Tex-Mex Breakfast Cups

Add the flour to a medium sized mixing bowl.

Next, add in the baking powder & the salt to the flour.

Roughly mix & add in the butter.

Using your fingertips, rub the butter into the flour.

Then add in the vegetable oil.

Add in the milk & combine. A dough should form.

Turn dough onto a floured surface.

Knead the dough until it is smooth & pliable.

Place the ball of dough into a bowl/dish & cover until ready to use.

Next, prepare the sausages by placing them into a pan with a little water. Allow the sausages to steam for 10 minutes & then allow them to fry in their own oils.

Once they have fried, remove from the pan & set them aside to cool.

In the time being, you can begin preparing the Mexican Salsa.

Bring out the dough once again & place it on a floured surface.

Roll the dough out as much as you can.

Using a cutter or a simple glass, cut out 12 circular shapes – it should be a little bigger than the circumference of the muffin tray molds that you will be using.

Once the circular shapes are done, you can roll it out a bit more if you desire, just don’t make it too thin.

Take each circular shaped dough & lay it into each of the muffin tray molds.

Next, crumble up the sausages using your hands.

Place about a teaspoon of the crumbled sausages into the dough cups.

Crack an egg into a small bowl.

Add in the milk.

Beat the egg & milk using a fork.

Spoon equal amounts of the egg mix into the sausage filled cups.

Next, spoon in some Mexican salsa.

Finally, top with some grated cheese.

Bake these Tex-Mex Breakfast Cups in the oven for 30 minutes at 120°C or 248°F.

Remove from the hot tray onto a cooling rack.

Sprinkle some dried mixed over them (optional).

Enjoy these Tex-Mex Breakfast Cups as is or as a side. Can also be enjoyed with a side of Classic Guacamole.