Breakfast for 12

Sausage Cheese Egg Muffins

Name: Sausage Cheese Egg Muffins
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 3/4 lb ground breakfast sausage; 12 large eggs; 1/2 cup whole milk; 2 tsp chili powder; 1 tsp sea salt; 1/4 tsp freshly cracked black pepper; cooking spray; 2 cups tillamook farmstyle thick cut mexican 4 cheese blend shredded cheese; 1 can (3 4/5 oz) sliced black olives; minced cilantro; salsa; avocado slices

Bake seasoned sausage, eggs, cheese, and olives in muffin cups until the eggs are firm.

$0.95per serving $

35 minstart to table

12servings

American Low-carb Budget Breakfasts Lunches Back to school

Ingredients

3/4 lb ground breakfast sausage
12 large eggs
1/2 cup whole milk
2 tsp chili powder
1 tsp sea salt
1/4 tsp freshly cracked black pepper
cooking spray
2 cups tillamook farmstyle thick cut mexican 4 cheese blend shredded cheese
1 can (3 4/5 oz) sliced black olives
minced cilantro
salsa
avocado slices

Steps

Heat the oven to 375 F and coat a 12-cup muffin pan with cooking spray.
Cook the ground sausage in a large skillet over medium heat for 7 minutes, breaking it up until it reaches 160 F.
Whisk the eggs, milk, chili powder, salt, and pepper in a large bowl.
Divide the sausage, cheese, and olives among the muffin cups, then pour the egg mixture over them.
Bake for 18 to 20 minutes, until the eggs are firm.
Top the muffins with cilantro, salsa, and avocado slices before serving.

Main ingredient on sale this week? See what to make with italian or breakfast sausage on sale.