Sausage Breakfast Muffins Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 3 large eggs
- 1/8 teaspoon pepper
- 1/3 pound bulk italian sausage
- 1/8 teaspoon seasoned salt
- 3/4 cup shredded cheddar cheese divided
- 1 package (8-1/2 ounces) corn bread/muffin mix
- Carbohydrate 0.386814577889957 g
- Cholesterol 123.988338922222 mg
- Fat 9.16690644636325 g
- Fiber 0.00278695913461538 g
- Protein 6.99587139046474 g
- Saturated Fat 3.93493917876496 g
- Serving Size 1 1 serving (46g)
- Sodium 202.565328089957 mg
- Sugar 0.384027618755342 g
- Trans Fat 0.77118864169658 g
- Calories 113 calories
Directions Preheat oven to 400degrees. Line 12 muffin cups with paper liners. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain. In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat. In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full. Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm. Yield: 1 dozen. Originally published as Breakfast-in-a-Muffin in Taste of Home September/October 2013, p2-8
