Friday, April 5, 2013

Mini Egg and Sausage Muffins

I've been in the craving for a good egg meal this week, and was inspired by Snacking in the Kitchen to make my own Mini Egg Bake. These little things turned out pretty good! 

Just don't forget to grease your pan like I did. 

Ingredients (18 mini eggs)
  • 1/2 lb breakfast sausage
  • 4 eggs
  • 1 cup spinach
  • 1/8 cup milk
  • 1/4 tsp veg. oil
  • 1/4 tsp baking powder
  • salt and pepper to taste
  • grated romano or parmesan cheese

Preheat oven to 375.

Cook sausage according to directions. Chop spinach and place in microwave on high 1 minute or until wilted.

Whisk together eggs, milk, oil, baking powder, salt and pepper, and spinach.

Grease mini muffin tin and spoon in cooked sausage, filling each bowl 1/2-3/4 of the way. (I had enough sausage for approximately 14 mini muffins.) Add egg mixture to each bowl, filling to just below the top.

Bake for 12 minutes. Add grated romano or parmesan. Eat.

 I'll admit. My horrible sweet tooth got the better of me and I dipped some of them in maple syrup. You don't need to though, they are quite tasty by themselves. 

This recipe makes about 14 mini muffins so you may want to double the recipe if you have more people. 






Mini Egg and Sausage Muffins

by Ashlee Rowe
Prep Time: 10 min
Cook Time: 12 min
Ingredients (18 mini eggs)
  • 1/2 lb breakfast sausage
  • 4 eggs
  • 1 cup spinach
  • 1/8 cup milk
  • 1/4 tsp veg. oil
  • 1/4 tsp baking powder
  • salt and pepper to taste
  • grated romano or parmesan cheese
Instructions

Preheat oven to 375.

Cook sausage according to directions. Chop spinach and place in microwave on high 1 minute or until wilted.

Whisk together eggs, milk, oil, baking powder, salt and pepper, and spinach.

Grease mini muffin tin and spoon in cooked sausage, filling each bowl 1/2-3/4 of the way. (I had enough sausage for approximately 14 mini muffins.) Add egg mixture to each bowl, filling to just below the top.

Bake for 12 minutes. Sprinkle with grated romano or parmesan. Enjoy!
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