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These Breakfast Muffins are perfect for rushing out the door on a hectic morning. These On-the-Go Breakfast Muffins are packed with sausage and eggs, but they may also be made with other ingredients.
Ingredients:
- 1 pound hot or Italian ground sausage
- 7 eggs
- 2 cups all-purpose flour
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup canola or vegetable
- 1 1/2 cups shredded cheddar cheese, divided
Directions:
- Preheat oven to 400°. Grease or line muffin cups with paper liners.
- In a large nonstick skillet, cook and crumble sausage until done. Remove with a slotted spoon and drain on paper towels. Wipe skillet clean.
- In a small bowl, whisk five eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat.
- In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 1 cup of cheese, sausage and scrambled eggs.
- Fill prepared muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
- Make ahead: Make these ahead of time and store in the refrigerator. Pop them in the microwave until warm for a quick on-the-go breakfast.
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