Egg “muffins” make a hearty nutritional
breakfast. Make ahead and warm them in the microwave for a fast breakfast
treat. Try breakfast cups between
English muffins, biscuits or multi-grain bread.
A small can of sliced drained mushrooms, minced onions or green peppers
add texture, color and flavor to the cup.
Instead of sausage, try substituting 4-ounces of cooked lean ground
beef, ground turkey, turkey bacon or deli-meat.
Preparation
time: About 10 minutes.
Equipment you’ll
need: Small bowl, large bowl, wire
whisk, large liquid measuring cup, solid (nested) measuring cups, measuring
spoons, slotted spoon, 6-cup muffin pan, table knife and serving platter.
Safety: Ask for adult supervision when frying and
draining sausage. Use dry potholders to place muffin pan into the oven and
remove. Use a dry potholder to hold
muffin pan while removing breakfast cups. After preparation, immediately
refrigerate remaining eggs, sausage and cheese.
Recipe:
6 large eggs
4 ounces sausage
4 ounces shredded Cheddar cheese
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1. Preheat oven to 350-degrees.
2. Coat a 6-cup muffin pan with a spray of
canola oil.
3. In a nonstick skillet over medium-high heat,
cook the sausage until browned.
4. With a slotted spoon remove sausage from
skillet and drain between paper towels.
5. Break each egg into a small bowl then add to
large bowl. One bad egg can ruin the entire recipe.
6. Add cooked sausage,
salt and pepper to eggs; mix together.
6. Pour mixture into a large liquid measuring
cup and evenly divide into muffin cups.
7. Sprinkle with cheese and bake for 20 minutes
of until the egg is set.
8. Remove pan from oven and place on cooling
rack. Let stand for 1 minute before
loosening with a
table knife. Place on serving platter. Season to taste.
Yield. 6 servings.
Clean up: While breakfast cups are baking, put away
supplies and set the breakfast table.
Always leave the kitchen clean!
Carolyn Gass Hardimon, M. S.
Family and Consumer Science
Home Economist