Use less priced slices of pig quickly and simply. Add to brown rice.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
Ingredients
- 1 (16 ounce) package Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
- 8 eggs, lightly beaten
- ¼ cup milk or water
- ¾ cup shredded Cheddar, mozzarella or provolone cheese
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil or butter
- ½ cup thinly sliced green onion
- ½ cup diced sweet red pepper (Optional)
- 1 cup thinly sliced mushrooms or yellow squash (Optional)
- 1 cup frozen Southern-style hash brown potatoes or diced, pre-baked red potatoes (Optional)
- ¼ cup Parmesan cheese (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). In a large mixing bowl, combine eggs, milk or water, cheese, salt, and pepper; set aside. Heat olive oil or butter in a large skillet; sauté onions and any optional vegetables desired until vegetables are tender. Add vegetables and sausage to egg mixture; stir well.
- Place 12 foil baking cups into the cupcake pan. Distribute sausage-and-egg mixture evenly into baking cups. Bake until eggs are set, about 22 minutes. Remove from the oven. Sprinkle with Parmesan cheese if desired.
- Time-Saving Tip: One 10-ounce package of fully cooked Jimmy Dean Hearty Sausage Crumbles may be substituted for one 16-ounce roll of fresh breakfast sausage in most dishes.
Reviews
Delicious and easy to make. I made it with bacon, onion, and mushrooms and found it to be just as wonderful.
Instead of the potatoes I place a biscuit on the bottom of each cupcake space and smooth it out to form a cup (NOTE: must use jumbo cupcake tins). Then I add bacon bits instead of the sausage and shredded cheese on top. They are an excellent on-the-go breakfast (kids love them too). One batch last me a week, just microwave for 30 seconds and breakfast is served.
Excellent and easy. I made it with mushrooms and mozzarella (and cheddar). I did a quiche instead of mini’s and it turned out fabulous (home made pie crust from this site).
Will definitely make again..Followed recipe as written except used regular mild sausage.. Also used the bell pepper, squash and parmesan for topping. Delicious, timing perfect although optional items increased the amount.. Used regular cupcake cups as I did not have foil lined but sprayed with cooking oil.. Because of optional items I ended up with a dozen plus 4 extra minis..Next time, I ll try the mushrooms..Very good…YUM YUM!!
These turned out pretty good. I decreased the amount of sausage to 1/2#, 1# just seemed like too much, and sauteed some finely chopped onion with the sausage, instead of using the green onion. Everything else I kept the same. The cooked up beautifully in 22 minutes.
The great recipe followed it to the T. Except I didn’t have the hash browns. They were light and fluffy. The next time I make these I will spray my muffin tin with Pam or olive oil. The foil cups that I thought I had were actually foil on the outside paper on the inside, So they did stick and were difficult to get the paper cups off.
Made them for an office breakfast. They were a hit.
First time I made this was for a Christmas brunch several years ago, and it was a surprise hit. A friend’s daughter who never eats eggs ate two! I don’t bother using the foil cups; spraying the muffin tins with Pam works just fine. I’ve made this a few times since then for various brunch events. Something about them is just way tastier than other egg muffin recipes.
Great base recipe to play with! I pretty much followed the directions. I did use sliced summer squash, but you can easily tailor this to suit your taste or whatever you may have on hand. I made them on a Sunday night, for an easy weekday breakfast. They were great warmed up. Will be making again.
I used paper cups in my muffin tins and they turned out wet & inedible. Three stars because I chose to use paper but the recipe does not say not to.
Great breakfast muffins
Excellent for quick breakfast. Added a couple of squirts of Franks hot sauce to egg mixture for some heat. If you place the sausage at bottom of muffin pan then add egg mixture, no need to spray. Crispy cooked Crumbled bacon or ham works as well. Never make it to the freezer, husband eats 2-3 at a time. Well worth making.
Delicious and so versatile. My kids loved it! Will definitely be making this again!
I’m sorry but I really didn’t like these. I think maybe if I had adjusted some things but I don’t like to “mess” with recipes initially. They were so very greasy (and I did drain my sausage). If making again, I would use less than half a pound of sausage or maybe a turkey sausage? I loved the list of ingredients though. I may try again as another reviewer said they freeze well and I would really like that.
This was great! I had to substitute a couple of ingredients just because I didn’t have everything on hand, but the recipe has a great “kitchen sink” quality to it which makes it really versatile. I already have lots of ideas for different combinations. 🙂
Really good but extremely salty (for me, no need to add any salt). Forgot to add the hash browns, but will make again with that addition.
Made this for a potluck at work and now they request it every year. Great recipe!
This is a great recipe and it made 18 muffins. I used roasted pablano peppers and 1/2 onion and a fresh tomato. Next time I will a little jalapeno.
doubled the recipe as they freeze great. Added spinach, YUM! Wonderful healthy alternative for the kid’s breakfast that is not processed.
Ok – I just tried this recipe for the first time and it was a hit at the brunch today. I followed the recipe fairly close but made a few minor changes after reading all the reviews. First, I used half or the recommended sausage. Second, I did not use baking cups but sprayed a non-stick olive oil spray and had no problems. They came right out of the pan. Third, the only vegetable that I added were the green onions as this was a family brunch with a lot of young children attending. I used both cheddar (1/2 cup) and mozzarella (1/4 cup) and I sprinkled a small amount of grated parmesan cheese on top of the un-baked mixture. Then I baked them. I also added the southern style hash brown potatoes and it made twelve regular size quiches. Very good – everyone loved them and this will now be a holiday regular for us.
I followed this recipe to a “T” In the end, the sausage was way too overpowering. We like our meat, but I would actually cut it in half if I ever make this again. Also, it says it makes 12, but I needed to quickly scramble a couple of more eggs to make that work. I’d highly recommend adding additional herbs/spices as well.