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Sausage and Cheese Breakfast Egg Muffins Recipe

Name: Sausage and Cheese Breakfast Egg Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 12 eggs, beaten; 1/2 cup milk; 2 tsp chili powder; 1 tsp sea salt; 1/2 tsp freshly cracked black pepper; cooking spray, for muffin tin; 1 lb breakfast sausage cooked and chopped; 2 cups Tillamook Farmstyle Thick Cut Mexican 4 Cheese Blend Shredded Cheese; 1 (4 oz) can sliced olives; cilantro, minced; restaurant style salsa; avocado slices

The Modern Proper

For a healthy breakfast on the go, our sausage breakfast egg muffins—which get a Mexican-inspired kick from Tillamook 4-cheese shredded cheese—cannot be beat!

Ingredients

12 eggs, beaten

1/2 cup milk

2 tsp chili powder

1 tsp sea salt

1/2 tsp freshly cracked black pepper

cooking spray, for muffin tin

1 lb breakfast sausage cooked and chopped

2 cups Tillamook Farmstyle Thick Cut Mexican 4 Cheese Blend Shredded Cheese

1 (4 oz) can sliced olives

cilantro, minced

restaurant style salsa

avocado slices

Method

Preheat oven to 350°F

In a large mixing bowl, whisk together eggs, milk, chili powder, salt and pepper.Spray a 12 cup muffin tin with cooking spray to prevent the egg mixture from sticking

Evenly disperse half of the browned sausage and half of the cheese into the prepared muffin cups

Pour the egg mixture into the cups, filling about half way full

Top with remaining sausage, cheese and olives.Bake on the center rack for 20-25 minutes

Top with cilantro, salsa and a slice of avocado.