Ingredients for Sausage Breakfast Muffins
- 1 pound sausage meat
- Low Sodium Bacon
- Mixed Mushrooms
- Green Onions
- Italian Seasoning
- Sea Salt & Fresh Black Pepper
- Whole Wheat Bread
- Omega Eggs
- 1/2 cup skim milk
- Low Fat Cheddar Cheese
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How to Make Sausage Breakfast Muffins
- Preheat oven to 350°F (175°C).
- Spray a 12-cup muffin tin with cooking spray.
- In a large skillet, crumble 1 pound sausage and cook until browned. Add 4 slices bacon, chopped, and 8 ounces mushrooms, sliced. Cook until bacon is crispy and mushrooms are tender. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder.
- Drain excess grease from the skillet.
- Remove crusts from 6 cups bread (day-old bread works best), tear into small pieces, and place in a large bowl. Add the cooked sausage mixture to the bowl.
- Mix well to combine and let cool for 5 minutes.
- Add 1 cup shredded cheddar cheese to the bread mixture and stir to combine.
- In a medium bowl, whisk together 6 large eggs and 1/2 cup skim milk.
- Pour the egg mixture evenly over the bread and meat mixture; stir gently to combine.
- Cover and refrigerate for at least 1 hour, or preferably overnight.
- Fill each muffin cup ⅔ full. Sprinkle the remaining 1/2 cup shredded cheddar cheese over the tops.
- Bake for 30-35 minutes, or until golden brown and set. Use a glass, ceramic, or stoneware baking dish for best results. Metal pans may cause the bottoms to brown too quickly.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
3g
Fat
2g
Carbs
2g
