The Baker Upstairs: sausage and egg breakfast muffins


sausage and egg breakfast muffins


This last week I did something I have never done before: I ate a hot breakfast every single morning of the week! I know that's probably no big deal for anyone else, but I'm usually busy in the mornings and running out the door, grabbing whatever random items I see… yogurt, bananas, granola bars, trail mix, etc. Last week, though, I decided to plan ahead and made a batch of these muffins and some sausage and cheese biscuits (recipe coming soon!), and I had a super easy breakfast ready for me every morning! Since I am apparently incapable of doing two right things at the same time, I did end up eating out for lunch a couple of days this week, but it's a start. Right?

Anyway, these sausage and egg breakfast muffins are super easy to make, and so delicious and flavorful. They were a big hit with my whole family! I've still got about half the batch waiting in the freezer, and I'm excited to continue my trend of hot breakfasts this week. Yum!
Sausage and Egg Breakfast Muffins

6 eggs
2 cups milk
1/2 teaspoon salt
1 cup grated cheddar cheese
8 ounces breakfast sausage, cooked and crumbled (I used turkey sausage)
1/2 bell pepper, diced
1 box (6 ounces) dry stuffing mix (I used Stove Top)

Preheat the oven to 350. Prepare muffin tins by spraying with cooking spray. In a medium bowl, whisk together the eggs, milk, and salt until well blended. Stir in the cheese, sausage, bell pepper, and stuffing mix, and mix well. Scoop into prepared muffin tins, filling nearly full. (Mine made 18 muffins.) Bake 20-25 minutes or until they no longer jiggle when the muffin tin is gently shaken and the muffins are light golden brown on top. To freeze, let cool completely then place in a freezer-safe container. Reheat two muffins on a paper towel at 50% power for 1 minute, then full power for 1 minute. Enjoy!

adapted from Yellow Bliss Road

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