As always I made sausage and egg cups again for freezer cooking day! I have said this many times, my husband eats them almost every day for breakfast (unlike me he is one of those people who loves having the same thing over and over again!) I adapted from the recipe here.
Sausage and Egg "Muffins"
Makes 18-24 "muffins"
Ingredients
•2 cans (12 fl. oz. each) Evaporated Milk
•8 large eggs, beaten
•7 oz precooked turkey sausage links, diced
•1/2 teaspoon onion powder
•1/4 teaspoon garlic powder
•4 cups 1/2-inch cubed Italian or French bread (about 9 slices)
Directions
PREHEAT oven to 350ยบ F. Spray Muffin tin with cooking spray.
COMBINE milk, eggs, sausage, onion powder and garlic powder in large bowl. Add bread cubes, stirring gently to moisten bread. Pour mixture into baking dish.
BAKE for 30-35 minutes or until set. Serve warm or freeze in ziptop bag and defrost and reheat in microwave.
** One tip-if you have a silicone muffin tin, use it! This is one recipe where it comes in handy!
Sausage and Egg "Muffins"
Makes 18-24 "muffins"
Ingredients
•2 cans (12 fl. oz. each) Evaporated Milk
•8 large eggs, beaten
•7 oz precooked turkey sausage links, diced
•1/2 teaspoon onion powder
•1/4 teaspoon garlic powder
•4 cups 1/2-inch cubed Italian or French bread (about 9 slices)
Directions
PREHEAT oven to 350ยบ F. Spray Muffin tin with cooking spray.
COMBINE milk, eggs, sausage, onion powder and garlic powder in large bowl. Add bread cubes, stirring gently to moisten bread. Pour mixture into baking dish.
BAKE for 30-35 minutes or until set. Serve warm or freeze in ziptop bag and defrost and reheat in microwave.
** One tip-if you have a silicone muffin tin, use it! This is one recipe where it comes in handy!
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