Sausage Breakfast Muffins

My diabetic husband hates eating breakfast when he is pressed for time. Of course this would usually mean a quick trip to McDonald's for a greasy, unhealthy meal on the way. I like to make these for him so he can eat them in the car on his way to work. I found this tasty recipe in Taste of Home and tweaked it a little to suit our tastes. With sausage, corn bread and eggs, they have everything you would want in a breakfast. To make it even quicker, I like to freeze 2 muffins in a sandwich baggie, then place all baggies in a gallon freezer bag to freeze. When needed, all I do is pop 2 frozen muffins in the microwave for 1 minute. Along with a cup of coffee, he's all set for an on-the-go breakfast with no time to waste.

• Ready In: 35 mins
• Serves: 12
• Yields: 1 dozen

Ingredients

• 1⁄2 lb breakfast sausage
• 3  large eggs
• 1⁄8 teaspoon seasoning salt
• 1⁄8 teaspoon black pepper
• 1 (8 1/2ounce) box  cornbread mix
• 1  cup  shredded cheddar cheese, divided

Directions

1. Preheat oven to 400 degrees. Spray 12 muffin cups well with cooking spray.
2. 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.
3. 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.
4. 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.
5. 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.