Sausage Egg and Cheese Breakfast Casserole Muffins

We have 4 chickens now (one didn’t make it), and they are all producing one egg per day.

That’s 28 eggs per week. Guys… I’m drowning in eggs.

White, brown and blue eggs. Yes… one of our girl’s lays blue eggs! They’re so pretty!

Good thing my kids love eggs.

I’ve been making so many of these awesome egg casserole cups because my family just devours them. They’re super easy to whip up on a weekend and have breakfast ready for the entire week!

I added sausage to these cups, but I’ve made it with bacon before too. Both are extremely good!

But what I love the most is when I use the Thomas English Muffins.

The english muffin’s nooks and crannies are perfect for soaking up the egg mixture and creating a delicious and hearty breakfast cup!

Ingredients

• 8 oz. bulk breakfast sausage
• 8 eggs
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dry mustard
• 1/4 teaspoon paprika
• 6 Thomas’ English Muffins, coarsely chopped
• 1 cup shredded cheddar cheese
• 1/4 cup diced green onions

Instructions

1. Preheat oven to 350 degrees. Lightly coat a 12 cavity muffin tin with non-stick cooking spray, set aside.
2. Cook the breakfast sausage in a skillet over medium heat, breaking it up and crumbling it until it’s no longer pink. Set aside.
3. 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.
4. ......................................

for full recipes please see : iwashyoudry.com

Share this post