Sausage & Egg Muffins
Back to School Breakfast Treat!
We treated a lucky Raleigh family to these muffins for their first day of school with 94.7 WQDR. We made the sausage the night before and assembled all the ingredients the next morning, which took only 5 minutes to mix the ingredients and scoop them into the tins! Depending on your taste, you can use mild or spicy sausage or a little bit of both. Enjoy!
Yield: 24 muffins
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
8 Large Braswell Family Farms eggs
2 cups Bisquick
2 lbs ground sausage (we used Bass Farm mild sausage)
2 cups shredded cheddar cheese
Preheat oven to 350F.
In a large skillet, cook sausage until browned and no pink remains. Drain grease from cooked sausage and set aside.
Combine Bisquick, shredded cheese, and cooked sausage. Beat eggs well and combine with dry mixture.
Spray muffin tins with cooking spray. Using a serving spoon, scoop the mixture into each of the tins. Bake on 350 for 20 minutes or until the bottoms begin to brown.
Allow to cool for 5 minutes. Remove from tin and enjoy!