Easy Breakfast Muffins
Shared by: Riley
Serving: 12
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.
Directions
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!