@brunchwithbabs: MAKE AHEAD SAUSAGE, EGG AND CHEESE MUFFINS  I just love a make-ahead breakfast that you can batch cook and is grab-and-go.  I modified my famous Overnight Breakfast Casserole to make these individual Sausage, Egg and Cheese Muffins.  They are full of protein and nutrients and the perfect thing to grab on your way out the door.     🥛INGREDIENTS 6 large eggs 6 cups  bread cubes 1 lb browned crumbled breakfast sausage 1 ½  cup shredded shredded cheddar cheese  1 ½  cup milk  ½ tsp salt ½  tsp dried mustard  🥛INSTRUCTIONS: Coat 12 muffin cups generously with cooking spray or cut parchment paper to fit muffin tins.   In a large bowl, add the meat, bread cubes, and cheese. In a separate bowl, beat the eggs. Whisk in the milk, dry mustard and salt. Pour the egg mixture over the bread cubes, and stir until combined. Cover with foil and refrigerate overnight.  The next morning,  preheat the oven to 350°F (180°C). Transfer about ¼ cup of the egg mixture to the prepared muffin tin.  Bake the muffins  for 20 minutes, or until set and bubbly. Leftovers are great reheated for the rest of the week.  Store the fully cooked leftovers in an airtight container for 3 to 5 days in the refrigerator - Microwave for 30-45 seconds.  Or freeze for up to 3 months. Just thaw overnight and reheat.  @Milk #gonnaneedmilk  #ad

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Saturday 24 August 2024 13:52:16 GMT