Breakfast Egg Muffins
https://thrivinghomeblog.com/easy-breakfast-casserole-muffins/print/35713/
Ingredients
- 3–4pieces whole wheat bread, torn into small pieces (enough to fill muffin tins almost to top)
- 3–4slices deli ham (look for preservative-free), chopped into bite-sized pieces
- 1cupshredded cheddar cheese
- 8large eggs
- 1cupmilk
- 2 teaspoonsground mustard
- 1/2 teaspoonground pepper (or more or less to taste)
- dried parsley, for garnish
Instructions
Make It Now:
- Preheat oven to 400°F. Grease a muffin tin very well or use a silicone muffin tin.
- Drop bread pieces evenly in muffin tins until they come about 2/3 of the way up the tin.
- Sprinkle ham pieces evenly in each tin.
- Sprinkle cheese evenly in each tin.
- Whisk together eggs, milk, ground mustard, and pepper.
- Pour egg mixture evenly in each muffin tin.
- Sprinkle a little dried parsley on the top of each one to add a pop of color.
- Bake for 15-18 minutes or until golden brown on top and cooked through the middle.
Freeze For Later:Bake according to instructions and let fully cool. Place muffins in a single layer in a gallon-sized freezer container or bag. Seal well, squeezing out excess air, and freeze.
Prepare From Frozen:Wrap a muffin in a moist paper towel and microwave in 30 seconds increments until heated through (about 1-2 minutes). Or thaw in the refrigerator and warm in the microwave.
Notes/Tips
- A great way to store these breakfast muffins in the fridge or freezer is in our favoritereusable freezer bags.
- This is a great way to use up stale bread.
- You can use your milk of choice.
- Using silicone liners helps reduce sticking
Hashbrown Breakfast Bake
Ingredients
- 1lb bulk spicy pork sausage
- 1small onion, chopped (1/4 cup)
- 2 1/2cups frozen diced hash brown potatoes
- 5eggs
- 1 3/4cups milk
- 1cup Original Bisquick™ mix
- 1/4teaspoon salt
- 1/4teaspoon pepper
- 2cups shredded sharp Cheddar cheese (8 oz)
- Picante sauce or green hot sauce, if desired
- Sour cream, if desired
Baked Breakfast Taquitos
The Family Fudge
Ingredients
- 8 large eggs whisked
- 1/2 pound bulk breakfast sausage I used Jennie-O Turkey Breakfast Sausage
- 1 small red bell pepper diced
- 3 or 4 cremeni brown button mushrooms, rinsed, drained, and chopped
- 1/3 cup chopped cilantro optional
- Salt and fresh ground pepper to taste
- 1 heaping cup shredded sharp cheddar cheese
- 16 small 6" flour tortillas
Instructions
- Preheat oven to 400 degrees. Generously coat a foil-lined, rimmed baking sheet with non-stick cooking spray.
- Cook breakfast sausage in a 12" non-stick skillet until crumbled and completely cooked through. Transfer to a double layer of paper towels to drain while you prepare other ingredients.
- Wipe skillet clean, coat with non-stick cooking spray and place over medium heat. Add diced red bell pepper and cook, stirring for a couple of minutes until softened. Add chopped mushrooms and cook for another minute. Lower the heat to medium-low and add whisked eggs to the veggies. Cook, moving the eggs around with a wooden spoon until eggs are set up. Season to taste with salt and pepper and toss in the cilantro (if using). Remove pan from heat and add cooked, crumbled sausage and shredded cheese. Stir to combine and set aside.
- Warm the entire stack of tortillas in the microwave for about 20 seconds just to soften them slightly. Lay a tortilla on a cutting board or other work surface and place a couple tablespoons of the egg and sausage filling down the center of the tortilla. Sprinkle with some of the cheese. Roll the tortilla tightly and place seam side down on the prepared baking sheet. Repeat with remaining tortillas. Coat the tops of the taquitos with additional non-stick cooking spray.
- Bake at 400 degrees for 8 minutes. Pull baking sheet out of the oven and use tongs to flip each taquito over to brown the other side. Return to the oven for an additional 3 minutes or till nicely browned on both sides.
Steps
1
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage and onion over medium-high heat 5 minutes, stirring occasionally. Stir in potatoes. Cook 5 to 7 minutes, stirring occasionally, until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into baking dish.
2
In medium bowl, stir eggs, milk, Bisquick mix, salt and pepper with fork or whisk until blended. Stir in cheese. Pour over sausage mixture and stir well. Cover with nonstick foil; refrigerate 8 to 12 hours.
3
Heat oven to 350°F. Bake casserole covered 45 minutes. Uncover; bake 10 to 15 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with picante sauce and sour cream.
