PgrancerThe family recipe box

Breakfast

Breakfast-in-a-Muffin

Source
Magazine/recipe card clipping
Serves
12
Prep
20 min
Cook
15 min

PREP 20 min. BAKE 15 min. MAKES 1 dozen.

Ingredients

  • 1/2 lb. bulk Italian sausage
  • 3 eggs
  • 1/2 tsp. seasoned salt
  • 1/8 tsp. pepper
  • 1 pkg. (8-1/2 oz.) corn bread/muffin mix
  • 3/4 cup shredded cheddar cheese, divided

Steps

  1. Preheat oven to 400°F. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles; drain.
  2. In a small bowl, whisk eggs, seasoned salt and pepper. Remove from heat until no longer thickened and no liquid egg remains; stir to scramble. Prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese.
  3. Fill paper-lined muffin cups two-thirds full. Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean.
  4. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Notes

Card was scanned upside down/rotated; transcription reconstructed from mirrored text — verify against original if available.

muffinssausagecheddarcornbread