Egg Sausage Muffins
Do you have hungry children coming to your church, children who didn't get breakfast? These are a great nutritious snack to fee their tummies before you feed their souls.
Ingredients
- 8 large eggs
- 1/4 tsp salt
- 1/4 tsp pepper
- Dash hot sauce
- 1/2 cup milk
- 2 Tbsp flour
- 1/2 lb bulk sausage
- 1/2 cup diced bell pepper
- 1/2 cup diced mushrooms
- 3/4 cup grated cheddar cheese
Instructions
- Preheat oven to 350 degrees. Break eggs into a medium mixing bowl, add salt, paper and hot sauce; whisk until combined. Stir together milk and flour; add to egg mixture and mix well.
- Crumble and brown sausage in skillet. Remove with a slotted spoon and add to eggs. In the grease remaining in the pan, saute the bell pepper and mushrooms until limp, add to eggs. Add cheese and mix thoroughly.
- Spray a muffin tip with oil spray, making sure to get spray up the sides of each muffin cup. Using a 1/3 measuring cup, ladle egg mixture into the muffin cups. There should be enough for 12 cups; if you have extra, pour the rest into individual greased custard cups. Bake for 20-22minutes until puffy and barely set.
- Remove from oven and let set five minutes. Run a knife along edges of each muffin cup and lift the out of the pan.
Notes
To freeze: place in plastic zipper bags and freeze. To thaw, place in refrigerator the night before and then reheat in the microwave when ready to serve.