August 8, 2014

Pinteresting: Easy Sausage, Egg, & Cheese Muffins

Yes, I said easy. What's even easier is that you can make 12 of these at a time (preferably on Sunday night), eat one fresh out of the oven (because duh), put 5 in the fridge for the upcoming week, and the rest in the freezer for next week!

I found this recipe and thought it was perfect for my early mornings. I always eat my breakfast in the car with my coffee on the way to work or school in the mornings. Actually sitting down and eating something would require me not to hit snooze 5 times... and that's just not happening.

The original recipe calls for so many spices and ingredients, but I wanted to make this EASY. So with 3 ingredients and a handful of spices, I have breakfast for the entire week!  The original recipe states each muffin is only 150 calories and the recipe is gluten free! But who's really counting?

Original PIN: Cheddar Egg Muffins

I bought a "tube" of sausage, which kinda freaked me out a little because raw meat terrifies me, but I just put it in a skillet and browned it like ground beef. I used a metal spatula to help me chop the pieces into smaller segments to ensure it would cook fully and so I could easily season and mix it with the cheese and egg. 

I added salt, pepper, minced onion, garlic powder and Italian seasoning to the sausage once it was almost cooked. The Italian seasoning already has rosemary, sage, basil, oregano, and thyme. I didn't measure anything (oops), but just added the seasoning as needed. 

While the sausage cooked, I put 1 1/2 cups cheese in a large bowl and 8 eggs in another bowl and whisked. After fully cooking the sausage, I drained the grease and let cool. Then I combined all the ingredients into a large bowl. 

I used muffin liners because I hate washing dishes. But since I didn't spray the liners with cooking spray, the muffins stuck horribly. (#FAIL) So I wouldn't recommend muffin liners because I had to peel them off.  Just make sure to use cooking spray either way! You can fill each cup to the brim (it will not expand) and bake for 25-30 minutes!

1 lb sausage 
1 teaspoon salt 
1 teaspoon pepper 
1 tablespoon minced onions
1/2 teaspoon garlic powder 
2 tablespoons Italian seasoning 
1 1/2 cup shredded cheese 
8 large eggs 

1. Preheat oven to 350 degrees. Spray muffin tins/liners with cooking spray. 

2. Brown sausage in skillet over medium heat. Add all seasonings when browned (everything except cheese and eggs). 

3. Drain grease and remove from heat. 

4. Whisk eggs in a small bowl. Add cheese to separate large bowl. 

5. Once sausage is cooled, add to cheese bowl and mix. Then add eggs to cheese/sausage mixture and mix. 

6. Fill muffin tins equally with sausage mixture. 

7. Bake for 25-30 minutes or until baked all the way through (toothpick comes out clean). 

8. Cool muffins completely before refrigerating or freezing leftovers.

Healthy options: 
-Use turkey sausage instead of regular sausage 
-Add broccoli or spinach to mixture before adding to muffin cups.

I didn't spray my muffin liners with cooking spray.  Ergo, I think I ate some paper with my muffins because they were a complete pain in the arse to get off. My suggestion:  don't use muffin tin liners. 

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