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In The Kitchen With Elaine: Breakfast Muffins

By   /   November 3, 2012  /   Comments

Thanksgiving will be here before we know it and with all the cooking we seem to have to do on Thanksgiving Day, here’s a simple recipe for breakfast muffins which can be cooked ahead of time and frozen until the morning you need them!

Breakfast Muffins

1 pound sausave, browned and drained

6 eggs

1 cup of baking mix

2 cups half and half

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups  grated cheese

Place well drained sausage in muffin tins which have been well sprayedIwith cooking spray. Mix eggs, baking mix, half and half, salt and pepper together. Pour evenly over the sausage. Top with grated cheese.

Bake at 350 degrees for 25 minutes. This recipe makes about 18 muffins.

If you are going to prepare them in advance, let the muffins cool completely and wrap  tightly with aluminum foil.The morning you plan to have these, remove from freezer and allow to than 15-20 minutes. Warm in microwave or in low heat over. Enjoy!

Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.

 

 

 

 

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