Sausage Breakfast Muffins

Recipe by Just_Ducky
READY IN: 1hr
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
  • 12
    lb low-sodium bacon, cut up small
  • 12
    cup mixed mushrooms, sliced
  • 4
    green onions, chopped small
  • 1
    tablespoon italian seasoning
  • sea salt & fresh black pepper, to taste
  • 8
    slices whole wheat bread (or any bread you like)
  • 5
    omega eggs, beaten
  • 1
  • 1 14
    cups low-fat cheddar cheese, shredded
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DIRECTIONS

  • Preheat oven to 350°F.
  • Spray muffin pan(s) with cooking spray.
  • Crumble sausage meat, add bacon, mushrooms & seasonings into a large frying pan, cook well. Drain excess fat.
  • Remove hard crusts from bread and tear into small pieces in a large mixing bowl, add meat mixture. Mix well to combine and allow to cool for 5 minutes.
  • Add 1 cup of the cheese to bread mixture.
  • In a medium bowl, combine eggs and skim milk.
  • Evenly pour egg mixture over bread and meat, mix well.
  • Cover and refrigerate for at least 1 hour or overnight.
  • Fill muffin pan 2/3 full, sprinkle with remaining cheese and bake at 350 F for 30 minutes, or until set. (Do not overbake).
  • Place muffin pan on a wire rack and let set for 5 minutes.
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