Sausage Breakfast Muffins 4 Ingredients Food

EASY SAUSAGE MUFFINS

Steps:

• Preheat the oven to 350 degrees. Grease a 12-cup muffin pan and set aside.
• Cook the sausage in a skillet over medium-high heat until no pink color remains. As the sausage cooks, break it up using a potato masher or large fork so that it is crumbly and loose. Drain as much fat as possible from the cooked sausage.
• In a large mixing bowl, combine the eggs, shredded cheese, cooked drained sausage and baking mix. Stir until thoroughly combined.
• Fill muffin cups about 3/4 full. Bake for approximately 20 minutes or until golden brown on top.

SAUSAGE EGG MUFFINS (4 INGREDIENTS!)

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).
• In a large skillet over medium-high heat, cook the ground sausage, breaking apart with a wooden spoon, for 8-10 minutes, until browned.
• Meanwhile, line a muffin tin with 12 parchment muffin liners or silicone muffin liners.
• Arrange the ground sausage in the muffin cups. Sprinkle cheese on top.
• Whisk together the eggs, heavy cream, sea salt, and black pepper. Pour the egg mixture into the muffin cups over the sausage.
• Bake for 15-20 minutes, until the eggs are set.

SAUSAGE BREAKFAST MUFFINS

Steps:

• Preheat oven to 400°. Line 12 muffin cups with paper liners. 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., 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., 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., 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.

SAUSAGE BREAKFAST MUFFINS

Steps:

• 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.

SAUSAGE BREAKFAST MUFFINS (OAMC)

Steps:

• Line muffin tins with paper liners, and set aside.
• Fry, crumble and drain sausage.
• Preheat oven to 375 degrees.
• Mix together bisquick, cornmeal, eggs, and milk.
• Add drained sausage, and cheese, and stir well.
• Ladle the filling into the prepared muffin tins, filling almost to top.
• Bake for 11-15 minutes.
• Allow to cool completely.
• Store in freezer in a large airtight container.
• Or place each in a sandwich bag, and then place a dozen in a large ziploc bag.
• Microwave on high for approx 90 seconds.

SAUSAGE BRUNCH MUFFINS

Steps:

• Preheat oven to 425 degrees and spray 24 muffin cups with non-stick cooking spray.
• Over medium heat, brown the sausage in a skillet; drain and set aside.
• In a large bowl, combine the biscuit mix, milk, water, chilies and egg; mix well.
• Stir in the corn and drained sausage; gently mix in grated cheese.
• Fill the prepared muffin tins 2/3 full and bake in preheated oven for 15 to 18 minutes.
• Cool 5 minutes; remove from pan and place of a wire rack to cool.
• Serve warm or allow to cool completely, place in a zip-lock bag and freeze.
• To reheat: Defrost overnight in refrigerator, wrap in foil and place in cold oven; set temperature for 350 and allow oven to come to temperature, warm for 8 to 10 minutes or until heated through.

SAUSAGE PANCAKE MUFFINS

Steps:

• Preheat oven to 350°. Coat 48 mini muffin cups with cooking spray. Microwave sausages according to package directions; drain. Cut into small chunks; divide evenly among muffin cups., Whisk next 6 ingredients. In another bowl, whisk egg, milk, oil and honey until blended. Add to flour mixture; stir just until moistened. Pour batter over sausage chunks in prepared muffin cups., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, adding syrup if desired.

CHEDDAR SAUSAGE BREAKFAST MUFFINS

Steps:

• In a bowl, combine the dry ingredients. Combine egg, milk and butter stir into dry ingredients just until moistened. Fold in sausage and cheese., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm. Refrigerate leftovers.

SAUSAGE CHEESE MUFFINS

Steps:

• In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, milk, sage and sausage. Stir in the biscuit mix just until moistened. Fill greased miniature or regular muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until muffins test done.