Recipe of Yummy breakfast - in - a - muffin ( found in taste at home magazine)

breakfast - in - a - muffin ( found in taste at home magazine) Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Fill greased or paper-lined muffin cups three-fourths full. Freeze option: Freeze cooled muffins in an airtight container.

Here is the best “breakfast - in - a - muffin ( found in taste at home magazine)" recipe we have found so far. This is gonna really delicious.

Ingredients of breakfast - in - a - muffin ( found in taste at home magazine)

1. Make ready 1/3 lb of bulk sausage.
2. Prepare 3 of eggs.
3. Make ready 1 of salt.
4. You need 1 of pepper.
5. Prepare 1 packages of (81/2oz.) corn bread/ muffin mix.
6. Take 3/4 cup of shredded cheddar cheese, divided.

In a large bowl, combine the biscuit mix, milk, oil and egg just until moistened.Fill greased muffin cups three-fourths full.Be sure to break up the eggs so they will be distributed through all the muffins.Gently stir the sausage, scrambled eggs, and cheese into the corn muffin batter.

breakfast - in - a - muffin ( found in taste at home magazine) step by step

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. Remove to paper towels to drain.
2. In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat..
3. In large bowl, per prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill paper - lined muffin cups two - thirds full..
4. Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. serve warm. makes 12.

Stir in the carrots, coconut and raisins.Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened.Orange Sour Cream Muffins Sour cream makes every bite of these muffins moist, while orange juice concentrate provides pleasant.

It's from Taste of Home magazine, altered a bit to suit our tastes.Whisk eggs, seasoned salt and pepper together.Add to empty skillet and cook until eggs are set.I grew up in Massachusetts and miss some of the old traditions from home.They look just like the photo and taste amazing.