ENGLISH MUFFIN EGG BAKE RECIPES

Steps:

• Spray the 2 ramekins you are using with olive oil cooking spray or coconut oil spray.
• Add the almond butter and butter to the dish.
• Microwave for 30 seconds and mix until smooth. Set aside to cool.
• In a small bowl whisk the almond flour, salt and baking powder together.
• Pour the milk and egg to dry ingredients and stir until combined.
• Pour this mixture evenly into the two greased ramekins with the almond butter mixture and stir to combine well.
• Microwave 1-2 minutes or until toothpick in center comes out clean.
• Allow to cool a few minutes before taking it out of the ramekin and slicing in half to toast.
• Toast until desired.
• Enjoy!

Steps:

• Generously grease the bottom and sides of a 9-by-13-inch baking dish with butter. Heat the oven to 350 degrees.
• Cut the English muffins into 1-inch cubes. (Do not halve them horizontally as you would normally for the toaster.) Place the cubes on a sheet pan and bake until lightly toasted, 12 to 15 minutes.
• Meanwhile, heat the olive oil in a medium or large skillet over medium-high. Add the sausage and scallions, a pinch of salt and a pinch of pepper and cook, breaking up the sausage with a wooden spoon, until the sausage is evenly browned, 4 to 6 minutes. Transfer to a paper towel-lined plate.
• Meanwhile, add the eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper to large bowl; whisk to combine.
• To assemble, sprinkle half of the sausage, then half of the cheese onto the bottom of the baking dish. Add the English muffin cubes on top in one even layer. Carefully pour the egg mixture into the pan, pressing down lightly to make sure all the bread is moistened. Top with remaining sausage and cheese. Wrap well and refrigerate for at least 1 hour up to overnight.
• Heat the oven to 350 degrees. Bake the casserole until puffed and cooked through, about 40 minutes. (It may need a few more minutes, if your casserole has been in the refrigerator overnight.) Cool for 10 minutes, then cut into squares and serve.