BREAKFAST-ON-THE-GO MUFFINS
My husband is an Egghead. He loves cooking on his large Big Green Egg (grill/cooker/smoker). He loves coming up with new recipes to cook on it and he likes to research on the Internet other people's recipes and tweak them to make them his own. This is one such recipe. You can make this in the oven or on the grill. He made it last week with diced ham, but I wanted sausage and so that's what this recipe calls for. I have to admit that I much preferred the sausage to the ham version. It's very versatile and easy. You can freeze this and take it each morning to work for breakfast.
Provided by Meg Aguilar @MegMarkR1
Categories Other Breakfast
Number Of Ingredients 7
Steps:
- Grill or oven should be preheated to 350 degrees. If using a grill, it should be indirect heat.
- Lightly spray (2) JUMBO muffin pans with Pam or lightly grease with oil
- Whisk egg mixture: 12 eggs, 1/2 cup milk, salt/pepper and dash of Baking Powder.
- Spoon 1 tablespoon of thawed hash browns in each muffin cup. Spoon 1 tablespoon of browned sausage on top of hash browns in each muffin cup. Spoon 1 tablespoon of shredded cheese on top of sausage in each muffin cup to create a layer (I used 4 cheese Mexican blend, but you can use any shredded cheese you like).
- Fill each muffin cup with egg mixture. Take a fork and mix each cup individually. If you have extra sausage, you can put more of the sausage on top (do not mix). Put 1 more tablespoon of shredded cheese on top of each muffin cup mixture (do not mix).
- Bake or grill at 350 for 30 - 45 minutes until fluffy and lightly browned on top and sides. This recipe is very versatile. Next week, we are going to substitute the sausage for crumbled bacon. You can also add onions, mushrooms, bell peppers or green chilies. If you add more layers to it I would recommend using a teaspoon of each rather than a tablespoon so that you don't overfill the muffin pan.
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