SAUSAGE BREAKFAST MUFFINS RECIPES

Name: Sausage Breakfast Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 dozen.
Ingredients: 1/3 pound bulk Italian sausage; 3 large eggs; 1/8 teaspoon seasoned salt; 1/8 teaspoon pepper; 1 package (8-1/2 ounces) corn bread/muffin mix; 3/4 cup shredded cheddar cheese, divided

SAUSAGE BREAKFAST MUFFINS RECIPE: HOW TO MAKE IT

Sausage Breakfast Muffins Recipe: How to Make It image

I can never seem to get out of bed with enough time to make breakfast. My solution is to make these muffins ahead of time and pop them in the microwave for 30 seconds just before heading out the door. —Sara Sanders, Fountain City, Indiana

Provided by Taste of Home

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 1 dozen.

Number Of Ingredients 6

Ingredients

1/3 pound bulk Italian sausage
3 large eggs
1/8 teaspoon seasoned salt
1/8 teaspoon pepper
1 package (8-1/2 ounces) corn bread/muffin mix
3/4 cup shredded cheddar cheese, divided

Steps:

Preheat oven to 400°. Line 12 muffin cups with paper liners. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain., In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat., In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full., Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

SAUSAGE BREAKFAST MUFFINS RECIPE - FOOD.COM

Sausage Breakfast Muffins Recipe - Food.com image

I wanted to come up with a filling breakfast for my boys to get them through the morning. Going off a breakfast casserole recipe, I modified it to make these hearty, energy filled muffins. I am going to work on a healthier version next go around, using ground chicken. These freeze well. Could be baked as a casserole in a 9 x 9 pan. 350 F for approx 1 hour. *Use glass, ceramic or best choice, stoneware. Metal pans turn the bottoms too dark.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 18 muffins, med., 18 serving(s)

Number Of Ingredients 10

Ingredients

1 lb sausage meat
1/2 lb low-sodium bacon, cut up small
1/2 cup mixed mushrooms, sliced
4 green onions, chopped small
1 tablespoon italian seasoning
sea salt & fresh black pepper, to taste
8 slices whole wheat bread (or any bread you like)
5 omega eggs, beaten
1 cup skim milk
1 1/4 cups low-fat cheddar cheese, shredded

Steps:

Preheat oven to 350°F.
Spray muffin pan(s) with cooking spray.
Crumble sausage meat, add bacon, mushrooms & seasonings into a large frying pan, cook well. Drain excess fat.
Remove hard crusts from bread and tear into small pieces in a large mixing bowl, add meat mixture. Mix well to combine and allow to cool for 5 minutes.
Add 1 cup of the cheese to bread mixture.
In a medium bowl, combine eggs and skim milk.
Evenly pour egg mixture over bread and meat, mix well.
Cover and refrigerate for at least 1 hour or overnight.
Fill muffin pan 2/3 full, sprinkle with remaining cheese and bake at 350 F for 30 minutes, or until set. (Do not overbake).
Place muffin pan on a wire rack and let set for 5 minutes.

Nutrition Facts : Calories 51, FatContent 1, SaturatedFatContent 0.5, CholesterolContent 1.9, SodiumContent 115.4, CarbohydrateContent 6.3, FiberContent 0.9, SugarContent 0.8, ProteinContent 4.1

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