I was cooking sausage for another recipe so I set some aside for these…brilliant mini breakfast souffles that only take a few minutes! I found this recipe in The America’s Test Kitchen, ‘Quick Family Cookbook’, just remember to grease AND flour your muffin tin, and to make sure you enjoy them immediately before they deflate.
Scrambled Egg and Sausage Muffins
1/2 lb. crumbled breakfast sausage meat (casings removed), cooked and drained
24 Ritz crackers, coarsely crushed
1/3 c. half and half
1 c. grated old cheddar
4 scallions or green onions, finely minced
Preheat the oven to 450, spray a 12-cup muffin tin with cooking spray and then lightly dust each cup with flour. In a large bowl, whisk together the crushed crackers, eggs and half and half, then stir in the cheese, onions and cooked sausage.
Carefully pour the egg mix evenly into your 12 prepared cups and then bake for about 10 minutes until the tops are lightly golden – you can also give the pan a gently wiggle to make sure that the middles are set. Allow the muffins to sit for a couple of minutes and then running a knife around the edge of each should pop them out no problem. Serve them straight away!
- Category: Muffins, Breakfast, Sausage, Freezes Well