Sausage and egg muffins

articles.chicagotribune.com
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Ingredients

  • 8 slices whole wheat bread, crusts trimmed
  • 2 Tbsp butter, melted
  • 8 oz cheddar cheese, shredded
  • 1/4 lb sausage meat, cooked, drained, crumbled
  • 4 eggs
  • 1 1/2 cups milk
  • 1/4 tsp onion powder
  • 1/4 tsp dijon mustard
  • 1 green onion, chopped
  • 1/2 red bell pepper, chopped

Instructions

1

Heat oven to 375 degrees. Flatten the bread slices with a rolling pin. Cut into squares or cut circles with a pastry cutter. Brush slices with butter; press them into lightly greased muffin cups, forming crusts. Set aside 1/4 cup cheese; sprinkle remaining cheese and sausage in crusts.

2

Whisk the eggs, milk, onion powder and mustard together. Pour the mixture into the cups, being careful not to overfill. Top with green onions and red peppers; sprinkle with reserved cheese.

3

Cover loosely with foil; bake 30 minutes. Uncover; bake 15 minutes. Cool completely; store the muffins in the refrigerator in an airtight container.

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Nov 2011 Added