These incredibly easy breakfast sausage muffins are a delicious breakfast for any day of the week.
Breakfast is the meal I struggle with most. I know I have mentioned it before, but I am not a big breakfast eater. However, my family all think they need food first thing in the day. Can you imagine that?
And yes that was said very sarcastically.
I am glad all my family appreciates a good breakfast and I wish I liked breakfast more. Breakfast for me usually consists of a banana or some other fruit, along with a glass of water. That is it.
But since my family likes a good breakfast, I do my best to make sure they have one. One of my favorite ways to do that is to keep the freezer stocked ahead with all kinds of things we can pull out for quick and easy breakfasts.
The recipe I am sharing today is another one that I have been making a lot lately and freezing. These also work well for making over the weekend and just keeping in the refrigerator for reheating during the week.
This recipe is based on the classic impossible pie recipe. I tweaked the basic recipe some, made it into a muffin, and used homemade baking mix, but besides that it is a pretty basic variation of the original type recipe.
As I mentioned yesterday I like to use homemade baking mix instead of the stuff from the big box, but if you have some of that on hand or prefer it, feel free to use it. And my gluten free baking mix works well in these as well. I prefer to make them that way so that everyone in my family can enjoy them.
- 1 pound ground breakfast sausage
- 1/4 cup salsa
- 1/2 teaspoon salt
- 1 cup shredded cheddar or colby jack cheese
- 1/2 cup Bisquick, homemade baking mix, or homemade gluten free baking mix
- 1/2 cup milk
- 2 eggs
- Preheat oven to 375 degrees.
- Grease a 12 cup muffin tin and set aside.
- In a skillet cook sausage until browned and done. Drain off any grease.
- Add salsa to meat and stir well.
- Stir in cheese and set mixture aside.
- In a bowl combine bisquick, milk, and eggs. Whisk until well combined.
- Place about 1 tablespoon egg mixture into each muffin cup.
- Divide meat mixture between muffin cups.
- Spoon remaining egg mixture evenly over meat mixture.
- Bake 20-22 minutes or until tops are lightly golden brown.
- Let cool about 5 minutes in the pan before removing.
- Serve immediately or cool completely and freeze.
Amount Per Serving: Calories: 296Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 76mgSodium: 846mgCarbohydrates: 18gFiber: 1gSugar: 4gProtein: 13g