Monday, August 22, 2016

Breakfast casserole muffins

8 oz. breakfast sausage
8 eggs
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dry mustard
1/4 teaspoon paprika
6 Thomas’ English Muffins, coarsely chopped
1 cup shredded cheddar cheese
1/4 cup diced green onions

Preheat oven to 350 degrees. Lightly coat a 12 cavity muffin tin with non-stick cooking spray, set aside.
Cook the breakfast sausage in a skillet over medium heat, breaking it up and crumbling it until it’s no longer pink. Set aside.

In a large bowl whisk together the eggs, milk, salt, pepper, dry mustard and paprika. Add the coarsely chopped English Muffins, cheese, green onions and cooked sausage to the bowl, stir to combine. Let mixture sit for 10 minutes before filling up the muffin cups evenly.

Bake for 20 to 25 minutes or until the eggs are set and cooked through. Run a knife around breakfast cups to remove from the muffin tin and enjoy warm.

*If desired, package up the breakfast cups in a zipclose bag and store in fridge. Reheat one cup at a time in the microwave before eating.

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