Breakfast-in-a-Muffin Recipe

By theresaoneil

Ingredients

• 1/3 pound bulk Italian sausage
• 3 Eggland's Best Eggs
• 1/8 teaspoon seasoned salt
• 1/8 teaspoon pepper
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 3/4 cup shredded cheddar cheese, divided

Preparation

Step 1

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.
Yield: 1 dozen.