Breakfast Sausage Muffin Cups
2 largegreen onions, finely chopped
1/2 cred peppers, finely chopped
2 largemushrooms, washed, finely sliced and quartered
6 largeorganic free-run eggs, beaten
5-6 dash(es)hot sauce, such as cholula®
·freshly ground black pepper, to taste (i always use mixed peppercorns)
1 pinchground himalayan sea salt
1 lbbreakfast italian pork sausage
1 1/2 caged cheddar cheese, grated
How to Make Breakfast Sausage Muffin Cups
- Preheat oven to 400ºF and spray 6, 12 or 24-size muffin cups; set aside.
- In a skillet over medium heat, cook sausage and breaking down into small pieces. Half way thru cooking (about 3 minutes), add red pepper and mushrooms; sauté for 2 minutes. Add green onions and sauté until sausage is cooked, another 2 minutes. Remove from the heat and drain pork mixture into a colander.
- In a large measuring cup, add beaten eggs, hot sauce, black pepper and salt; whisk to combine.
- In a large bowl, combine sausage mixture, egg mixture and grated cheese; stir until very blended. Divide mixture into muffin cups and transfer to the preheated oven. Bake for 18 to 20 minutes or until a cake tester inserted in the center comes out clean.