29 September, 2013
Sausage Breakfast Muffins
These little muffins are a real breakfast treat. They can be made ahead and reheated or served at room temperature. They also freeze and travel nicely. They are a nice brunch item. The quantities vary based on how many muffins you are making. I like to cook the sausage the night before.
What you need:
Buttermilk biscuit dough (the kind in the can that pops)
cooked breakfast sausage
Brown sausage and chopped onions in pan. Drain off excess fat. Mix eggs and pepper in a bowl and set aside. I don’t add salt because the sausage seems to have enough already. Spray cupcake tin with nonstick spray. Place 1/3 of a muffin in each space and press down. Add a spoonful of cooked sausage and a sprinkle of cheese. Fill the tin with the scrambled egg mixture to about the top. Bake according to the biscuit directions.