 12 ounces (340 grams) ham or cooked sausage (I used 2/3 sausage and 1/3 ham)
• 4 hard boiled eggs
• 3 raw eggs
• 1 teaspoons dried basil
• 1 teaspoons dried parsley
• 1/4 teaspoon pepper, or to taste
• 2 ounces (60 grams) cheddar cheese, diced into 1/4" cubes
• 2 ounces or so shredded mixed cheese (optional)
  

 

Instructions:

1. Drain cottage cheese in colander lined with paper towel for 20 minutes or so.
2. Hard boil 4 eggs, then chill in ice bath. (I used Instant Pot 5-5-5 method)
3. Cook, cool, and drain sausage. Let cool a couple minutes, then cut cooked meat into ~ 1/4” chunks.
4. Peel the hard boiled eggs, and dice into chunks.
5. Preheat the oven to 400°F.
6. Lightly spray wells of two 12 cup muffin pans with cooking spray.
7. Combine the flour, baking powder, and salt. 
8. In a food processor, work the butter into the flour until the mixture is unevenly crumbly.
9. Add the starter, mixing gently until the dough is mostly comes together.
10. Place the dough on a lightly floured piece of plastic food wrap, surface, and fold together two or three times until all crumbs and pieces come together.
    
11. Divide dough into 24 balls about 1 ounce each. (I used a large cookie scoop to portion out.)
12. Place a ball in every well of the cupcake pans, and press into bottom and up sides of well.
13. Whirr the drained cottage cheese in the food processor.
14. Whip raw eggs briefly, then stir in spices. Stir in the cottage cheese. 
15. Fold in the meats and hard boiled egg chunks.
16. Divide filling between all cups. (I used a large cookie scoop to portion out.)
17. Sprinkle each well with a little shredded cheese. (The filling will rise up a bit during the baking.)
    
18. Bake the biscuit cups for 20 to 22 minutes, until they're golden brown.
19. Let cool in pans on a baking rack for several minutes, then remove cups to cool on the rack.
    
20. Serve warm or room temperature.
    
    

 

Carole's Notes:

We liked these!

The recipe is adapted from https://carolelikesroundfood.blogspot.com/2017/04/italian-easter-pie.html and https://carolelikesroundfood.blogspot.com/2022/01/buttery-sourdough-biscuits.html