BREAKFAST MUFFINS

What do you do when your beloved LOVES breakfast in the mornings and you don’t want to look at food until your first half-pot of coffee is gone? You find recipes that can be made ahead and reheated. This is one of those recipes.

Don’t misunderstand me, I LOVE breakfast foods, but I want them much later in the day than most people. The thoughts of eating (or cooking) when I first get up is just not something that appeals to me. I would win the “worst mom” award because I taught the kids early to get a bowl of cereal, yogurt, or fruit because I couldn’t, just couldn’t cook when I first awoke. If you are anything like me, this is the perfect, healthy, recipe for your family.

INGREDIENTS
1 pound bulk breakfast sausage
1/2 cup onion, diced
4 oz mushrooms, diced
1 cup sharp cheddar cheese, shredded
3 large eggs
1/2 cup Bisquick Original
1/2 cup milk

In a saute pan, add the sausage, onion, and mushrooms. Cook until the sausage is no longer pink. Remove from the heat, drain well and allow to sit for a few minutes. Add the cheese and mix well.

In a bowl, mix the eggs, Bisquick, and milk.

Spray a 12-tin muffin pan with nonstick spray. Spoon 1 tablespoon of the Bisquick mixture into each muffin tin. Add about 1/4 cup of the sausage mixture, followed by another tablespoon of the Bisquick mixture.

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Bake in a preheated 375-degree oven for 25-30 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean. Let rest 5 minutes before serving. If you aren’t going to eat them immediately, allow them to cool completely and place in a large ziplock bag and refrigerate. They can be reheated in the oven (my suggestion), or in the microwave (for those who want food when their feet hit the floor).

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