Breakfast in a muffin is a great on-the-go breakfast. (Staff Photo: Julie Wells)
The alarm has been ringing for 30 minutes. You jump out of bed, throw your clothes on and run down the hall with the toothbrush in your mouth, yelling for the kids to get up. Everyone in the house has overslept.
Finally, everyone is dressed, and you’ve made sure the kids have money for lunch, because there was no way you had time to pack their lunches. But wait, what about breakfast? After all, breakfast is the most important meal of the day. What do you do?
I know the above scenario will happen to me one day, and I’m sure it’s happened to a few of our readers. So in hopes of helping us all out, this week’s recipe — breakfast in a muffin — can be made the night before.
What could be better than having eggs, sausage, cheese and bread all cooked up into one perfect little muffin?
There is one tip I would definitely like to pass along. You can use cupcake liners instead of using non-stick cooking spray, but my husband and I did not have good luck with getting the liners pulled away from the muffins. So, I would recommend spraying the muffin cups and letting the muffins cool at least 5 minutes before pulling the muffins from the tin.
Breakfast in a muffin
One box (8.5 ounces) of corn bread/muffin mix
¾ cup of shredded cheese, divided
1 pound of pre-cooked turkey sausage crumbles
Preheat the oven to 400 degrees.
Spray the muffin pan with a non-stick spray.
Scramble the eggs, adding salt and pepper to taste.
In a large bowl, prepare the corn bread mix according to the package.
Add in the turkey sausage, eggs and ½ cup of the shredded cheese.
Fill the muffin cups about two-thirds full. Top with remaining cheese and bake for approximately 15 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
Allow the muffins to cool for 5 minutes before removing from muffin pan.
Tip: Substitute the turkey sausage with bacon or chopped bell peppers and onions.