Sausage Egg Muffins

Sausage Egg Muffins

On a recent motorhome trip to Arizona, not only did we park in our friends’ driveway for several days, but Edna and Coke fed us some delicious meals. One of my favorites was an sausage egg casserole. This post contains a recipe for the casserole, as well as an adaptation to make sausage egg muffins.

Edna’s original recipe would feed 8 to 10 people, depending on whether you are feeding hungry adults, finicky kids, or a combination of both.  The first few times I made this casserole, I had plenty of leftovers.  Fortunately, it freezes well. Next time I have a crowd to feed at breakfast, I’m definitely making the sausage egg casserole.

Most often, I’m making breakfast for two. When we are traveling, some of my favorite make-ahead breakfasts are single-serving egg dishes like Grace’s Egg Muffins and Green Chili Quiche. I liked the taste of the casserole so much I decided to try sausage egg muffins.

I tried numerous variations with different kinds of cheese and sausage. It took a while get the measurements right so that the mixture would fill, but not overflow, a jumbo muffin pan.  Since I’m always looking for shortcuts, I didn’t beat the eggs for 4 minutes as the original recipe suggests. I also left out the gluten-free flour and baking soda. As a result, they didn’t rise like true muffins or have the same texture as the casserole, but the savory flavor was the same.

Sausage Egg Muffins

Serves: 6

Active time:  20 minutes                 Total time: 50 minutes

Specialized One-Butt Kitchen Utensils

Ingredients

  • 8 oz breakfast sausage (½ of a 16-oz package of Jimmy Dean pork sausage or Jennie-O turkey sausage)
  • nonstick cooking spray
  • 5 eggs
  • 1 ½ to 2 cups (4 to 6 oz) shredded cheese (pick your favorite: Monterrey Jack, Cheddar, Gouda, or Colby)
  • ¾ cup (6 oz) cottage cheese
  • 1 (4-oz) can diced green chilies
  • 1 (4-oz) can mushrooms, drained

Directions

Preheat oven to 350 degrees. Prepare a jumbo muffin pan with nonstick cooking spray.

Break sausage into small chunks and cook in a skillet over medium-high heat.  Use a spatula to break up the sausage into smaller pieces as it cooks.  Remove from heat.

Crack eggs in a bowl and beat with a whisk until well blended. Stir in shredded cheese, cottage cheese, diced green chilies, mushrooms, and cooked sausage. Pour mixture into pan and bake for 30 minutes or until set and lightly browned.

Raw Sausage Egg Muffins
The uncooked mixture nearly fills the jumbo muffins cups.
Baked Sausage Egg Muffins
Without flour and baking powder, the muffins don’t rise and overflow the cups.

Sausage Egg Casserole

Serves: 8 to 10

Active time:  20 minutes                 Total time: 1 hour

Specialized One-Butt Kitchen Utensils

Ingredients

  • 1 (16-oz) package Jimmy Dean Sausage
  • nonstick cooking spray
  • 8 eggs, beaten
  • ½ cup flour, regular or gluten-free
  • ¾ tsp baking powder
  • 3 cups (12 oz) Monterrey Jack cheese, shredded (The original recipe calls for Monterrey Jack. I’ve also had good results with Cheddar, Gouda, and Colby.)
  • 1 ½ cup (12 oz) cottage cheese
  • 2 (4-oz) cans diced green chilies
  • 1 (4-oz) can mushrooms

Directions

Preheat oven to 350 degrees. Prepare a 9×13-inch dish with nonstick cooking spray.

Break sausage into small chunks and cook in a skillet over medium-high heat.  Use a spatula to break up the sausage into smaller pieces as it cooks.  Remove from heat.

Crack eggs in a bowl and beat with a whisk attachment on an immersion blender for 4 minutes.

Mix together flour and baking powder, then stir into eggs.  Stir in shredded cheese, cottage cheese, diced green chilies, mushrooms, and cooked sausage. Pour mixture into pan and bake for 40 minutes or until set and lightly browned.

Sausage Egg Casserole
If you are feeding 8 to 10 people, this sausage egg casserole is sure to be a hit.
 

One Comment

  1. So good! I’m looking forward to trying them with vegan sausage as well.

     

Leave a Comment

Your email address will not be published. Required fields are marked *

*