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Sausage Breakfast Muffins

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“I wanted to come up with a filling breakfast for my boys to get them through the morning. Going off a breakfast casserole recipe, I modified it to make these hearty, energy filled muffins. I am going to work on a healthier version next go around, using ground chicken. *These freeze well. *Could be baked as a casserole in a 9 x 9 pan. 350 F for approx 1 hour. *Use glass, ceramic or best choice, stoneware. Metal pans turn the bottoms too dark.”
READY IN:
1hr
SERVES:
18
YIELD:
18 muffins, med.
UNITS:
US

Ingredients Nutrition

  • 1 lb sausage meat
  • 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 cup skim milk
  • 1 14 cups low-fat cheddar cheese, shredded

Directions

  1. Preheat oven to 350°F.
  2. Spray muffin pan(s) with cooking spray.
  3. Crumble sausage meat, add bacon, mushrooms & seasonings into a large frying pan, cook well. Drain excess fat.
  4. 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.
  5. Add 1 cup of the cheese to bread mixture.
  6. In a medium bowl, combine eggs and skim milk.
  7. Evenly pour egg mixture over bread and meat, mix well.
  8. Cover and refrigerate for at least 1 hour or overnight.
  9. Fill muffin pan 2/3 full, sprinkle with remaining cheese and bake at 350 F for 30 minutes, or until set. (Do not overbake).
  10. Place muffin pan on a wire rack and let set for 5 minutes.

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