One of our wonderful readers here at The Collected Room asked about the recipe for my Easy Breakfast Muffins that I mentioned earlier in the week.
So here is this great recipe that makes 24 muffins. My only warning is that I seem to always have a bit of trouble with these muffins sticking to the pan. I always use Pam or Baker’s Joy or even grease and flour the “non-stick” muffin pans, but a few always stick in the bottom. I have considered purchasing some of these silicone muffin pans to see if I have better luck. Has anyone used this type of pan for baking and if so, what has been your experience?!
These muffins are truly great to have in the freezer and then be able to pop in the oven or a toaster oven for a quick, nutritious breakfast!
- Preheat the oven to 350 degrees. In a large skillet, cook the sausage over medium heat until brown. Drain. In a large mixing bowl, beat the eggs. Add the onion, peppers, salt, pepper, and garlic powder. Stir in the sausage and cheese.
- Spoon 1/3 cup of the mixture into muffin tins coated with cooking spray. Bake 20-25 minutes or until a knife inserted near the center comes out clean. Remove from the pan and cool on a cooling rack.
- After the muffins are cool, place on a waxed paper-lined baking sheet and freeze until firm. Transfer to resealable plastic freezer bags and return to the freezer. To reheat, place in a greased muffin pan and cover loosely with foil. Reheat in a preheated 350 degree oven for about 15 minutes.
And I love the Kerry Gold Reserve Cheddar with a nice glass of wine!!