Egg and Sausage Muffins
These little Egg and Sausage Muffins are easy and great for the morning! I whipped them up after church on Sunday, and we have been eating them all week. So, they are not only a great breakfast option to feed a crowd but also one you can make ahead and have for those busy weekday mornings!
Other Breakfast Recipes
We love breakfast around here, and if you like these Egg and Sausage Muffins, you might enjoy our Beef Biscuit Breakfast Strata and the Breakfast Beef Enchilada Casserole.
Egg and Sausage Muffins
1 Canister of Original Cresent Rolls
1 Lb of Sausage
1/4 Cup of Cheddar Cheese
Green Chili (optional; we like chili in about anything)
8 Eggs
1 Tsp of Baking Powder
1/2 Cup of Milk
Salt and pepper
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Brown the sausage and grate the cheese. I used some Vermont Cheddar Cheese we had in the freezer, but you could use whatever kind you had on hand.
Grease your muffin cups, and place a flat crescent rectangle in the bottom of the cup, pressing it up the sides of the cup.
Scramble the eggs and mix in the baking powder, milk and salt and pepper.
Build your cups by placing the sausage, cheese, and chili on the crescent rolls.
Top with the egg mixture.
Bake at 375 for 20-25 minutes.
Egg and Sausage Muffins
Ingredients
- 1 Canister Original Cresent Rolls
- 8 Eggs
- 1 Lbs Breakfast Sausage
- 1/4 Cup Cheddar Cheese
- Green Chili Optional
- 1 Tsp Baking Powder
- 1/2 Cup Milk
- Salt and Pepper
Instructions
- Brown the sausage and grate the cheese. I used some Vermont Cheddar Cheese we had in the freezer, but you could use whatever kind you had on hand.
- Grease your muffin cups, and place a flat crescent rectangle in the bottom of the cup, pressing it up the sides of the cup.
- Scramble the eggs and mix in the baking powder, milk and salt and pepper.
- Build your cups by placing the sausage, cheese and chili on top of the crescent rolls.
- Top with the egg mixture.
- Bake at 375 for 20-25 minutes.
