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On-the-Go Breakfast Muffins Recipe

Name: On-the-Go Breakfast Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Ingredients: 1 pound bulk Italian sausage; 7 large eggs, divided use; 2 cups all-purpose flour; 1/3 cup sugar; 3 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup 2% milk; 1/2 cup canola oil; 1 cup shredded cheddar cheese, divided

Taste of Home

My muffins are a frequent request from everyone in the family. I usually make them on Sunday nights, so when we're running late on weekday mornings, the kids can grab these to eat on the bus. —Irene Wayman, Grantsville, Utah

Ingredients

1 pound bulk Italian sausage

7 large eggs, divided use

2 cups all-purpose flour

1/3 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup 2% milk

1/2 cup canola oil

1 cup shredded cheddar cheese, divided

Method

Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean.

In a small bowl, whisk 5 eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat.

In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs.

Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

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