Breakfast Muffins

Ingredients:
1 pound ground, loose, fresh sausage
10 farm-fresh eggs
2 cups grated cheese
1 cup biscuit mix
salt and pepper to taste

Instructions:

• Crumble the sausage into a skillet and brown evenly.

Fresh sausage made by my husband

• Beat eggs together in a large mixing bowl and sprinkle in spices.

Farm-fresh eggs gathered by my bonus son, Stephen

• Stir in biscuit mix.

One little sneeze and the entire kitchen would be dusted with this stuff.

• Add browned sausage.
• Fold in grated cheese. (I use a mixture of cheddar and Colby cheeses.)

Isn't this one big pile of yummy-ness?

• At this point I use a half-cup scoop to dip the batter into my muffin tins.
• Bake at 350 degrees for 25 minutes.

Yield: 18 muffins

A plate full of savory deliciousness

These muffins were inspired by a recipe and gift of a similar muffin recipe given to us by Mike's friend Big Willie D.  The keep in the fridge for a week or so and even freeze well for use later.

baked in a teacup

I have made this recipe and put about a scoop-and-a-half of the batter in a tea cup.  The bake time is 3-5 minutes longer.  They are a perfect size to pair with some fruit or a small yogurt parfait for a brunch.

Brunch Size

I have also been known to make this recipe by substituting a cup of cubed ham for the sausage.  I'd bet it would be good with a combination of sausage, ham, and bacon, too!