Sausage Egg and Cheese Breakfast Casserole Muffins
Try this Sausage Egg and Cheese Breakfast Casserole Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 1 cup milk
- 8 eggs
- 1 cup shredded cheddar cheese
- 1/4 easpoon paprika
- 1/2 easpoon black pepper
- 8 oz. bulk breakfast sausage
- 1/4 easpoon dry mustard
- 6 thomas’ english muffins coarsely chopped
- 1/4 up diced green onions
- Carbohydrate 59.522806675837 g
- Cholesterol 201.800000020288 mg
- Fat 60.1709733399271 g
- Fiber 0.0176666666666667 g
- Protein 73.0413000065329 g
- Saturated Fat 37.6884933371171 g
- Serving Size 1 1 recipe (1352g)
- Sodium 1944.74933341449 mg
- Sugar 59.5051400091704 g
- Trans Fat 3.61209333410024 g
- Calories 1068 calories
Preheat oven to 350 degrees. Lightly coat a 12 cavity muffin tin with non-stick cooking spray, set aside.Cook the breakfast sausage in a skillet over medium heat, breaking it up and crumbling it until it’s no longer pink. Set aside.In a large bowl whisk together the eggs, milk, salt, pepper, dry mustard and paprika. Add the coarsely chopped English Muffins, cheese, green onions and cooked sausage to the bowl, stir to combine. Let mixture sit for 10 minutes before filling up the muffin cups evenly.Bake for 20 to 25 minutes or until the eggs are set and cooked through. Run a knife around breakfast cups to remove from the muffin tin and enjoy warm.
