Today we are going to make some Sausage Egg Muffins! Breakfast is hard – especially with little ones. These muffins are great for kids and adults of all ages. This recipe makes 12 muffins at a time. And if you don’t think you’re going to use them all, they are great for popping in the freezer and heating up as needed.
The ingredients I used were all from the Old Dutch Cupboard – Alderfer Pastured Organic Eggs, South Mountain Creamery Whole Milk, September Farm Cheddar Cheese, Lancaster Farm Fresh Pork Country Sausage Links, Redmond Salt (not pictured) and Frontier Co-op Adobe Seasoning (not pictured). Of course, you can supplement with the brands you like as well!
Let’s get started! To start, brown your sausage in a skillet over medium heat. Once cooked, cut it up into small pieces. As you are cooking your sausage, preheat your oven to 350 degrees and grease your muffin pan.
Next, combine your eggs, milk, salt, and adobe seasoning. Whisk together until well combined.
Grate your cheese.
Then add the cheese and sausage to the egg mixture. I used about 1/2 cup of cheese and 4 sausage links cut up, but you can use however much is good for you!
Using a laddle fill the muffin pan. Bake for 18-20 minutes until egg mixture is set.
Eat immediately. Or once cool, place in a container to keep in the fridge, or wrap individual muffins in plastic wrap and place in a bag in the freezer.