On-the-Run Muffin Omelet

On-the-Run Muffin Omelet
On-the-Run Muffin Omelet
Main Ingredient: Eggs
Yield: 18 muffins
Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.
Cook time: 25 minutes American - Traditional Breakfast/Brunch
  • 18 slices white bread
  • 1-1/4 pounds breakfast sausage, crumbled and cooked
  • 12 eggs beaten
  • 1/4 c. milk
  • 1 c. Mexican-style salsa of your choice
  • 1/2 c. green onions, minced
  • 1-1/2 cups Cheddar cheese, shredded and divided

Preheat oven to 350° F. Spray muffin pan(s) with cooking spray or place paper muffin liners in muffin pan(s). Flatten bread slices with rolling pin. Fold and mold bread to line muffin cups. Divide and sprinkle sausage onto bottom of cups. Blend eggs, milk, salsa, onions and 3/4 cup Cheddar cheese. Fill each cup 3/4 full with egg mixture. Sprinkle each cup with remaining cheese. Bake 20 to 25 minutes or until muffins are puffy and cooked firm (knife inserted near center comes out clean). Serve immediately.