Sunday, August 3, 2014

Sausage and Egg Breakfast Muffins




















  • 1 pound breakfast sausage
  • 7 eggs
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 cup shredded cheddar cheese

Cook sausage until no longer pink, breaking into crumbles.
Drain and set aside.
Whisk 5 eggs in small bowl, scramble over low heat until soft curds form.  Set aside.
Mix together flour, sugar, baking powder and salt in large bowl.
Mix together 2 eggs, milk and oil.
Mix wet ingredients into dry ingredients until just moistened.
Fold 2/3 cup cheese, sausage and scrambled eggs into batter.
Fill greased muffin cups 3/4 full.
Sprinkle remaining cheese on top of each muffin.
Bake in preheated 400 degree oven for 15 to 18 minutes, or until lightly brown.
Serve warm.

Tips:
Yield 18 muffins.
Make ahead, store in refrigerator.  Reheat in micro-wave 45 seconds.
Freeze cooled muffins in sealable freezer bags for longer storage.


Printable Recipe