Sausage Egg Muffin Bites

 Sausage Egg Muffin Bites

 

 

 

 

 

 

 

 

 

 

 

 

If I know I am going to have a busy week ahead, I like to make these grab-n-go mini sausage muffins. They’re light, fluffy and filled with sausage and cheese. I make enough to last all week with this recipe. It makes about 35 mini bites or you can use a regular muffin tin and get a dozen. Or you can cut the recipe in half if you want less.  You can also substitute bacon, ham, or just eggs and cheese.

Sausage Egg Muffin Bites

12 eggs

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup shredded cheddar cheese 

1/2 cup Jimmy Dean sausage crumbles (pork or turkey)

 

Preheat oven to 375 degrees. Spray muffin tins liberally with non stick cooking spray.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large mixing bowl whisk together eggs, milk, salt and pepper. Stir in cheese and sausage.

Pour mixture into muffins cups, filling about ¾ full. Bake until muffins are set in the middle.  Run a plastic knife around the inside walls of the muffin cup to help loosen them if needed.

Bake for 20-25 minutes, or until the egg is cooked through.

NOTES:   

You can add different ingredients like cooked spinach, diced tomatoes, mushrooms, chopped broccoli, green peppers or onions.  You can also use crumbled bacon or diced ham.   

Stored in the refrigerator in an air tight container these   will last 3-4 days.  You can also keep them in the freezer for up to 2 months. Make sure to let them cool completely before freezing. Then put them in a Ziploc freezer bag.

 

 

 

 

 

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