Prep 20 mins
Cook 25 mins
From Gooseberry Patch Come On Over.
Make and share this Sausage and Egg Muffins recipe from Food.com.
- 1 lb ground sausage
- 1 onion, chopped
- 12 eggs, beaten
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- In a large nonstick skillet, brown sausage with onion; drain.
- In a large mixing bowl, combine the sausage mixture with the remaining ingredients; mix well.
- Spoon into greased muffin cups, filling 2/3 full.
- Bake in a 350° oven for about 25 minutes or until a knife comes out clean.
This recipe is incredibly easy and delicious! I saute my onions so they aren't crunchy (most people's reasoning for not liking onions) and I boil my sausage so as not to have any burned spots. Perfect for any kind of potluck!
They were a hit - all but 3 gone from 2 dozen minis (15 min cooking time) and 2 dozen full size during a MDO party. I do need to mention that I subbed beef for sausage and added chicken boullion for flavor. The cooking time is the key...DO NOT overcook. The minis came out perfectly, but the full size I accidently left in an extra minute. They were much harder to get out. Still delicious and made a beautiful tray.
Made for the *Sep Breakfast Photo Challenge* , these muffins would get 5 easy * for their great taste & quick prep. The egg mixture is a bit messy to work with, but my gravy ladle worked well to transf it to the tins. I am not at all sure why, but despite PAM-spraying the tins liberally ~ the muffins stuck like glue & had to be pryed loose w/a spoon. *BUT* I also made 1 in a ramekin & it popped out easily. DH is a breakfast hound & liked these a lot. Thx for sharing the recipe w/us. :-)