Easy Breakfast Egg & Sausage "Muffins"

I've got another recipe to share that has helped to make mornings easier around here.

The recipe is one that our intern at work found and made for a volunteer's appreciation brunch. He told me what was in it and I'll admit, I didn't like the sound of it.

The ingredients are pretty basic: Eggs, Milk, Cheese, Sausage (or ham, or bacon), and stuffing mix. Yeah, that last one threw me too.  But let me tell you, it was good. Like REALLY good.

Originally, it's made as a casserole, but I thought it might be kind of fun (and time saving) to try out single serving sized "muffins."

Mornings are so hectic around here, and I almost never eat breakfast before leaving the house. If I do, it's usually gulping down a bowl of cereal and half a cup of coffee while I'm doing my makeup.

Now I just grab a couple "muffins" from the freezer and heat them up at work so I have a hot breakfast when I'm ready to eat it.

The recipe is really easy, and you know how I like easy! You just throw the ingredients together, pour the mixture into greased muffin pans, and bake.

Seasoned Egg & Sausage Muffins

makes about 12-18 "muffins," depending on your how much you fill the cups

6 eggs, beaten

2 cups milk

1 cup cheddar cheese

1 1/2 cups breakfast sausage, cooked, drained and crumbled

2 cups dry stuffing mix

1/2 tsp salt

1. Preheat the oven to 350 degrees.

2. Prep your muffin pans by greasing them generously with cooking spray.

3. Mix all of the ingredients together in a large bowl.

(notes: I used a box of Stove Top Sage Stuffing Mix. The box is exactly two cups. For the sausage, I used half of a bulk package - not links).

4. Scoop mixture into individual muffin tins. (I didn't measure it out, but it's about 1/2 a cup). I wasn't sure how the eggs would puff up, so I didn't want to overfill.

5. Place muffins pans into the preheated oven for 20-25 minutes. I started checking them after about 17 minutes. I knew they were done when I inserted a knife and it came out clean, and they were a nice, golden brown. 

6. Allow to cool slightly, transfer to plates, and serve with breakfast breads and fruit.

My son (who isn't a huge fan of eggs) chowed down two of them. The seasonings are perfect.

Try it out - I bet you'll like it too!

For breakfast on the go: Place muffins in a labeled freezer bag. Wrap in a paper towel and pop them in the microwave for about a minute. Perfect for a hot breakfast, and so much better than cereal!

Original recipe found here.

Come join #DairyBreakfastClub recipe party at TidyMom along with The California Milk Advisory Board and RealCaliforniaMilk.com

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