Easy Breakfast Muffins

Name: Easy Breakfast Muffins
Ingredients: 12 pieces Wheat Bread, torn or cut into pieces; 1 lb Breakfast Sausage, cooked; 12 Eggs; 1/4 cup Milk; 1 cup Cheddar Cheese, shredded; 1 cup Mushrooms, sautéed; 1 cup Bell Peppers, sautéed; 1/2 Onion, sautéed; 1 canned Green Chilis, drained; 3 tbs Ground Mustard; Salt and Pepper, to taste; crushed red pepper, to taste; Egg Whites, These are optional, but help expand the recipe to feed more people.

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12 pieces	Wheat Bread torn or cut into pieces
1 lb	Breakfast Sausage cooked
12	Eggs
¹⁄₄ cup	Milk
1 cup	Cheddar Cheese shredded
1 cup	Mushrooms sautéed
1 cup	Bell Peppers sautéed
¹⁄₂	Onion sautéed
1	canned Green Chilis drained
3 tbs	Ground Mustard
	Salt and Pepper to taste
	crushed red pepper to taste
	Egg Whites These are optional, but help expand the recipe to feed more people.

Brown the meat and when it is nearly cooked, add in the veggies to soften. While these are cooking, whisk together the eggs, milk, and seasonings. You can also add egg whites at this point too. (I typically add these when I need to make these go further and I always have egg whites on hand.)

After the meat and veggies are cooked, let cool briefly and mix into the egg mixture. Stir in cheese.

Take a large muffin tin and add cupcake liners or spay with oil to prevent sticking.

Take the pieces of bread and tear into pieces, adding one piece into each cup.

Using a 1/2 cup measure, scoop egg mixture and add it to the top of the bread. Be careful not to overfill these, as the egg will expand during cooking!

Cook at 350 degrees for 30-40 minutes. Check frequently to prevent burning. (This time can vary based on elevation and the amount you fill the cups!)

These are easily refrigerated and re-heated for daily breakfasts or snacks!

Brown the meat and when it is nearly cooked, add in the veggies to soften. While these are cooking, whisk together the eggs, milk, and seasonings. You can also add egg whites at this point too. (I typically add these when I need to make these go further and I always have egg whites on hand.)
After the meat and veggies are cooked, let cool briefly and mix into the egg mixture. Stir in cheese.
Take a large muffin tin and add cupcake liners or spay with oil to prevent sticking.
Take the pieces of bread and tear into pieces, adding one piece into each cup.
Using a 1/2 cup measure, scoop egg mixture and add it to the top of the bread. Be careful not to overfill these, as the egg will expand during cooking!
Cook at 350 degrees for 30-40 minutes. Check frequently to prevent burning. (This time can vary based on elevation and the amount you fill the cups!)
These are easily refrigerated and re-heated for daily breakfasts or snacks!

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