Breakfast-in-a-Muffin
Originally published as Breakfast-in-a-Muffin in Taste of Home September/October 2013, p2-8
I can never seem to get out of bed with enough time to make breakfast. My solution is to make these muffins ahead of time and pop them in the microwave for 30 seconds just before heading out the door. —Sara Sanders, Fountain City, Indiana
- Preparing Time: 20 minutes
- Total Time: 35 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 eggs
- 1/8 teaspoon pepper
- 1/3 pound bulk italian sausage
- 1/8 teaspoon seasoned salt
- 1 package corn bread/muffin mix
- 3/4 cup shredded cheddar cheese divided
- Carbohydrate 0.279014577889957 g
- Cholesterol 64.7683389222222 mg
- Fat 7.77530644636324 g
- Fiber 0.00278695913461538 g
- Protein 5.23467139046474 g
- Saturated Fat 3.50107917876496 g
- Serving Size 1 1 Serving (32g)
- Sodium 182.965328089957 mg
- Sugar 0.276227618755342 g
- Trans Fat 0.53780864169658 g
- Calories 93 calories
Preheat oven to 400°. 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 paper-lined muffin 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.
