Saturday, April 12, 2014

Breakfast Casserole Muffin Recipe

In February I made these Breakfast Casserole Muffins for a covered-dish brunch for the Garden Club meeting.  Everyone enjoyed them,  and I mentioned back then that I would like to include this recipe in a future post.

Below is a photo of the very inviting brunch table for that February meeting.

Below on the right,  you can see the Casserole Muffins.  I used cupcake papers, but found out it is better to spray the muffin cups with Pam Spray,  because the cupcake papers don't come off easily.

This was the Garden Club Meeting where my daughter Sharon 
demonstrated how to make this very pretty Easter wreath.

If you would like to see her demonstration you can click on the link below:

All of the photos below will show how to make the Breakfast Casserole Muffins:
 All of the ingredients you will need are in the below photo.

First cook the sausage until done.

To get rid of a good bit of the fat in the sausage I always fold up several layers of paper towel and place the sausage on the paper towel.  Then, roll the sausage in the paper towel,  and squeeze the fat from the sausage.  Then I repeat the process again removing all of the fat possible.

Spray the muffin pan with Pam Olive Oil Spray to prevent the muffins from sticking to the pan.

Then I simply mixed all of the recipe ingredients together.

Using a measuring cup fill the muffin tin with the mixture.

In the below photo are the finished muffins.  Run a knife around the edges to loosen the muffins.

This time of year a pretty Easter Lily on the table would be a nice centerpiece.

For a delicious breakfast,  add the Muffins with some Canadian Bacon,
Mixed Berries and Orange Juice

These Breakfast Casserole Muffins can be made in advance and then re-heated in the microwave without loosing any of their delicious flavor.  This would be a good company breakfast your guests and family will really enjoy. 

Breakfast Casserole Muffins 
Preheat oven to 350 degrees.
1 pound Sausage, browned and drained.
        (I like to use the Jimmy Dean Maple Flavored Sausage.)
8 eggs
1 cup Biscuit Mix
2 cups Half and Half (fat-free is available)
½ teaspoon salt
½ teaspoon pepper
2 cups grated 2% Cheddar Cheese
½ package of Shredded Hash Browns     

·      Spray 24 muffin cups with Pam Spray.
·      Place drained Sausage evenly in cups.
·      Mix eggs, Biscuit Mix, Half and Half, salt and pepper together.
·      Mix in shredded Hash Browns.
·      Pour evenly over Sausage.
·      Top with grated Cheddar Cheese
·      Bake 350 degrees
·      Bake about 25 minutes or until golden brown on top.
The original recipe calls for the above steps for making this recipe.  However, I just mix everything together and then pour in muffin cups.  Then I top with additional grated Cheddar Cheese.

Would love to give credit to the magazine or source of this recipe, but I don't have any information as to where I got this recipe.  If you try making these delicious Breakfast Casserole Muffins I hope you enjoy them as much as we do.

Wishing you a happy early Spring weekend with many blessings wherever you may be.

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